Pineapple payasam made with cooked fruits is a glowing example of how tradition and whole-food plant-based values can beautifully align. In the WFPB world, opinions differ—some discourage mixing fruits with cooked foods, citing digestive concerns, while others support the use of cooked fruits, especially when they are seasonal, ripe, and rich in antioxidants. Cooking ripe pineapple not only mellows its acidity and enhances digestibility but also releases deeper flavors and makes certain phytonutrients more bioavailable. Pineapple is naturally rich in vitamin C, bromelain (an anti-inflammatory enzyme), and dietary fiber, making this payasam both delicious and supportive of digestion and immunity. Sweetened naturally with date paste and enriched with dry-roasted cashew slivers and crushed cardamom, the dish is served in eco-friendly donnai—leaf cups that embody sustainable, celebratory living. Often prepared during festivals and joyous occasions, this drinkable dessert is more than a treat—it’s a nourishing tradition wrapped in aroma, warmth, and reverence for nature.

Ingredients
1 cup peeled and finely chopped pinteapple
1/2 cup date paste
1/2 cup water
1/2 tsp green cardamom powder
1 cup thick coconut milk
A few split cashew nuts
A few raisins
Method
Heat the date with a little water to achieve a medium thin consistency
Set aside
Heat a vessel and add the chopped pineapples
Sauté for 2-3 minutes on medium heat
Add the date paste to the pineapple and let it simmer for 5 minutes or till the pineapple has become tender
Add cardamom powder and mix well
Add thick coconut milk and mix well
Switch off the flame
Set aside
in a small wok, add cashews and saute on medium heat till golden brown
Switch off flame and add raisins
Saute for a few seconds
Pour into the payasam and mix well
Servw warm or cod
Enjoy!