Pina Colada Shake

Changing Habits, Changing Lives Cookbook: Over 200 Australian recipes for better health, Cyndi O’Meara 2002 Qld

“Pineapples do wonderful things for the whole digestive system, including preventing constipation. They also enhance the immune system and promote healing. Coconuts contain essential fatty acids and mellow the acidity of the pineapple, while bananas are great for the production of hormones” Cyndi O’Meara

Pina Colada Shake

1 pineapple, juiced; 250ml coconut milk; 2 bananas; ice (optional)

Combine all ingredients and blend until smooth

Strawberry Jam, made with pineapple? And rhubarb?

From http://unusualcoleslaw.blogspot.com/

Mock Strawberry Jam

6lb cherry rhubarb, 6lb sugar, 1 large tin pineapple or fresh pineapple if preferred. Cut rhubarb in very small pieces, sprinkle with half of the sugar and leave overnight. Shred pineapple, sprinkle with 1 tablespn. sugar, also leave overnight. Next day bring rhubarb to the boil (add no water), add rest of sugar and pineapple. Boil until it sets -- about 1 hr.

Source: The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.80

Pineapple Party Punch

Adapted from Party Prescriptions, compiled for your pleasure: All proceeds 1st Red Hill Scout Group Building Fund, Canberra 1963 

Fruit Punch

1 1/2 cups water; 1 1/2 cups sugar; 2 cups cold strained tea; 1 cup pineapple juice; 1 cup orange juice; 6 whole cloves; juice of 3 lemons

To serve: Boil sugar and water for 10 minutes. Cool and add other ingredients. Allow to stand for one hour. Dip the rims of glasses in a little orange or lemon juice, then in crystal sugar to give frosted appearance. Serve punch in glasses with chipped ice,

Gluten free pineapple and polenta cake

 https://www.goodfood.com.au/recipes/glutenfree-pineapple-and-polenta-cake-20190913-h1hztv

An amazing cake, especially decorated with these beautiful dried pineapple flowers 

my friend Pauline brought back from China, Anne

Pineapple for President

Salad for President, Julia Sherman 2016 New York

Spicy Scallop Crudo with Pineapple

2 tblsp finely diced fresh pineapple; ¼ cup (60ml) fresh Meyer lemon or regular lemon juice; ¼ cup (60ml) fresh lime juice; 1 tblsp fresh tangerine juice; 1 tblsp minced seeded serrano chili; 1 tsp honey, if needed; 8 to 10 diver scallops; high-quality extra-virgin olive oil; 1 green onion, thinly sliced at an angle; ½ tsp torn fresh cilantro leaves (optional); flaky sea salt or pink Himalayan salt for colour

1.   Combine the pineapple, citrus juice, and chili in a small dish; taste and add honey if needed, ¼ tsp at a time, stirring to dissolve and tasting until you like the level of sweetness

2.   Gently rinse the scallops, submerging them in cold water and draining to remove all sand. Repeat once or twice (no one likes a sandy scallop). Pat dry

3.   Using a sharp fish knife, slice the scallops into rounds as thinly as possible, about ¼ inch (6mm) thick, arranging them in a shallow serving bowl, over-lapping at the edges in a, um, “scalloped” pattern

4.   Spoon the pineapple and citrus mixture over the scallops and drizzle them with oil. Scatter the green onion and cilantro , if using, on top and season with salt. Serve immediately with chopsticks.   

Pineapple coconut salad

Unforgettable: a coconut cookbook, including Fiji dishes, Three Loose Coconuts 2004

“He who plants a coconut tree plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children” South Seas proverb

Fruity coconut salad   “Light and refreshing”

2 cups freshly grated coconut; 2 cups grated carrot; 1 chopped spring onion; 1 medium, ripe, diced pawpaw; 1 seeded, diced cucumber; ½ diced pineapple; 1 large, diced tomato; 2 medium, diced mangoes; 1 peeled, seeded, diced orange; fresh, chopped mint leaves; 1 tsp fresh lemon juice; 1 tsp oil

Method:

1. Combine first 10 ingredients in a large bowl

2. Sprinkle with a mix of the lemon juice and oil

3. Garnish with orange and fresh coconut

NB: A good nut oil is delicious

Pineapple Rice Salad

Coles Recipes

Pineapple Rice Salad

Serves 6

1 cup (200g) basmati rice; 2 cups shredded wombok; ¼ large fresh pineapple, peeled, cored, thinly sliced; 250g cherry tomatoes, halved; 1 spring onion, thinly sliced; ½ cup coriander leaves; ¼ cup chopped mint leaves; 2 tblsp lime juice; 1 ½ tblsp fish sauce; 1 tblsp brown sugar; 1/3 cup (50g) Flavour Escapes Thai Sweet Chili Cashews; ¼ cup flaked coconut or coconut chips, toasted; mint sprigs, extra, to serve

1. Cook the rice following packets directions. Transfer to a large bowl and set aside to cool.

2. Add the wombok, pineapple, tomato, spring onion, coriander and mint to the bowl. Whisk the lime juice, fish sauce and sugar in a jug until well combined. Add half the dressing to rice mixture. Gently toss until well combined.

3. Place the rice mixture on a serving platter. Sprinkle with cashews and coconut. Serve with extra mint sprigs and remaining dressing.