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Rinse pineapple, cut off top and bottom and discard. Cut off skin and place in a large pitcher or bowl. Remove core from flesh of pineapple and add to the pitcher. Reserve remainder of pineapple for another use.
Rinse pepper and halve lengthwise. Remove seeds and core and add to the pitcher. Reserve remainder of pepper for another use. Rinse mint sprigs, remove leaves and reserve for another use. Break sprigs in half and add to the pitcher. Pour in 2 quarts water and stir.
Cover pitcher and refrigerate for at least 4 hours, at which time the flavors will begin to come through, or overnight, when the water will be infused with flavor. Water keeps for up to 3 days or as long as pineapple appears fresh. Add more water to continue infusing if you’d like. Strain water if desired before serving.
Note: This recipe explains how to get the "scraps" from pineapple, chile pepper and mint, though in reality, we know you’ll be doing the reverse: saving the trimmings when you prepare produce for summer salads and other dishes.