Pineapple lip (body and foot) scrub

https://thepineappleeverything.com/blogs/pineapple-news/3-ingredient-%F0%9F%8D%8D-lip-scrub

 3 Ingredient 🍍Lip Scrub!

“It's always nice to make your own all-natural beauty products. From scrubs to sprays to crazy hair treatments {egg yolks and avocados?!}, We're all about it. With the weather still chilly, We've been on a sugar scrub kick and have been attempting to make one from as many summer fruits as we can find. Anything that will help in the winter but make it feel like summer. So of course, as lovers of all things pineapple, we have a little DIY pineapple scrub that’s easy to make and so good, you’ll want to eat it {which, by the way isn’t recommended, but totally possible if you’re really into sugar!}” authors of the pineapple everything website

Let's get down to business! Here’s what you’ll need:

1 1/2 cup cane sugar

•½ cup coconut oil

•¼ – ½ pineapple (1/2 cup puree)

Take your pineapple and puree it in a blender for about 40 seconds, pushing down the extra chunks as needed. Blend coconut oil, which you can also melt if it’s easier to process. Add the pineapple coconut mixture in a bowl and add 1 1/2 cups cane sugar to your mix. If your desired scrub consistency is thicker, add more sugar as needed.

And voila! You’ve got yourself a delicious pineapple scrub! Store your scrub in the fridge to keep it fresh for the next few weeks to make sure it lasts longer!

Papaya Pineapple Marmalade

https://www.sidechef.com/recipes/2355/papaya_pineapple_marmalade/

Papaya Pineapple Marmalade

Ingredients:

1 Lemon; 2 cups Fresh Papaya, diced; 2 cups Pineapples, diced; 3 cups Granulated Sugar; 1/3 cup Lemon Juice, about 3 lemons; 1 Tbsp Honey; 1 Tbsp Fresh Ginger, grated; 1 pinch Salt

Directions:

Step 1  Using a paring knife, cut off some of the rinds off the Lemon (1) and slice them thinly (chiffonade) to create a tablespoon of lemon zest.

Step 2  Place a wide pan on a medium flame and add the Fresh Papaya (2 cup), Pineapple (2 cup), Granulated Sugar (3 cup), lemon zest, Lemon Juice (1/3 cup), Honey (1 tablespoon), Fresh Ginger (1 tablespoon), and Salt (1 pinch) and bring to a boil.

Step 3  Reduce the heat to a simmer, the pan uncovered, for about 30 minutes. The goal is to make everything tender, to the point where it starts to break apart.

Step 4  Pour into a sterilized glass jar, store and enjoy.

Most delicious marmalade I've ever made !! Anne

Fruit punch with pineapple, raspberries and carrot

Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food, Jessica Seinfeld, illustrations by Steve Vance 2007 New York

Serves 4

2 cups raspberry puree; 1 cup pineapple puree; ½ cup carrot puree; 2 cups cold water; ¼ cup sugar; ice, for serving

Combine raspberry, pineapple and carrot purees, water, and sugar in a bender or food processor, and process until smooth. Serve over ice.

I didn't add the sugar, it was delicious already, Anne.

Kiss me quick cocktail (with pineapple)

http://www.hollyscheatday.com/kiss-quick-cocktail/

Kiss Me Quick Cocktail

Yields 2

8 Ounces of Fresh Raspberry Sauce; 4 Ounces of Vanilla Cake Vodka; 8 Ounces of Pineapple Juice

Place 4 ounces of the raspberry sauce in each glass, then 2 ounces of the vodka in each glass, then 4 ounces of the pineapple juice in each glass, mix them up and enjoy!

RASPBERRY SAUCE

1 Cup of Granulated Sugar; 2 Cups of Water; 12 Ounces of Fresh Raspberries.

In a medium saucepan, place the water and granulated sugar in it and on medium-high heat mix together until the sugar dissolves.

Now add the raspberries and bring to a boil, then lower the heat and let simmer for 25 minutes.

Remove your saucepan from the heat and strain the raspberry/sugar mixture over a bowl, throw away the fruit from the strainer then place the syrup back into your saucepan.

Simmer the raspberry sauce for 15 more minutes, then strain again, let cool and place into your drink.

Hawaiian patties

http://unusualcoleslaw.blogspot.com/

Thanks for the inspiration Unusual Coleslaw, Anne

Hawaiian Patties

1 lb. minced pork fillets; 1/2 lb. minced veal; 12 thin pineapple slices; 3 level tablespoons apricot jam;1 egg; Pinch nutmeg; Salt and pepper; 6 bacon rashers

Method: Mix together the minced meats, 2 tablespoons of the jam, beaten egg, and seasonings. Using a little flour, shape into patties same size as pineapple slices, place one between each two pineapple slices, wrap in a bacon rasher, and secure with a cocktail stick. Brush over with remaining jam. Place patties on greased baking dish; bake in moderate oven 45 minutes.

