What do you do with pineapple?
Pineapple has always been my least liked fruit. With it's spiky brown & rough exterior, I find it tough to tackle. Not so much the actual taste but the texture is what I dislike. Since it's a new year, I'm willing to give this fruit another chance. When you go to buy this tropical fruit, how do you select the best one? Is it true that a stem easily plucked from the crown means it is ripe? Hillary over on Chew on That had a good video on how to cut-up a fresh pineapple. Finally, besides fruit salads & pineapple upside-down cake, what do ya do with this fruit?
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18 Comments:
So many questions, and good ones at that! I'll try to answer a few, since I'm a pineapple lover, though I'm not a qualified pineapple expert.
When you go to purchase a pineapple, make sure you buy one that smells good. There is also a tip with the markings on the outside that I can't really remember, but I do know that color isn't the best indicator of a ripe pineapple. I saw an episode of Good Eats recently that noted pineapple does not ripen any further once it's picked because of the levels of starch in the fruit, so choose wisely.
I recommend slicing it into long, thin wedges, which are great with lettuce salads and are also very tasty grilled with a little honey drizzled over the top. I'm also a big fan of pineapple and chicken, whether it's in a stir fry or simply with teriyaki. Regardless, pineapple is best at room temperature or warm.
kmnola at 9:32AM on 01/05/08
I like getting the Dole Gold brand of pineapple when it's available. It's a bit sweeter and people seem to enjoy it more. I like to take slices about 1/4" thick, grill them till there are nice grill marks (or use a ridged cast iron pan for it), and use them as part of a grilled salmon sandwich.
LunaPierCook at 10:01AM on 01/05/08
I recently put it in tabbouleh:
http://threepotato.blogspot.com/2007/12/winter-tabbouleh.html
It's also good with black beans and peppers. I sometimes like it in Thai-style curries as well.
KarynMC at 10:48AM on 01/05/08
I am a bit biased, as I love fresh pineapple. I select based on smell and the flesh should have a slight "give" to it. As with many fruits, you want it to be heavy for it's size (ie, more juice). I also do the pull out the middle stalk thing, but don't know if that really tells you anything or not.
Although I love it just cut up by itself, you will be amazed at what happens to it on the grill. Cut into rings, toss in a ziplock with some ground cinnamon (no sugar needed) and grill on each side for just a few minutes each. Delicious!
StripeyChef at 12:36PM on 01/05/08
I just posted this on the "weird combos" thread. My husband eats pineapple and mayo sandwiches, sometimes with a slice of cheddar. It's not something I seek out, but it's not bad.
My mom used to put it in coleslaw.
I've had fresh slices dipped in Marshmallow Creme and that was surprisingly tasty.
Personally, I love pineapple. It is definitely very tasty when grilled. And I agree with getting the smaller gold variety -- they are very sweet and MUCH less acidic. I think the sharp acidity is probably part of what a lot of people find off-putting about fresh pineapple.
Oh. And pineapple goes very nicely with avocado.
LoCo at 12:38PM on 01/05/08
I cannot keep pineapple in the house, once it's cut up it's gone. kmnola, I've heard you are suppose to look for the markings or "eyes" to be symmetrical but then I was reading that the "eyes" tell the whole story of the pineapple if they are full and plump you will have a full and plump pineapple but the article didn't mention if that also meant the pineapple was ripe!
evilchefmom at 12:51PM on 01/05/08
I second the grilling concept, but using sugar (the sugar caramelises to the point that it is bitter-sweet, not cloying):
Skin it, slice it into circular cross-sections, sprinkle one side with brown sugar, and expose the sugared side (briefly, to avoid sogginess) to the direct heat of a grill (live coals, not wild flames) or broiler; flip, and repeat for other side.
Alternatively, as it is the texture, rather than the flavour, that you dislike... try juicing it.
mongoose at 12:58PM on 01/05/08
I wish I had an article to link to for support but I am lazy, so:
These days (past 10years or so) the pineapples that are grown and sold--whether from Hawaii or, most likely, Central America--are almost invariably ripe and sweet: they are a new hybrid variety that is uniformly good. I've probably bought 30-40 in the past year and a half and never had a bad one, no matter what time of year or what producer (though I've had some go bad if I fail to cut or store them correctly). The only thing I look for is fairly fresh-looking leaves on top. But that might not even matter, either.
Here's the article:
http://www.guardian.co.uk/environment/2006/nov/19/food.foodanddrink
The first paragraph or so discusses the new variety (it's called Del Monte Gold vs. the older Smooth Cayenne that was popular and). The rest of the article may convince you not to buy the pineapple after all.
renzata at 1:32PM on 01/05/08
Thanks for sharing your tips & hints on choosing & using the pineapple! I can't believe this but right now I'm actually excited about going to purchase one---the power of the SE community--ha!! The grilling sounds really tasty & I saw a recipe that was griilled pineapple with brie---now that is tempting:)
After reading your responses on the fresh variety, I'm sure not to try the canned.
JEP at 1:59PM on 01/05/08
dip the slices in a combo of cinnamon and sugar, and barbeque it....then top with vanilla ice cream - best dessert in the world!
Lilartist at 2:51PM on 01/05/08
Time for the token "poor-grad" contribution: I put it on breakfast cereal.
KarynMC at 5:46PM on 01/05/08
LoCo: My mom put it in coleslaw too. A 50's/60's thing? I've loved it ever since.
Plain, hot, cold, with cottage cheese, stir fry, with ham and chicken, pretty much any day, any way.
:) KarynMC. Must admit, I've never tried it on cereal. I will and I'll think of you.
PerkyMac at 6:44PM on 01/05/08
As a topping on homemade pizza! Add some sliced ham, sliced red peppers and loads of cheese - YUM!
http://livetoeat-blog.blogspot.com/
Also try adding it to stir-fry - works well with pork marinated in "mojito marinade" (love the recipe in the Cheap and Easy cookbook, see below).
Cheap and Easy - http://books.google.com/books?hl=en&id=Gsc9qUrl9cIC&dq=cheap+and+easy+cook+book&printsec=frontcover&source=web&ots=cpzMnm2Gm4&sig=PJfSZq-LfCFkztEBuCIcMM5fKJs#PPA24,M1
sshokie at 7:12PM on 01/05/08
I love Maui Gold pineapples plain. Also, grilled pineapple rings on a burger with a bit of homemade teriyaki sauce is fantastic!!!
manda at 11:17PM on 01/05/08
JEP! Thanks for thinking of our Pineapple Video!!! By request, here is the link to our video:
How To Cut a Pineapple
Hope you enjoy!
Hillary
Chew on That
Chew on That at 12:36PM on 01/07/08
Thanks for the link, Hillary!
JEP at 1:43PM on 01/07/08
I love to make pineapple fried rice. Its so easy just saute diced onion is a tsp of canola oil and scramble in an egg. Then add day old rice, cooked chicken shrimp and or tofu, pineapple chunks and soy sauce to taste. Cook until heated through. Garnish with diced scalions.
I also love to make carrot raisin salad by mixing:
Julienne carrots
Raisins
pineapple chunks
greek yogurt
pineapple juice
KtMc24 at 4:44PM on 01/07/08
I like it grilled with nutella and vanilla ice cream.
beth1 at 10:20PM on 01/10/08