Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
1/2 small ripe pineapple (to give 225 g/8 oz of fresh peeled pineapple) 2–3 tsp maple syrup, or to taste 150 ml/5 fl oz orange juice 2 tsp ground ginger, or to taste crushed ice 300 ml/10 fl oz American ginger ale or chilled mineral water 8 long chives.
1 Place the pineapple on a chopping board and cut away the plume, skin and the base. Cut the pineapple into quarters and cut away the hard central core. Chop the flesh into small pieces. 2 Place a few pieces of pineapple in a smoothie machine or blender and blend for 1 minute. Add the maple syrup and about 50 ml/2 fl oz orange juice. With the motor running, add the remaining pineapple, a few pieces at a time, with a little more orange juice. 3 When all the pineapple and juice have been used, add the ground ginger and blend again briefly. Place some crushed ice in tumblers and fill with the pineapple juice. Top up with ginger ale, decorate with 2 chive lengths per glass and serve.
calories per 300 ml/ 10 fl oz 52