Source: Delicious Pork Recipes. Presented by the Australian Pig Society (S.A. Branch) & United Farmers & Graziers of S.A. (Adelaide: c1968-70), n.p.

Rabbit with Sweet & Sour Sauce

http://unusualcoleslaw.blogspot.com/

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.17.

Rabbit with Sweet & Sour Sauce

1&1/2 lbs rabbit pieces (without bone), 1 tbspn lard or butter, 1/4 cup water, 1/4 cup brown sugar, 2 tbspns cornflour, 1/4 cup vinegar, 1 cup pineapple juice, 3/4 cup sliced green pepper, 1/2 cup chopped celery, 1/4 cup chopped spring onion, 1 small can pineapple pieces, freshly cooked rice, 1 dspn soy sauce.

Method: Cut rabbit flesh into pieces about 2" long & 1/2" wide. Brown them lightly in hot lard or butter, stirring well. Add the water, cover & simmer until rabbit is tender. Stir occasionally, as there is very little liquid. Combine brown sugar, cornflour, vinegar, pineapple juice & Soy sauce in a bowl, & stir until smooth. Place into a saucepan & stir over a medium heat, until the mixture boils & thickens. Pour over the rabbit pieces. Cover & simmer for about 5-6 mins, then add pineapple pieces, onion, green pepper & celery, & cook for a further 5-6 mins. The vegetables should remain crisp. Serve at once with freshly cooked rice & a little extra Soy sauce if desired.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.17.

Pineapples of the United Nations

United Nations Women’s Guild Cookbook 1992 New York

Pineapple Chutney - West Bengal, India - Sauces, chutneys, preserves

1 X 440g (1lb 4oz) can pineapple chunks, sliced thin; 1 raw sweet potato, medium, peeled and thinly sliced; 1/3 cup raisins; ¼ cup fresh lemon juice; 1/3 cup sugar; ¼ tsp mustard seeds; ¼ tsp turmeric powder; 1 tsp salt; 1 tblspn oil; ½ cup water and ½ cup pineapple juice from the can; 2 tsp cornstarch diluted with little water

Heat oil in a saucepan. Put in mustard seeds and when they sizzle and pop, add sweet potatoes and turmeric, frying them for 2 to 3 minutes. Add water and simmer om medium heat until the potatoes are tender.

Crush them a little, add the pineapple pieces, pineapple juice, sugar, raisins, salt and lemon juice. Cook for about 10 minutes uncovered.

Thicken the juice with cornstarch and simmer another 2 to 3 minutes.

The chutney is ready, take off from the heat. Serve cold.

Pineapple and Apple Chutney – Thailand - Sauces, chutneys, preserves

2 cups fresh pineapple, finely diced; 2 apples, pared and cored and cut into pieces; ½ tsp ground ginger; ½ tsp ground cinnamon; 2 cloves garlic, shredded; 2 tblsp preserved ginger, shredded; ½ cup raisins; 1 ½ cups sugar; 1 tsp chili powder; ½ cup white vinegar; 1 ½ tsp salt

Put vinegar, sugar, salt and spices into a deep enamel pot and bring to the boil. Add the pineapple, apple and raisins. Boil slowly, stirring often to prevent burning, until apple is broken up and the chutney a thick consistency (the pineapple will remain in pieces). Cool and keep in bottles. This chutney will keep for months.

Fala Salaki – Samoa – Dessert

8-10 X 12oz cans of crushed pineapple; 1 can coconut cream; 1 tsp vanilla essence or to taste; 6-8 ripe bananas, sliced; 6-8 kiwi fruit, sliced; 1 or 2 ripe papaya, sliced

Empty the cans of pineapple into a large bowl and add the sliced fruit and 6 ozs of the coconut cream and the vanilla.

Mix well and taste. If it is not sweet enough add a little sugar, the superfine type is best as it dissolves quickly.

Yield: 15 to 20 servings.

I scaled down this recipe and used chopped fresh pineapple instead of canned, and coconut milk instead of coconut cream – still a delicious combination of flavours, Anne

Sweet and Sour Carrots – Vegetables and vegetarian dishes

Serves 4 – 6

1 lb carrots, sliced diagonally; 1 medium green pepper, cut into bite-sized pieces; 1 (8oz) can pineapple chunks (in own juice); 1/3 cup sugar; 1 tblsp cornstarch; ½ tsp salt; 2 tblspn cider vinegar; 2 tsp low-sodium soy sauce

Cook carrots in boiling water until just tender. Add green pepper and cook 3 minutes – drain. Measure pineapple juice and make up to 1/3 cup with water if necessary. Reserve pineapple chunks.

Combine sugar, cornstarch and salt and stir in pineapple liquid, soy sauce and vinegar until smooth – cook over medium heat, bringing to a boil stirring constantly. Simmer for 2 minutes until thickened. Pour over carrots an pepper and stir in pineapple chunks. Serve hot or cold.