Pineapple

Pineapple

By
From
Encyclopedia of Food and Cookery

A year-round favourite, doubly welcome in the cold winter months, when its golden sweetness reminds us that sunnier days are not too far away.

Pineapples are grown in tropical and subtropical climates, and with modern agricultural techniques, fresh pineapples are available at any time of the year. There is also the convenience of tinned pineapple – in rings or chunks, crushed or as juice.

Fresh pineapple contains an enzyme, bromeline, similar to the papain found in pawpaw, which acts on protein. For this reason, fresh pineapple can never be used in any preparation containing gelatine or fresh cream. However, the enzyme is destroyed by heat and is not present in tinned pineapple, which is an ideal base for many desserts.

Fresh pineapple is best served simply, at the end of a rich meal or at breakfast. If fully ripe, it will need very little, if any, sugar. A ripe pineapple should be golden, with a rich sweet perfume and firm yet tender flesh. The green plumes should pull out easily.

Fresh or tinned pineapple may also be added to a salad. And rings of pineapple, lightly fried in butter, are a good flavour contrast to hot baked ham, ham steaks or grilled (broiled) pork chops.

Basic preparation: To peel a fresh pineapple, using a sharp stainless-steel knife, cut off top and base of pineapple. Hold pineapple firmly with one hand and cut downwards, between eyes, at an angle of 45 degrees in a spiral pattern. Remove strips of skin between eyes. This method eliminates waste and also gives the pineapple an attractive appearance.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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