I've got two fresh pinapples from Hawaii!

#1

Husband was gifted two pinapples from Hawaii, which have been in the refrigerator for three days.

I checked out my old


and they seem like good pinapples , but I’m not sure they should be in the refrigerator.

We’ve always loved the pineapple we’ve eaten on our trips to Maui, and I will certainly cut one up to eat fresh, and use the skin in a vinegar recipe I vaguely remember, but want a plan in case we can’t finish them both “as is”.

Husband loves upside down cake, but that sounds like work, and I don’t need to be eating that. Maybe I can try a version in my extra large muffin tins.

I love chutney and hot sauce, and maybe BBQ sauce, especially with July 4th approaching, but wonder how much I will really use.

Here is an old thread I found on Chowhound.

Blessed with TWO fresh pineapples. Any idea of what to do with them?

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What's for Dinner #46 - the June Is Busting Out All Over Edition - June 2019
Shrubs and fruit vinegars!
(John Hartley) #2
  1. Use it as a base for salsa. Very good with anything piggy

  2. Fry segments in butter. Add booze. Flame. Eat with cream/creme fraiche/ice cream

  3. Include as the “sweet” part in any sweet & sour stirfry. See above re piggy.

  4. Fried or grilled is a traditional British accompaniment to gammon.

  5. My companion in life’s upside down cake is a thing of wonder (but you’ve already discounted that)

By the by, our normal supermarket currently stocks ones from Ghana at 70p each ( 0.88USD)

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#3

Not discounted, just said I shouldn’t be eating it!* I have blood sugar issues and that means hard choices. Tell me more please.

*Oh; and that it sounds like work. :slightly_smiling_face:

Pinapples from Ghana? Is that in the UK?

I found this;
Pineapple block farm success in Ghana

And

PINEAPPLES FROM GHANA – AVAILABLE ALL YEAR ROUND

I’m finding this interesting.

Last one

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(saregama) #4

People seem to love grilled pineapple, and it is prime grilling season, so…

Pineapple lassi would be pretty healthy - yogurt or kefir plus pineapple, maybe a touch of honey.

Also pineapple sorbet or granita, without much additional sweetener. (You could use this in lassi later too - added benefit of using up the pineapple now for later consumption)

If you’re into sweet/savory, this raita would be a good accompaniment (or any salsa, swap the tomato for pineapple - like mango salsa).

And apparently pineapple curry is a real indian thing (that I had never heard of).

Thai place near me has pineapple fried rice (my friends love it).

As a last resort, you could use it like asian pear or papaya in a marinade, iirc pineapple has enzymes that tenderize.

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(:@)) :@)) ) #5

Sorry, I don’t know what to suggest… Love pineapples, I eat them with some salt and chilli flakes.

Sometimes the enzymes burn my tongue and mouth but not always. Burn as in quite painful and lasts a whole day.

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(John Hartley) #6

Yes

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#7

We are eating one “as is”, and I’m wanting to make pinapple vinegar with the trimmings.

Pinapple Vinegar

Anybody familiar with this? Some recipes call for brown sugar, I don’t know why, and I don’t have enough brown sugar. And no “mother” from apple cider vinegar. Can’t believe that! I kept some for way longer than seemed reasonable.

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(saregama) #8

OMG make a SHRUB!
I don’t know why I didn’t think of this earlier…
I still have some from last summer in the fridge.

Same idea, but drinking vinegar - it sucks every last bit of flavor out, and lasts for ages. You’ll be spiking water and cocktails and remembering your Hawaiian pineapples well into the fall and winter :rofl:

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#9

A shrub would be perfect! I went through a shrub phase a few years ago. Do you think I need a “mother”? I apparently used mine up.

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(saregama) #10

Here’s Michael Dietsch’s cold method:

Some combination of white and rice vinegar I think for a clean pineapple flavor.

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#11

Yayyy! I’ve got pluots and figs on the way!.

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(saregama) #12

Shortcut is to thrown the fruit and sugar into the FP first, let that sit in the fridge for a day. Add vinegar right into that mixture, leave it all for another few days. Then strain.

I’m jealous. Might need to make a shrub soon.

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#13

FP? Perhaps it’s getting late, but I’m not sure what that is.

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(saregama) #14

Food processor

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#15

Oh! Well I’m going to add some (local C&H) sugar tonight, and think about it tommorow.

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#16

:worried:This face is my sixth choice. Has anybody gone through all these faces? The skin tone thing is not working.

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#17

I made this Pineapple, Lime, and Ginger Soup for guests recently. Everyone liked it.

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#18

Far from a serious suggestion but rather a historical note, there was, “mid-Century” a very popular destination roadside restaurant near Sacramento (actually Davis) called the Nut Tree. Very early “California cuisine”. One of their “must orders” was raw pineapple with marshmallow creme (out of a jar). We thought it was divine. Sounds absolutely disgusting now.

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#19

Its actually in Vacaville, and when we first moved here we used to go regularly! I don’t remember having that, though.

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#20

My gosh! How wonderful!! I love pineapple but can’t have much or i have an odd reaction and get something like a cold sore from them. Which sucks, pineapple is delicious!

The pineapple salsa idea sounds fantastic- or you could do something like a pineapple/black bean/bell pepper/red onion thing to eat as a bean based cold salad or even turn into a taco or lettuce wraps.

There’s the famous Dole Whip frozen dessert they sell at Disney, which uses pineapple juice. Makes a fairly healthy dessert option
http://www.dole.com/recipes/d/DIY-Dole-Whip

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