Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
Life from the Fit for Life Kitchen, Marilyn Diamond with Lisa Neuwirth USA 1998
Cleansing Fruit Meal
fruit salad is ideal on the morning after a heavy supper. The citrus juice
dressing gives you that squeaky clean feeling. The fresh mint refreshes.”
1 cup diced
fresh pineapple; 1 orange, peeled and diced; 1 ruby red grapefruit, peeled and
diced; 2 fresh mint leaves, julienned (optional)
of ½ lemon; juice of ½ grapefruit; juice of 1 orange
diced fruit in large bowl with mint leaves.
citrus juices over salad and toss well.
Florida Fruit Breakfast
peeled, cored, cut into 1cm cubes; 2 bananas, sliced into 1/2cm rounds; 1
mango. Peeled, pitted, and diced into 1cm cubes; 1 tblsp poppy seeds; ¼ cup
plain yoghurt; 2 tspn honey; fresh mint leaves for garnish; 1 basket fresh
strawberries, stemmed; 1 orange
1. In a large
serving bowl toss pineapple, bananas, and mango. Top with strawberries.
2. Grate enough
zest of the orange to make 1 tspn; juice the orange by hand. Combine orange
zest and juice, oppy seeds, yoghurt, and honey in a separate bowl. Drizzle over
fruit and garnish with mint leaves.
“This pure fruit
tonic is a tropical vacation in a glass, sure to elevate you to a sunny mood.”
unsweetened pineapple juice, fresh or bottled; 1 mango, pitted, peeled, and
sliced; juice of ½ lime; 1 tspn honey; 1 banana; ½ cup ice cubes
ingredients in a blender and puree until smooth
pineapple, peeled but not cored; 2 oranges; 1 tspn honey; ½ basket alfalfa
pineapple through vegetable juicer
2. Juice range
by hand or with a citrus juicer, or peel, leaving pith, which contains vitamin
C and bioflavinoids, and pass through vegetable juicer
juices, honey, and sprouts in blender until smooth and creamy
“This meal is
refreshing, filling, and ideal when avocados are in season. The tomato adds a
good contrasting flavour to the pineapple, or the persimmon can add to the
sweetness. Use fuyu persimmons, which are hard and tomato-shaped, rather than
tear-drop shaped and soft. The julienned lettuce adds texture, fiber, and
colour. Don’t be afraid to mix lettuce in fruit salads, even at breakfast. The
effect is very pleasing.”
2 cups cubed
pineapple; 1 avocado, halved, seeded, peeled, and cubed; 1 diced tomato or
sliced persimmon; 1 cup julienned lettuce; juice of 1 orange
1. Combine salad
ingredients and toss in orange juice.
Sunny Seed and Fruit Meal
“The amounts are
for a family-sized salad. For one serving make one-quarter the amount. This
makes a delicious soothing supper or a cleansing morning meal. Great with tea
made from chamomile and ginger.”
halved, cored, and sliced; 2 cups hulled strawberries, sliced; 2 oranges or
tangelos, peeled, halved, and sliced; 8 black mission figs, chopped, or 1 cup
raisins; 4 kiwis, peeled and sliced; 2 cups enzymized hulled sunflower seeds; 1
½ cups vanilla or plain soy milk; juice of 2 oranges; dashes of cinnamon and
cardamom; 4 bananas, sliced
1. Prepare fruit
and combine in large bowl. Add sunflower seeds and mix well
2. Spoon into
large bowls. Combine soy milk, orange juice, and spices. Pour over individual
College Cookbook, NSW Baptists Theological College Ladies Auxiliary
1970s Sydney, cover design Ralph Edgecombe, Illustrations Ken Ross
cups cooked rice; ½ cup each red and green capsicum chopped; ¼ cup
grated carrot; ½ cup chopped pineapple; ½ cup chopped celery; ¼
cup shallots; ¼ cup walnut pieces; 2 firm tomatoes; ½ cup
the rice, celery, capsicums, carrot, shallots and pineapple, mix
well. Pour over the mayonnaise and toss well. Return to refrigerator
to chill well. Serve in salad bowl with the walnut pieces, add and
decorate with slices of tomatoes.
pineapple guava pulp; 2 cups pineapple (I put mine through the blender); 1/2
cup lemon juice; 3 cups sugar
half pint jars and lids and the boiling water bath. Place some spoons and
saucers in the freezer.
the ingredients into a large stock pot and bring to a boil. Boil, stirring
frequently, until thick. The pineapple guava may float. To prevent this, mash
them with a potato masher while cooking. Test on a frozen spoon or saucer. Once
the jam cools, if it wrinkles when you push it with your finger, it is done -
about 220 degrees. Remove from heat and skim any foam. Stir for one minute to
distribute the fruit. Carefully ladle into hot jars, wipe the rims and close
the lids. Process in the boiling water bath for 10 minutes. Carefully remove to
a towel lined tray and allow to cool overnight. Label in the morning.
