Saturday, 25 August 2018

Pineapple with Black Grapes

Cooking with Yogurt, Beth Cockburn-Smith, 1980 United Kingdom

“Yogurt is a wonder food: high in vitamins, protein and calcium, low in calories. It is a versatile and invaluable food, easily digested by young and old, marvellous on its own or as a basic ingredient in countless recipes. Unless preaching to the converted, it is difficult to exaggerate the good qualities of yogurt – and what’s more it Tastes good too.” Beth Cockburn-Smith
Pineapple with Black Grapes
Serves 4
1 pineapple, peeled and cubed; 275g black grapes, halved and pips removed; 100g castor sugar; 3 tblsp Kirsch; 300ml yogurt
Combine all the ingredients and pile into a beautiful glass bowl to chill until serving time.

Monday, 20 August 2018

Pineapple and choko (chayote) jam

HBs Guide to ... Fruit Preserving - Jams, Jellies too! The Australian Home Beautiful Centre Section, December 1959 by Jean Bowring

“Any woman who makes her own preserves, jams and jellies, knows the convenience – and the economy! – of always having a good stock on hand to give variety to her meals.” Jean Bowring.

Jams: Choko and Pineapple

Ingredients: 8 chokoes; 1 small pineapple (grated); juice of 3 lemons; 1.5kg sugar; and extra cup of sugar for the syrup


Peel the chokoes and remove the centre seed. Cut the flesh as you would for melon jam. Peel and grate the pineapple and squeeze the juice from the lemons.

Combine the chokoes, grated pineapple and the lemon juice, place in a saucepan and cover with a layer of the sugar. Place the lemon skins and the pineapple skins and cores in a saucepan, add 1 cup of water and 1 cup pf sugar and bring to the boil. Simmer until the flavor has been extracted. Strain and pour over the fruit.

Allow to stand until the following day. Now bring to the boil and cook until tender. This will take about ½ hour. Warm the remainder of the sugar, add to the fruit and boil until the mixture gives the “jell” test when a little is cooled on a cold saucer. Bottle and seal.

Sunday, 12 August 2018

Tasty pineapple from places starting with T

Cooking School Thai: Bring the flavours of Thailand to life in your own kitchen 2010, edited by Fiona Biggs (Love Food) Bath UK

Thailand - Chicken and Peanut Curry
Serves 4

1 tbsp vegetable oil or groundnut oil; 2 red onions, sliced; 2 tbsp Penang curry paste; 400ml / 14 fl oz coconut milk; 150ml / 5 fl oz chicken stock; 4 kaffir lime leaves, roughly torn; 1 lemon grass stem, finely chopped; 6 skinless, boneless chicken thighs, chopped; 1 tbsp Thai fish sauce; 2 tbsp Thai soy sauce; 1 tsp palm sugar or soft light brown sugar; 50g / 1 ¾ oz unsalted roasted peanuts, chopped, plus extra to serve; 175g / 6 oz fresh pineapple, coarsely chopped; 15 cm / 6 inch piece cucumber, peeled, deseeded and thickly sliced, plus extra to serve

1 Heat a wok over a medium-high heat, then add the oil. Add the onions and stir-fry for 1 minute. Add the curry paste and stir-fry for 1-2 minutes.

2 Pour in the coconut milk and stock. Add the lime leaves and lemon grass and simmer for 1 minute. Add the chicken and gradually bring to the boil. Simmer for 8-10 minutes until the chicken is tender.

3 Stir in the fish sauce, soy sauce and sugar and simmer for 1-2 minutes. Stir in the peanuts, pineapple and cucumber and cook for 30 seconds. Serve immediately with peanuts and cucumber on top.

The Cuisine of the South Pacific, Gwen Skinner, photography by Michael Willison, 1983 New Zealand

“The South Pacific conjures up visions of a paradise of waving coconut palms, coral reefs, white sands, and a tropical climate. It has all of those things, but it also has a wide geographical and cultural diversity and not the least of its splendours is its food.”
Tahiti and the Society Islands – Tropical Bean, Vegetable and Pineapple Salad
2 cups canned kidney beans (or mixed three-beans); ¼ cup green pepper, finely chopped; ½ cup young long beans, cooked; ½ cup butter beans, cooked (I substituted with baby corn and baby carrots, briefly steamed); ½ cup celery, diced; 1 cup pineapple, diced (fresh or canned); 1 large tomato; ¼ cup French dressing; salt and pepper
Drain canned beans and wash. Make sure cooked beans are cold. Section and remove the seeds from tomato then cut into fine strips.
Mix all ingredients together, season to taste.

