Pinapalia - beginning and ending with cocktails!

The Whale Watcher, made here by Faith on the Alaskan Dream ship the Baranof - pineapple juice, Bacardi Rum, Blue Curacao and a cherry!

This is a collection of pineapple marvels, many of which were shared with us by family and friends.

My cousin Jenny enjoyed a pineapple gelato on a Mediterranean cruise!

Catherine T spotted this pineapple cart in Porto, Portugal!

Lyndall enjoyed this delicious juice in Hawaii!

Catherine K spotted these fabulous shoes in Tokyo! I hope she bought herself a pair!

Many thanks to Phyl and Greg for these magnificent earrings!!! Modelled by Ella!

Ann's knifty bottle opener!

Roadside pineapples !

Beautiful mural at the Haymarket, Sydney!

Delicious Chili and Pineapple Sauce from the Dungog markets. Thanks Sue! 

Jelly from Iran!

Pineapple and Cinnamon Mood Tea! 

Tasty Pineapple and Mountain Pepper Sauce. Thanks Ella!

The Mary Pickford cocktail

60ml white rum; 40ml pineapple juice; 1 teaspoon Maraschino liqueur; 2 teaspoons grenadine; cherry for garnish

Place the rum, pineapple juice, Maraschino liqueur and grenadine in a cocktail shaker. Add 2 handfuls of ice and shake until cold.

Strain the drink into a cocktail glass. Garnish with a cherry if desired.

Pineapple Honey Ferment

                         A delicious refreshing drink created with pineapple, honey and soda!              

With a little bit of added sparkle!

Into a jar - combine equal amounts grated pineapple and honey. 

Fill the space with a small plastic bag of water. 

Seal the jar and leave for 2 weeks.

Open the jar, remove and discard the bag, and refrigerate.

Add a teaspoon of pineapple honey ferment to soda or use as a dessert topping, Anne.

                                                         

Charred pineapple!!

Oh this was delicious. 

So many people sent us the online video of this little treat that we had to have a go and I highly recommend it - you can work out the process from these photos of Masterchef Rob at work! Anne

Baste with melted butter, cinnamon and brown sugar mix 

- some people add rum . . . but we were having a late breakfast . . .

One-cup Fruit Salad

Chotsie Blank & Ann Seymour’s 1982 “California Artists Cook Book” (contributed by Arthur Nelson)

Serves 6 to 8

1 chilled cup each: white seedless grapes (peeled if desired); pineapple chunks (fresh or canned; if canned, drain); mandarin-orange sections (fresh or canned; if canned, drained); miniature marshmallows; shredded coconut (preferably fresh); sour cream

Toss all ingredients lightly together in a salad bowl and serve at once.