I have an enthusiasm for vintage things, including vintage and heirloom recipes. I especially enjoy finding recipes in period newspapers.
Fresh pineapple can be a tricky fruit to handle without the proper equipment. Fortunately the proper equipment is cheap and easy to acquire. Once the pineapple is sliced it can be used in all your favourite pineapple recipes.
The active ingredient in pineapple is bromelain, which causes everything it touches to break down—including Jell-O. It is very good for digestion to keep things moving if you are prone to having a sluggish GI tract. Just be careful that you do not overdo it. Handle fresh pineapple with kitchen grade plastic gloves if possible. (No latex gloves due to so many people having latex allergies).
Bromelain can also taken as an herbal supplement every day if you do not have access to fresh pineapple.
How to Choose a Pineapple
First things first. You will need to choose your pineapple. Look for one that is:
- Slightly soft when squeezed
- Little to no green color (green pineapples will rot before going ripe)
How to Slice Fresh Pineapple
It is easy to prepare a pineapple for recipes with a few simple steps. For those who have never had fresh pineapple, do try it. When it is fresh, it is so much better than canned pineapple in that heavy syrup. I would recommend doing the prep work on a cutting board with a grooved edge to catch the inevitable juice runoff.
If you have a pineapple corer, use it. Otherwise, get out that chef's knife and start chopping!
- Grab the pineapple leaves firmly in one hand and twist hard to remove from the pineapple.
- Turn the pineapple on its side. Slice off the top and bottom.
- Place your pineapple on one of the cut ends. With a large chef's knife, carefully slice down through the pineapple to peel off the brown skin. Pare out the "eyes" of the pineapple.
- Cut the rest into slices.
- Use a small circular cookie cutter to remove the core from each slice.
How Long Does Cut Pineapple Stay Fresh?
Once you've cut into the pineapple, it will stay fresh for a day or two if stored in a sealed container in the refrigerator. If you can not eat a whole pineapple before it goes off, freeze the extra for later. This helpful to remember when the grocery store or supermarket has a special on fresh pineapples.
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What to Do With the Pineapple Top
When you are done with the pineapple, you can grow your own pineapple.
- Take the top (the part with the leaves), and carefully trim the remains of the core back as much as possible. Do not cut into the section with the leaves.
- Get out a good-sized planter to fill with potting mix, then dig a hole large enough for the pineapple top once it has been filled with a good cactus and palm potting mix. Insert the pineapple top into the potting mix until the crown is just above the potting mix.
- Water regularly.
If all goes well, your pineapple top will grow its own baby pineapple in about three years.
Frozen Pineapple Whip Recipe
When your part of the world is having an exceptionally hot summer (or if you are lucky enough to live in a tropical environment), sometimes the best thing you can do to cool off is mix up a batch of frozen dessert that is quick and easy to make. This frozen pineapple whip recipe is a version of the famous Dole pineapple whip served at both Disney amusement parks and the Dole Plantation in Hawaii.
Around here it is quite the favourite with the neighbourhood kids. They will eat it by the gallon if they are allowed to do so.
- 900 grams diced pineapple
- 30 mL lemon juice
- 45 mL lime juice
- 50 mL agave syrup
- 475 mL heavy cream
- In your blender, puree the pineapple together with lime juice, lemon juice, and agave syrup until smooth. This makes your pineapple puree.
- In a separate bowl, whip cream until you have firm peaks. Gently fold the pineapple puree into the whipped cream until just mixed.
- Freeze for 1 hour before serving.
- For a party I would suggest freezing this in individual dessert cups or ramekins for ease of serving.
- If you need to make this recipe even more quickly due to unexpected guests on a hot day, start with frozen pineapple puree. This can be substituted in the recipe for the pineapple and agave syrup. Thaw the puree just enough to mix it with the lemon and lime juices, then proceed as instructed.
Pineapple Upside-Down Cake Recipe
- 1/4 cup butter
- 1/2 cup brown sugar, firmly packed
- 1/4 teaspoon cinnamon, ground
- 1 (20 oz) can pineapple rings, drained, OR one fresh pineapple
- maraschino cherries
- 3 tablespoons butter
- 3/4 cup sugar
- 1 egg, extra-large
- 1/2 teaspoon fine salt
- 1 3/4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 cup milk
- Preheat oven to 350 degrees F. Grease a 9 inch round cake pan.
- Combine the brown sugar, 1/4 cup of butter, and cinnamon until just mixed. Sprinkle the brown sugar mixture in the bottom of the pan. This will form a caramel layer when it is cooked.
- Place the pineapple rings in a nice pattern in the brown sugar mixture. Add a cherry to the center of each ring.
- In a large mixing bowl, cream together the remaining butter until just combined.
- Whisk in the egg, then add the salt, baking powder, and vanilla extract. Mix until just combined.
- Add the flour, then pour in the milk. Mix until just combined.
- Pour the mixture into the cake pan. Bake 50 minutes or until the tester is clean.
- Place a heatproof serving plate over the pan. Invert carefully in one smooth motion. Wait five minutes, then remove the pan. Serve warm if possible.
© 2021 M Bonnardel