Makes 5 half pints.
Fruit, compiled by Mary-Lou Arnold, 1985 Sydney
One of my favourite spots in our garden - under the persimmon trees.
and Persimmon Jam
persimmons; 2 cups sugar; 1 tblsp lemon juice; ½ cup grated pineapple; shredded
peel 1 lemon
Cut a cross
in pointed ends of persimmons. Peel back skin. Discard skin and stem end.
Combine pulp with sugar and cook over low heat 15 minutes, stirring constantly
until thickened and clear.
Do not boil.
lemon juice, pineapple and lemon rind. Pour into warm sterilized jars. Seal
Country Kitchen Tropical Tastes Cookbook, Golden Circle, Custom Book Company, Sydney
and Pineapple Supreme
large eggplants, sliced lengthways; salt; ¼ cup olive oil; 1 cup
pasta sauce of choice; 1 clove garlic, crushed; 450g can Golden
Circle Pineapple thins, drained and halved; basil laves; 1 cup grated
mozzarella cheese; ½ cup parmesan cheese; ½ cup dry breadcrumbs
Place eggplant slices on a tray. Sprinkle with salt. Allow to stand
for 30 minutes. Rinse well. Pat dry.
Arrange eggplant slices on a griller tray. Brush with olive oil.
Grill until golden on both sides. Remove to a baking tray.
Spread each slice of eggplant with combined pasta sauce and garlic.
Top with Golden Circle Pineapple halves and basil leaves.
Sprinkle with combined cheeses and breadcrumbs. Bake at 180°C
for 15 to 20 minutes. Serve with crusty bread, hummus and salad.
Ingredients: ½ tsp salt; 1 cup sugar; 3 cups flour; 3 cups
milk; 2 eggs; 1 - 2 tblsp vegetable oil for frying; 20cm flat-bottom frying pan
Whisk together first five ingredients until totally smooth.
Mixture should be thin. Add water if too thick.
Heat oil in pan for 10 minutes. Spoon batter into center
and use back of spoon to spread batter out. Fry each Malawah individually over
Flip after bottom is browned. Eat for breakfast with spiced
These malawah are delicious with tea, but as I was keen to
feature them on this blog which is about pineapple I also teamed them up with caramelised
Only Cookbook You'll Ever Need, Zoë Camrass 1977 London
50g butter; 2 tblspn honey; 1 pineapple, peeled, cut in 1cm
slices and cored; 1 tblspn brown sugar; juice of ½ lemon; 50g toasted almonds
Melt the butter in a large frying-pan. Stir in the honey,
and when the mixture bubbles add the pineapple rings. Sprinkle with the sugar
and cook quickly for 1 minute. Turn, baste with the syrup and sprinkle with the
Overlap the pineapple rings on a warmed serving platter,
sprinkle the almonds on top and serve at once.
225g unsalted butter, plus extra to grease; 1/2 cup (185g) molasses;
3/4 cup (265g) runny honey; 155g muscovado sugar; 190g wholemeal
plain flour; 190g plain flour; 1 1/2 tsp baking powder; 2 tsp ground
ginger; 2 tsp ground cinnamon; 1/2 tsp ground allspice; 1/4 tsp
ground cloves; 3 eggs, at room temperature; 1/2 cup (125ml) milk; 2
tsp finely grated ginger
pineapple: 100g muscovado sugar; 2/3 cup (160ml) dark rum; 1/2
pineapple, very thinly sliced into rounds; 75g unsalted butter,
Preheat the oven to 160°C. Grease a 24cm bundt pan with butter.
Place the butter, molasses, honey, sugar and 1/2 cup (125ml) water
in a saucepan over low heat, swirling until the butter has melted.
Pour into a large bowl and set aside to cool.
Meanwhile, sift flours, baking powder, ground ginger, cinnamon,
allspice, cloves and 1/2 tsp salt into a bowl. Set aside.
When molasses mixture is warm to the touch, whisk in eggs, one at a
time, until incorporated. Pour in milk and whisk to combine. Whisk in
dry ingredients until a thick batter, then stir in fresh ginger.
Pour batter into the prepared pan and bake for 50 minutes - 1 hour
until a skewer inserted in the tallest part of the cake comes out
clean. Set the cake aside to cool for 10 minutes, then loosen the
edges and turn out onto a wire rack.
Meanwhile, for the tipsy pineapple, place sugar, rum and 1/3 cup
(80ml) water in a saucepan over medium heat. Cook, stirring, for 8-10
minutes until slightly thickened and sugar dissolves.
Remove the pan from heat and, using tongs, dip pineapple into rum
sauce. Spread over a baking tray in a single layer. Return syrup to
the heat and increase heat to high.
