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.