Photography by Barry FrankelAt the edible Hawaiian Islands test kitchen, we love the way cooking over fire can transform a meal. This summer, we reached out to a different farm on each of the Hawaiian Islands, selected a fruit or vegetable from that farm, and grilled them over a fire. Add an unlikely dipping sauce to go along with it, and you’ve got yourself an unforgettable pupu. In keeping with the themes of this issue – COOK, FIRE, and NO RECIPE – we improvised everything based on what we had in the fridge.Cold smoked plain yogurt with Hawaiian Volcano Guava Smoked Sea Salt.NOTE how we cut the pineapple so it’s easy to grab, dip and eat. We liked the contrast of the hot, juicy pineapple and the cold smoked yogurt.
Course: Appetizer, Pupu, Side Dish, Snack
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