Strawberrry and Pineapple Plate with Whiskey-Ginger Drizzle

It’s almost spring, it’s almost spring, it’s almost spring!

While I normally think of berries and summer in the same breath, the exception is strawberries. I know they’re available year-round, but in southern California, the best berries from local farms come out in late April, early May. I can’t wait.

The MIND diet calls for berries twice a week. Here’s a simple snack that gets elevated by a fancy drizzle. Honestly, I’d happily eat this with or without the drizzle, but it does add something so special and surprising.

Let me know if you give it a try!


Strawberrry and Pineapple Plate with Whiskey-Ginger Drizzle
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ¼ cup whiskey
  • ½ tsp extra-virgin olive oil
  • ¼ tsp vanilla extract
  • 1 tsp freshly shredded ginger
  • 1 tbsp pineapple juice
  • ¼ cup pineapple slices
  • 8 strawberries
  • Optional garnishes: pink Himalayan salt, mint
  1. Combine whiskey, olive oil, vanilla, ginger, pineapple juice, and a pinch of salt. Let rest for at least 10 minutes, but 30 minutes or more is better.
  2. Arrange pineapple slices and strawberries on a plate, and drizzle liquid mixture over.
  3. Garnish with pink salt and mint leaves, if desired.


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