Pineapple Mint Tea

Pineapple mint is most often used fresh as its delicate aroma is lost when cooked. Use the young, tender leaves to garnish ice cream and other desserts or impart a light, fruity yet minty flavor in fruit salads, jams, smoothies, salsas, or chutneys. Use larger, coarser leaves to infuse oils, vinaigrettes, sauces, beverages like hot or iced tea, or simple syrup, which can even be used to glaze ham. Pineapple mint can also be muddled in pina coladas or mojitos, dried for making tea or potpourri, and just like apple mint, it is a favorite for making mint jelly. It pairs well with lamb, chicken, mango, or other tropical fruits, and cottage or cream cheese, and it works well in Caribbean, Polynesian, and Mediterranean cooking. To store, trim the ends and place the Pineapple mint in a glass with about 3 to 5 centimeters of water and keep it at room temperature for about a week, or cover the leaves with a loose-fitting plastic bag and refrigerate for a couple of weeks. You can also wrap mint leaves in slightly damp paper towels, place them in a zip-top bag without fully sealing it, or put them in an airtight container and refrigerate for up to 2 or 3 weeks.

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