Some travel advice. If you pull off the side of the road near the beach in Mauritius on your sky-blue Vespa and there’s a plant ripe with pineapple, here’s what you do. Cut it into chunks, dip them in the salty sea, then sprinkle with chile pepper and eat until you’re full.
This is what Arnaud and Pascale described as their inspiration for their jam. Even though I’ve never been to Mauritius, sweet fruit with salt and chile is something you find in lots of tropical locations, from Mexico to Madagascar.
I think the combination is delicious and, judging by the reaction of the crew around here, a lot of others agree. While unmistakably a preserve, it’s spicy, sweet and savory all at once. You can use it like a traditional preserve, but I think it would also pair well with pork or on top of ice cream.