Tonga – Pineapple Coconut Pie
Make a baked pie crust.
Filling: 2 cups milk; ½ cup flour; 1 cup sugar; ¼ tsp salt; 3 egg yolks, beaten; 1 tblsp butter; 1 cup coconut, grated; 1 ½ cups fresh pineapple, grated; 2 tblsp lemon juice
Mix a portion of the milk with the flour to a smooth paste. Heat remaining milk in a double saucepan, add paste gradually and stir until thick and smooth. Add sugar and salt. Pour into beaten egg yolks, return all to the double boiler and cook a further 3 minutes. Add remaining ingredients. Pour into a pie shell.
When cool, top with meringue.
Meringue topping: 3 egg whites; 4 tblsp sugar; ½ tsp vanilla (optional)
Beat egg whites until frothy. Add sugar gradually and continue beating until stiff. Add vanilla essence.
Bake pie at 180C for about 10 minutes.

Tanzania - Pineapple Salad
Ingredients:  3 large pineapples; 1/3 cup cashew nuts; ½ cup slivers coconut; 1 cup cream; 4 tblspn honey; 1 ¼ oz white rum
1 Cut pineapples into bite-sized cubes.
2 In a pan fry the nuts and coconut until golden brown.
3 In a separate bowl combine the rum, cream and honey. Then toss in the pineapple cubes.
4 Mix the cashew nut mixture into the bowl.
5 Let chill for 30 minutes in the refrigerator.

Trinidad - Pineapple Chow by Melissa Silverson


1 cup ripe pineapple (or mango) ; 1 tablespoon cilantro (or chadon beni if available), chopped ; ¼ teaspoons garlic, chopped ; 2 red chilies (or 1/3 habanero), chopped  ; 1 salt, to taste ; ½ tablespoons calypso hot sauce (for extra heat, optional)


1 Cube pineapple, chop hot peppers, garlic, & cilantro.

2 Add pineapple, hot peppers, garlic, salt, cilantro, & calypso hot sauce to bowl... Blend well.

3 Allow to sit for an hour for flavors to blend. Serve cool. 

Tuesday, 7 August 2018

Pineapple for breakfast or dessert

Thanks for this link Robyn, it was delicious!

Pineapple with honeyed yoghurt and granola
Serves 4 
“This is the tropical dessert of champions!”
Ingredients: 150 g fat-free Greek yogurt; 1 Tbsp honey; 2 tsp canola oil; 4 x 1.5cm-thick slices fresh pineapple; ½ cup crunchy oat clusters cereal
Light firewood or charcoal and let fire burn down to medium-hot embers or coals. Top with a grill rack.
Whisk yoghurt and honey in a small bowl. Set aside.
Heat the oil in a large cast-iron frying pan over fire. Add the pineapple and cook for 8 minutes, turning once, or until lightly charred.
To serve, spoon the yoghurt mixture over the pineapple. Top with the Crunchola clusters and serve.

Thursday, 2 August 2018

Pineapple and Pistachio Dip

Thanks for this link Cassie, it was delicious as a sweet dip and I think it would also make a great cake topping or filling mmmmm. I couldn't buy the Jello pistachio pudding in Australia and postage was too much . . . so I just had to wait til I visited a Walmart in Honolulu (that was tough)!! Anne

Pistachio Pineapple Dip

“If you love dessert dips, this Pistachio Pineapple Dip is for you! It's a deliciously sweet, creamy dip made with just 5 ingredients. Perfect for dipping cookies, fruit, or whatever your heart desires!” Cathy Trochelman

1 (8 oz.) package cream cheese, softened; 1 c. crushed pineapple with juice; ½ c. vanilla yogurt (Greek or regular); 1 (3 oz.) package pistachio pudding; ¼ c. toasted coconut, plus more to sprinkle on top

1.Combine cream cheese, crushed pineapple with juice, yogurt, and pistachio pudding mix in medium mixing bowl and blend on high speed until smooth and creamy (or I just thoroughly stirred mine together)
2.If dip is too thick, add more pineapple juice to desired consistency.
3.Stir in ¼ c. toasted coconut.
4.Spoon into serving bowl; top with additional toasted coconut.
5.Serve with fruit, crackers, or cookies.