Pineapples...

Graces7

OK so I can never ever pass by a bargain.. tesco had big pineapples at 39 cents so I have three sitting looking at me.. jam definitely. I used t o sell a rather special pineapple and orange marmalade.. no real recipe just merged orange marmalade with jammed pineapple..

Any other easy ideas welcome... Thank you!

Whispered

Graces7 wrote: »

OK so I can never ever pass by a bargain.. tesco had big pineapples at 39 cents so I have three sitting looking at me.. jam definitely. I used t o sell a rather special pineapple and orange marmalade.. no real recipe just merged orange marmalade with jammed pineapple..

Any other easy ideas welcome... Thank you!

I got a couple too. Will just chop one to use in fruit salad and snack on, the other I will put on pizza, and into salsa. Smoothies for brekkie maybe tomorrow. Other than that I'm at a loss and will probably have some left over. So following thread with interest.

dibkins

Bit of brown sugar on big lengths of it cut down the body and grill (or BBQ if you have the weather).

http://www.centercutcook.com/brown-sugar-and-cinnamon-glazed-pineapple/

Graces7

Whispered wrote: »

I got a couple too. Will just chop one to use in fruit salad and snack on, the other I will put on pizza, and into salsa. Smoothies for brekkie maybe tomorrow. Other than that I'm at a loss and will probably have some left over. So following thread with interest.

smoothies; great idea.. One lady was so enthused she knocked about ten to the floor... They are beautiful fruits.

Irresistible they are

rubadub

If using in smoothies you can freeze them as it won't matter if they go mushy when defrosted, and it can be used instead of ice cubes to cool the drink down without needlessly watering it down with ice.

Pineapple fritters are my favourite.

There were some sites with guides/tips on selecting pineapples. Apparently if they are picked too soon I think they never really ripen. I have had several bought in my house which were there ages and just never really ripened after weeks or even months.

I like them over-ripe when you can taste they are fermenting!

Pineapple juice can be used to tenderise meat, I think tinned ones do not work as they are heat treated and kill the enzymes that do the tenderising. I was wondering if you could liquidise the core rather than throw it away and smear it on meat. I would be using it in asian stir frys where I would not mind a pineapple taste to the beef.

Whispered

oh just a thought, I'm about to do a stirfry, have my seasoning ready, just simple lime juice, chillies, honey and soy. How would pineapple juice work with that?

dee_mc

Aldi have rhubarb in the super 6, lovely pink forced stuff. Rhubarb, pineapple and ginger jam is gorgeous and very simple to make.

dee_mc

rubadub wrote:

There were some sites with guides/tips on selecting pineapples. Apparently if they are picked too soon I think they never really ripen. I have had several bought in my house which were there ages and just never really ripened after weeks or even months.

If you can pull out one of the top middle leaves easily, it's ripe. If it comes out with no resistance at all or is wilting, it's overripe. If you have to tug it or it doesn't budge at all, it's underripe and therefore a list cause.

janmaree

Whispered wrote: »

oh just a thought, I'm about to do a stirfry, have my seasoning ready, just simple lime juice, chillies, honey and soy. How would pineapple juice work with that?

It should work perfectly, maybe some garlic as well?

Surreptitious

Whispered wrote: »

oh just a thought, I'm about to do a stirfry, have my seasoning ready, just simple lime juice, chillies, honey and soy. How would pineapple juice work with that?

Might be like a sweet and sour type flavour?

Whispered

Ah I left it out in the end. Forgot about it to be honest!

coleslaw

Whispered wrote: »

oh just a thought, I'm about to do a stirfry, have my seasoning ready, just simple lime juice, chillies, honey and soy. How would pineapple juice work with that?

mix your seasoning with ketchup cornflower and water and you will have a lovely sweet and sour sauce,and sugar and vinegar if you want but no need if there is enough lime and honey

coleslaw

coleslaw wrote: »

mix your seasoning with ketchup cornflower and water and you will have a lovely sweet and sour sauce,and sugar and vinegar if you want but no need if there is enough lime and honey

and ginger garlic if you have any, the hairy biker fellas have something ov that sort i tried once and was lovely with chicken thighs

rubadub

dee_mc wrote: »

If you can pull out one of the top middle leaves easily, it's ripe. If it comes out with no resistance at all or is wilting, it's overripe.

That is the first trick I knew of, but then there was some other one about the colours of it. Often when they are selling cheap none are ripe at all, so then you look at the colouring and tell if they are likely to ever ripen properly.

Found it
http://www.wikihow.com/Ripen-an-Unripe-Pineapple

If the pineapple was left on the vine long enough to mature, you'll be able to ripen it at home. If it was picked too soon, it'll never be ripe enough to eat.

Check the color at the base of the pineapple. Do you see red, orange or brown striations, or is it solid green? Hints of red or orange is a tell-tale sign that a pineapple was either allowed to mature long enough to become ripe. If it's a solid green, with no color break, the pineapple is never going to ripen.

Smell the pineapple as well. If it smells fragrant and fruity, chances are it will taste that way. If it has no smell, or smells musty, it might not ever get ripe.

Graces7

dee_mc wrote: »

If you can pull out one of the top middle leaves easily, it's ripe. If it comes out with no resistance at all or is wilting, it's overripe. If you have to tug it or it doesn't budge at all, it's underripe and therefore a list cause.

I have had them ripen at home with no problem, and the three I bought are all with firm leaves

I was told that the real test is if the base starts to change colour...