The peas are perfectly complimented
by sweet pineapple and tart lemon, both of which aid in digestion and detoxification.
The smoked flavor hits first, but it is instantly overtaken
by the sweet pineapple flavor.
Not exact matches
Those seeking direction in their poke experience can opt for one of the creative poke bowls, each inspired
by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Cocoa Beach Florida — marinated in spicy passion fruit salsa fresca, served with crushed plantain chips,
pineapple, orange, Fresno peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion,
sweet potato, avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.
Juicy and crisp with a deep chili flavor tempered
by sweet roasted
pineapple.
Wiens Type 3 IPA is a perfectly balanced IPA that has a
sweet, red colored body complimented
by a rush of
pineapple and melon notes from selected hops.
The meal, sometime later, constituted a true achievement, given the effort: steamed fish, sauteed mushrooms, sauteed ferns, freshly - made chile sauce, accompanied
by steamed rice, and
pineapple — the
sweetest pineapple I have ever tasted — for dessert.
For a Thai feast of flavors, textures, and colors, a mound of rice is surrounded
by a variety of veggies and a
sweet - tart fruit — usually
pineapple or green apple.
My advice: instead of trying to cover it up, take advantage of parsley's herb - y, floral flavor
by pairing it with
sweet or tangy fruit (pear, apple,
pineapple...).
The
sweet, spicy combo is augmented
by layers of diced avocado, chopped
pineapple, cherry tomatoes, plenty of fresh spinach, and a Sriracha - lime dressing.
The shop also sells the
sweetest Queen
pineapples grown
by a local famer.
Applying Westin brand's most recent culinary initiative, «Crafted
by Westin», Stephanie and the resort's highly - skilled chefs create a new spin to taste, whether it is using local produce for artful meal touches, such as Molokai
sweet potato in deserts, or innovative beverages featuring
pineapple and other tropical fruits.
I was surrounded
by large jelly cups, small jelly cups, slushies, frozen yoghurt, garlic bread, chicken nuggets, fried rice, bolognese twistas,
sweet chilli chicken wraps, frozen
pineapple rings, homemade mousse... None of which I can eat on my anti-disaccaride diet, which made it a bit dull.