Thai Sweet-Hot Pineapple Blossoms

Ingredients

• 1 pineapple (4 to 5 lb.)
• 2 limes (3 to 4 oz. each)
• 1 tablespoon salt
• 1/4 teaspoon hot chili flakes
• 1/4 teaspoon cayenne

Preparation

1. Cut 1/2 inch off the top and bottom of pineapple. Slice off rind about 1/4 inch deep, from top to bottom. To remove eyes and make decorative notched edges, use a small knife to cut continuous, parallel, wedge-shaped rows (1/2 in. deep) into the sides of pineapple, following the spiral pattern of the eyes and working from top to bottom. Cut fruit crosswise into 1/4- to 1/2-inch-thick slices; arrange on a platter or plates. Cut limes into halves or wedges. Mix salt with chili flakes and cayenne. Squeeze lime over fruit and offer chili salt to add to taste.