Cook for 2-3 minutes or until reduced to a thin caramel. Remove from
heat, then stir in the butter and a pinch of salt flakes.
Once cake is cool, top with pineapple and drizzle with syrup to
River Cottage: Fruit everyday! Hugh
Fearnley-Whittingstall 2013 London
I'm having a
wonderful time discovering new flavor combinations with this book – thanks Julia!!
Despite Hugh describing pineapples as . . . “TROPICAL KITSCH” !!! I may have varied the recipes slightly due to availability in our little country town . . . but everything was just delicious and is highly recommended, Anne In context .
. . “Saving the most flamboyant tropical treat of all for last, we arrive at
the pineapple. Tropical kitsch they may be – think Carmen Miranda’s hat – but they
are no less delicious for that.”Hugh
¼ - ½ large ripe
pineapple, peeled (about 300g peeled weight); 1 radicchio or 2
heads of white chicory; 1 tblspn extra virgin olive oil, plus extra to trickle;
100g crumbly, nutty, mature Cheddar; juice of 1 lemon; sea salt and freshly
ground black pepper
Thinly slice the
pineapple, remove the core and cut into bite-sized pieces. Put these into a
radicchio or chicory and shred the leaves fairly coarsely. Add to the
pineapple. Add 1 tblspn extra virgin olive oil and some salt and pepper and
toss together thoroughly. Arrange over a serving plate or divide between
Slice the cheese
thinly, or shave with a potato peeler, then tear or break each slice into
flakes, scattering them evenly over the pineapple and radicchio. Squeeze over
the lemon juice, give the salad another trickle of olive oil and another
grinding of black pepper, and serve.
have an amazing affinity with the grill, and pineapple is definitely one of
them.” Hugh Fearnley-Whittingstall
For the dry
marinade: 2 tspn fennel seeds; a pinch of dried chili flakes; 2 tspn demerara
sugar; 1 tspn coriander seeds; finely grated zest of 1 lime
To serve: lime
juice; shredded mint
For the dry
marinade, grind all the ingredients together as finely as you can using a
pestle and mortar or a spice grinder.
Cut the top and
base off the pineapple, then stand it on a board and slice off the skin. Turn
the fruit on its side and cut into 1 – 1.5 cm thick slices (2 per person). Lay
these on a plate and scatter with the dry marinade, patting it on so each piece
is well coated. Leave for about 30 minutes (after which time, the pineapple
will taste pretty amazing already, before you even get around to grilling it.)
batches, cook the pineapple on the barbecue or in the pan, turning each slice
from time to time to get plenty of colour on each side – this can take up to 12
minutes. Transfer to a large plate.
Finish off with
a squeeze of lime juice and some shredded mint. I like to serve something
creamy on the side, such as ice cream, crème fraiche, yoghurt or the chilled
coconut rice pudding (see below). The spiced pineapple goes well with meat too,
in a savoury context.
“If you think it sounds odd to augment a bacon sarnie with
pineapple, think again. Bacon goes with tomato – a fragrant, sweet-tart fruit –
so it should work with a tropical candidate too. And gammon and pineapple is a
tried and trusted pairing. A couple of crisp, delicately bitter leaves and a
smudge of mustard give the perfect edge to the salty-sweet combination.” Hugh
Per person: A trickle of sunflower oil; 2 – 3 rashers of
good bacon (back or streaky, smoked or unsmoked, as you prefer); 2 slices of
good white bread; butter, for spreading; a little of your favourite mustard; 1
– 2 slices of peeled ripe pineapple, 1.5 – 2cm thick; a couple of radicchio,
chicory or romaine lettuce leaves; freshly ground black pepper
Heat the oil in a non-stick frying pan over a medium heat.
Add the bacon rashers and fry, turning once or twice, until done to your
liking. Butter one piece of bread and put the hot bacon on it.
Rub the second piece of bread around the frying pan to
absorb some of the bacon fat, then spread it with a little mustard.
Add the pineapple to the hot pan and fry for a couple of
minutes each side, until golden and hot.
Put the hot pineapple on top of the bacon and give it a few
twists of pepper. Add the salad leaves and top with the mustardy piece of
bread. Leave it a minute or two for the pineapple to cool a little, then tuck
Variation: For a more substantial, main meal dish based on
the pork and pineapple combo: fry a pork chop, then sear a couple of slices of
pineapple in the fat left in the pan. Use a splash of cider, white wine or just
plain water to deglaze the pan. Combine these pan juices with a little mustard,
olive oil and salt and pepper to make a simple warm dressing for some salad
leaves to serve alongside.
