Thai Sweet-Hot Pineapple Blossoms

Source: Sunset - September 2002

1 (4- to 5-pound) pineapple
2 (3- to 4-ounce) limes
1 tablespoon salt
1/4 teaspoon hot chili flakes
1/4 teaspoon cayenne

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 inch 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.

Makes 8 to 10 appetizer servings.