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.

Pineapple, jelly and custard 2

The Red Cross Tried and True Cookery Book, NSW 1983

Pineapple Sponge (Recipe contributed by Beryl Kreckler, Toongabbie Branch)

1 can pineapple pieces; 2 passionfruit; 2 eggs; 1 pineapple jelly; 1 pint (2 cups) milk; 2 tblsp custard powder; vanilla; 2 tblsp sugar

Drain pineapple pieces and make juice up to 1 ½ cups with water. Make jelly with heated juice and allow to cool. Put pineapple pieces in base of a serving dish. Pour passionfruit over pineapple pieces (2 or 3 according to size).

Separate the eggs, make a custard using egg yolks, milk, custard powder, sugar and vanilla and pour it over the pineapple pieces and passionfruit. Beat egg whites until stiff. Fold into cooled jelly and pour over custard and fruit. (If you are reluctant to use raw egg white, you could just pour the jelly over the custard).

Refrigerate and serve with cream or ice cream.

Very sweet, a custard lover would enjoy this dish! 

It would look more glamorous made in the small individual bowls 

rather than served from the large one! Anne

Pineapple and custard 1

Foster Clark’s Cookery Book, Progress in the Kitchen, A Collection of Well- tried and Delicious Modern Recipes, c1934 Sydney

“Progress in the Kitchen

THE hand of progress is nowhere more apparent than in

the kitchen. The manufactured food products have

eliminated many of the laborious and expensive cooking

processes which were formerly an indispensable part of

the housewife's labours. The use of custard powder as a

substitute for eggs has now become more or less an every day

matter in the household, but the culinary possibilities of a

custard powder which can be absolutely relied upon for its

purity, strength and flavour, are far from being generally

realised.” The authors

Pineapple Custard

1 medium sized pineapple; 4 oz sugar; 1 pint Foster Clark’s Custard; Curacao; cream

Peel and slice the pineapple and arrange in a shallow dish. Sprinkle thickly with sugar and leave overnight on ice. 

Next day mix a little Curacao with the syrup which will have formed, and cover the pineapple with custard, made according to directions, and also flavoured with Curacao. The custard should be cold, and whisked until creamy before it is poured over the pineapple.

Whipped cream can be piled on top of the custard if desired, but it is quite a delicious dish without this.

Fruit Trifle

5 sponge cakes (I used some leftover pieces of cake); tinned or fresh fruit – apricot, pineapple, peaches or pears; 1 pint (2 cups) Foster Clark’s Custard (or any custard)

Split the sponge cakes and arrange in a dish with alternate layers of fruit, leaving a layer of fruit for the top.

Soak the sponge cakes thoroughly with fruit juice flavoured with sherry or maraschino.

Make the custard according to directions, and when nearly cold pour over the fruit.

Pineapple syrup

Highly recommended, this syrup is easy to make and just delicious with soda, Anne

Juice It Up! Pat Gentry with Lynne Devereux 1998 California USA

Herbal Fruit Syrups: Pineapple Rosemary

Makes 1 ½ cups

½ cup syrup; ½ cup water; zest of 1 lemon; 1/3 cup pineapple juice; 1 tblspn lemon juice; 2 or 3 sprigs rosemary

In a saucepan, combine sugar, water and zest. Bring to a boil and cook for 2 to 3 minutes. Remove from heat and stir in juice. Allow to cool slightly, then stir in herbs. Let sit for 2 hours. Strain and chill.

Recipe may be doubled or tripled and kept refrigerated.

Pineapple and maple syrup ice cream

The American Woman’s Cook Book, edited and revised by Ruth Berolzheimer, Director Culinary Arts Institute Chicago 1946

Fresh Fruit Ice Cream: Maple-Fruit Ice Cream

1 cup maple syrup; 2 cups cream; ½ cup candied cherries; 1 cup crushed pineapple, fresh or canned

Combine all ingredients and freeze. 

I used my new wizz bang ice cream maker with a built in compressor, so easy! Anne