Coconut rice pudding with rum pineapple
“This is basically a pina colada pud: good old rice pudding
given a makeover and taken for a night out on the town.” Hugh Fearnley-Whittingstall
80g pudding rice; 2 X 400ml tins coconut milk; 200ml whole
milk; 60g caster sugar; ½ vanilla pod (optional); For the rum-macerated
pineapple – 500g peeled ripe pineapple; 4 tblspn dark rum; 2 tblspn soft dark
Rinse the pudding rice in a sieve under a running cold tap.
Pour the coconut milk and whole milk into a large saucepan
and add the sugar. Snip the vanilla pod, if using, into a few pieces and add
these to the pan. Bring slowly to a simmer, stirring to dissolve the sugar and
amalgamate the coconut milk
Add the rice and cook gently over a very low heat., barely
allowing it to simmer and stirring often, until the rice is swollen and tender
and the mixture has the texture of a very loose risotto. This should take about
45 minutes. It will thicken more as it cools.
Remove the pieces of vanilla pod, if using. Transfer the
rice pudding to a dish and leave to cool completely, stirring it now and then
to prevent a skin forming. When cold, cover and chill in the fridge for at
least a couple of hours.
Meanwhile, cut the pineapple into bite-sized chunks,
discarding the core. Combine the pineapple, rum and brown sugar in a bowl,
cover and leave to macerate in the fridge until ready to serve.
Serve the rice pudding in bowls with a generous spoonful of
the pineapple and its rummy juices.
Melon and pineapple with ginger
“Fresh root ginger gives a lovely heat to this juicy salad.
Make sure you use ripe, fragrant pineapple and melon – Galia and Charentais are
particularly fine melon varieties.” Hugh Fearnley-Whittingstall
500g ripe melon (about ½ medium Galia or Charentais); 500g
ripe, peeled pineapple flesh (from 1 medium pineapple); a large piece of ginger
(about 75g); finely grated zest and juice of 1 small and ½ large orange
Remove the seeds from the melon. Cut the flesh into slices,
then into bite-sized pieces, cutting away the skin as you go.
Cut the pineapple flesh across into slices, about 1cm
thick. Quarter the slices and remove the core and any remnants of ‘eyes’ from
the outside. Cut the pineapple into bite-sized pieces.
Grate the ginger finely, then extract the juice from it.
You can do this by simply squeezing the pulp in your hands over a bowl.
Alternately, grate the ginger into a fine sieve and press with a spoon to
extract the juice into the bowl. Either way, you need about 25ml ginger juice.
Divide the melon and pineapple between individual bowls and
toss to combine. Stir the orange zest and juice into the ginger juice. Trickle
this zingy dressing over the fruit and serve straight away.
Fried fish with pineapple salsa
“Inspired by a
memorable dish I once ate in a beach café in Thailand, this fresh and fruity
salsa is exquisite with a whole fish that’s been rubbed with aromatics and soy
and fried until crisp. The saltiness of the soy and pungency of the garlic and
ginger combine beautifully with the flavours of the salsa. You do need a pretty
large frying pan to tackle a whole fish. If that daunts you, the salsa is also
delicious with a grilled, barbecued or baked fish (see the variation below).” Hugh
1 gurnard, black
bream, sea bass, grey mullet, or trout (about 1kg), or 2 smaller fish, gutted
and descaled; 2 garlic cloves, grated; a thumb-sized piece of ginger, grated; a
dash of soy sauce; a few bay leaves; 2 tblspn sunflower oil; sea salt and
freshly ground black pepper
For the salsa:
200g peeled and cored ripe pineapple; ½ small garlic clove, very finely
chopped; ½ medium-hot red chilli, deseeded and finely chopped; finely grated
zest of 1 lime, plus a spritz of juice; 1 tblspn chopped coriander
To make the
salsa, cut the pineapple flesh into roughly 5mm chunks. Combine with the
garlic, chilli, lime zest, a squeeze of lime juice and the coriander. Taste and
add salt and pepper, plus a little more lime juice if needed. Cover and set
aside, while you cook the fish.
diagonal slashes on both sides of the fish, without going right through to the bone.
Mix the garlic and ginger with enough soy sauce to make a wet paste. Rub this
over the fish, working it into the slashes and the belly cavity. Tuck a bay
leaf into a few of the slashes. Season the fish with salt and pepper.
sunflower oil in a large, non-stick frying pan over a medium heat. Add the fish
and fry for 5 – 6 minutes each side, until cooked through to the bone, turning
the heat up towards the end to help crisp the skin.
Serve the fried
fish straight away with the pineapple salsa, some plain boiled rice and steamed
oven-cook your fish, preheat the oven to 190°C/Gas5. Slash the fish, rub in the
aromatic flavouring paste and season, as above. Place in an oiled baking dish
and trickle over a little more oil. Bake for 20 – 25 minutes or until the fish
is cooked through.