Pineapple: uniquely shaped and deliciously versatile

Pineapple has been known and cultivated in culinary circles since ancient times. Although Columbus brought it back from his journeys, it did not grow well in Europe. Both Spain and Portugal took it to their Asian colonies. However, it was not until the 1800s that pineapple as a commercial crop was successful in the islands of Azores and Hawaii as well as South Africa and Australia.

Today pineapple is grown in most tropical regions including Asia, Africa, Australia and the Pacific Islands as well as Central and South America.

The pineapple was well received wherever it was introduced and in many places, the pineapple is considered the symbol of hospitality. Its unique shape was utilized for many designs… atop bedposts, wallpaper motifs and in metal and wood fencing of the 1800s. It continues today in interior design, fabrics and fashion… and in the culinary world.

Wherever grown, today’s cook can use fresh, ripe pineapples in any number of ways. Pineapples can be wonderful additions to salads, cakes and fruit compotes and are great grilled or barbecued. However it is used, pineapple offers a special flavor, texture and color.

As for picking fresh pineapple, a simple technique is to pluck a leaf from the center spray of the fruit. It if comes out easily, the pineapple is ready to use. Or, as always, you may ask for assistance at the produce counter at Major Market.

Here are some favorite fresh and canned pineapple recipes… they’ll add a delicious flavor to your cooking.

Traditionally, the classic fruit upside down cake was baked in a cast iron skillet. While some of these exist (and they continue to be manufactured), most everyone has the more common 9-inch round baking pan used for this recipe.

Shari’s Pineapple Upside Down Cake

Shortening

1 tbsp. butter

¼ cup brown sugar, firmly packed

2 tbsp. corn syrup

1 (8-oz.) can pineapple sliced, drained and halved

4 maraschino cherries, halved

1 cup flour

1 tsp. baking powder

2 egg whites

1 egg

¾ cup sugar

½ cup milk

2 tbsp. butter

Grease a 9 x 1 ½-inch round baking pan with shortening. Put 1 tbsp. butter in the pan. Place pan in the oven and heat to 350 degrees. Remove pan after 5 minutes. Stir brown sugar into melted butter in pan. Add corn syrup. Spread evenly in pan. Arrange pineapple and cheese in the pan atop the brown sugar mixture; set aside.

In a small bowl, whisk flour and baking powder. In a medium bowl, beat egg white and egg with electric hand mixer for 4 minutes. Gradually add sugar, beating at medium for 4 to 5 minutes or until light and fluffy. Add flour mixture and beat at low speed just until combined.

In a small saucepan, heat milk and butter just until butter melts. Add to batter and blend until well combined. Pour batter over pineapple and cherries in the prepared pan. Bake in a 350-degree oven 30 to 35 minutes or until wooden pick inserted in the center comes out clean. Cool for 5 minutes. Place serving plate over cake pan and turn upside down. Serve warm.

When we can purchase ALMOST anything from the grocery store, what a novelty it is to serve a homemade sherbet. Here, fresh or canned pineapple is the basis for a light and lovely dessert. Kirsch, a cherry-flavored liqueur, is an optional ingredient.

Pineapple Sherbet

1 ½ cups sugar

1 cup water

¼ tsp. almond flavoring

2 tbsp. kirsch, optional

2 cups fresh or canned crushed pineapple

2 tbsp. lemon juice

3 egg whites

Mix sugar with water and flavoring (add kirsch if used). Bring to a boil and boil 5 minutes. Cool.

For fresh pineapple, pulse in food processor until very coarsely chopped. Or, use chopping knife. For crushed canned pineapple, use without draining.

When sugar syrup has cooled, add pineapple and lemon juice. Beat egg whites until soft peaks form. Gently fold whipped egg whites into the pineapple mixture. Put in freezer. When halfway frozen, beat well and freeze to sherbet consistency. Makes about 8 servings.

This refreshing pineapple mint sauce is great over ice cream.

Minty Pineapple Sauce

1 cup crushed canned pineapple

¼ tsp. mint or peppermint extract

½ cup light corn syrup

2 drops green food coloring

Combine ingredients, blending well. Chill. Serve over ice cream. Makes 1 ½ cups.

For a lighter-than-snow dessert with no fat and little sugar, try this fresh pineapple “blizzard” originally created by Abby Mandel, a well known cook and author. My professional colleague Marion Cunningham highlighted the dessert in her book, “Marion Cunningham’s Good Eating: The Breakfast Book, The Supper Book” (1992, Wings Books). Everything Marion has ever suggested to me worked! This included.

Abby Mandel’s Pineapple Blizzard

4 cups fresh pineapple, cut into 1-inch cubes

½ to ¾ cup sugar, depending on the sweetness of the pineapple

2 egg whites

Spread the pineapple cubes on a jelly-roll pan and put in the freezer 8 hours. The cubes must be rock hard.

Put the cubes in the food processor and process until drifts of the iced fruit are on the sides of the container (ignore the racket these little rocks make). This takes about 1 minute. Stop and scrape down the sides with a spatula, add some of the sugar (about ½ cup) and then the egg whites. Process, stopping to scrape down the sides once or twice, until the mass begins to flow easily in the processor container. Process for 2 or 3 minutes, taste, and add more sugar if needed. Continue to process for another 2 minutes, or as long as it takes for the mixture to become pale, light and smooth.

Cover well and put into the freezer. This keeps for a week or two but it is as its best the first 3 or 4 days after making.

Preparing fresh pineapple spears or chunks

1. Cut off the top and bottom of the pineapple.

2. From the top, locate the core and cut through the core, top to bottom, cutting the pineapple in half lengthwise. Repeat, cutting the pineapple into a total of four quarters.

3. Cutting top to bottom, cut the core from the pineapple (usually about ½ to ¾ inch from interior point).

4. Cut each quarter of the pineapple into thirds or fourths. Holding each piece, cut outer skin with a curving motion top to bottom.

5. Trim eyes of pineapple spears as necessary.

6. Use as spears or cut spears into chunks.