Pineapple and orange ambrosia

Adapted from https://www.southernliving.com/recipes/best-ambrosia-ever

Ingredients

1 cup plain whole-milk Greek yogurt; 2 tablespoons honey, plus more for drizzling; 1 teaspoon vanilla essence; ¼ teaspoon  salt; 1 medium oranges; 1/2 fresh medium pineapple, peeled and cored; ½ cup shredded coconut

Directions

Whisk together Greek yogurt, honey, 1 tablespoon water, vanilla essence, and salt in a medium bowl until smooth.

Cut peel and pith from orange; cut orange into slices, then quaters. Cut pineapple lengthwise into 1cm thick planks; cut planks into 3cm pieces.

To assemble, spread yogurt mixture in a thick layer on a large platter. Arrange fruit over yogurt; drizzle with additional honey. Sprinkle with shredded coconut and serve.

Seasons Greetings!

SEASONS GREETINGS

 

Dragon-skin pears

Adapted from Amy Magill's contribution in Chotsie Blank & Ann Seymour’s 1982 “California Artists Cook Book”

Serves 4 to 8

Approx 3 cups assorted fresh, canned or candied fruit ie pineapple, papaya, mandarin, lychees, kumquats, candied ginger cut in 1.5cm chunks or cubes; 2 cups freshly squeezed orange juice; 1 cup sugar; 2 tblspn Grand Marnier or other fruit liqueur (optional); ¼ tsp five-spice powder (optional); 4 barely ripe pears, with attractive skin markings; ½ cup brandy, heated

Spear the fruit chunks or cubes onto 24 toothpicks, alternating colours and flavours and making them look as attractive as possible. Set aside.

Stir the orange juice and sugar in a saucepan over medium heat until the sugar has dissolved, boil 2 minutes, and reduce the heat to very low. Stir in the optional liqueur and five-spice powder and any syrups from canned fruits you have used.

Cut the pears in half and core them. Slide them into the simmering syrup, raise the heat slightly, and poach 3 to 10 minutes. The time will depend on the ripeness of the pears. They should be poached til tender but not mushy. Transfer the pears, skin up, to a warm platter, stick 3 of the toothpicks in each half.

Ignite the heated brandy and pour over the pears. The effect should be a cluster of flaming jewels.

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.

Haitian Blan Manje

Adapted from https://my.whisk.com/recipes/107de6e030fe58d41e487e8e38d64936f36

Ingredients:

5 servings

1 can evaporated milk; 1 can condensed milk; 1 can coconut milk; 1 can fruit cocktail; vanilla extract; coconut extract; 2 packs gelatin; ¼ cup water hot; pinch salt

+ extra fruit for serving, Anne

Instructions:

Mix the can of evaporated milk, condensed milk and coconut milk together.

Add the can of fruit cocktail

Add vanilla and coconut extract and a pinch of salt

Now make the gelatin mixture: mix 2 packs of gelatin with a 1/4 cup of hot water–not boiling

Mix well, then add gelatin mixture to the milk mixture all the while mixing.

Refrigerate for at least 4 hours before enjoying

Grilled pineapple with lychee and ginger salad

“The CSIRO Total Wellbeing Diet: Complete Recipe Collection” CSIRO, Australia, intro. By Dr. Manny Noakes 2015

½ ripe pineapple, peeled; ¼ cup (60ml) white rum; vegetable oil spray; 16 fresh lychees, peeled, seeded and quartered; 1 X 1.5cm piece ginger, or to taste, peeled and cut into very fine strips; small handful mint leaves

Cut the pineapple in half lengthways, then cut out the hard core. Cut each half into slices about 5mm thick. (I cut mine into smaller pieces) Place in a shallow dish, pour over the rum, then cover and leave to stand for 1 hour. Drain well, reserving any liquid.

Heat a chargrill plate or large heavy-based frying pan over medium heat. Once hot spray with vegetable spray. Working in batches, cook the pineapple slices for 2-3 minutes on each side until golden

Meanwhile, combine the lychees, ginger and the reserved soaking liquid in a bowl and toss to combine well.

Divide the pineapple slices among plates, scatter over the lychee mixture and the mint leaves, drizzle with juices and serve.

Refreshing pineapple

Nothing is as refreshing as a homemade fruit salad, thanks for this photo Emily W!

And thanks for this lovely recipe Robyn N.

https://www.lovemysalad.com/recipes/cucumberpineapple-juice-splash-coconut-milk

Cucumber/pineapple juice with a splash of coconut milk

Ingredients:

2 cucumbers; 300 g pineapple; 2 celery sticks; 2 cm ginger, peeled; 1 green apple; 100 ml coconut milk

Preparation:

Use the juicer to squeeze the cucumbers, pineapple, celery sticks, ginger and green apple.

Pour into glasses. Then add a splash of coconut milk to each glass and stir.

Who could say no to pineapple flavoured ice cream?

A delicious Sunset Cooler at sensational Roy's on the water at Seattle          

- pineapple, orange, strawberry and coconut mmmmm 

   

So many choices!

Cucumber and pineapple smoothie

https://www.taste.com.au/recipes/pineapple-apricot-lime-punch/1e894a21-6eb0-49c6-9a71-bd36d576ce34

Pineapple, apricot and lime punch

2 cups pineapple juice; 1 1/2 cups apricot juice; 1 cup ginger beer; 1 cup soda water; 1/4 cup lime juice; crushed ice, to serve; 2 limes, thinly sliced

Place the pineapple juice, apricot juice, ginger beer, soda water and lime juice in a large mixing jug and stir to combine. Pour into a serving jug and add the ice and lime slices. Serve immediately.

Fruit salad with orange flower syrup and mint

“From season to season: a year in recipes” by Sophie Dahl London 2011

1 kiwi, peeled and chopped; ½ a small pineapple, chopped into bite sized pieces; 1 ripe mango, chopped; the seeds of 1 pomegranate; ½ a papaya/pawpaw, deseeded and chopped; a handful of fresh mint

For the syrup: 2 tblspns water; 1 tblspn agave syrup or honey; 1 tsp orange flower water

First make the syrup in a small pan on a low to medium heat. Add the water, agave or honey and orange flower water and simmer, reducing for a few minutes until you have a syrup.

Leave to the side and cool. Put the chopped fruit on a bowl deserving of it. Chop the mint and add it to the mix, lastly pouring the cool syrup on top. 

Orange-cup (and pineapple) dessert

Creative Cooking for Two, edited by Jane Solmson 1988 (from the Creative Cooking Series)

                                                                                               Orange-cup Dessert

“A very pretty and refreshing dessert” the author

2 oranges with unblemished skin; fruit such as pineapple, orange sections, grapefruit sections, bananas, maraschino cherries, walnuts (I used pistachios)

Cut slice from top of each orange so insides can be scooped out.

Combine any of the above fruits, or others of your choice; spoon into orange shells. Refrigerate until serving time.

The same thing can be done with grapefruit or split bananas. If desired, a small amount of your favourite liqueur can be added to the fruit.

2 simple pineapple desserts

Nature’s Way: vegetarian cookery in a nutshell, Kay Nelson, Grace Kane and Andrea Brinsmead (illustrator) 1978 Sydney

Fruits: Fruits with Coconut

Serves 6

2 oranges, chopped; 2 large bananas, sliced; 240g/1 cup pineapple wedges; 40g/ ½ cup coconut; mint leaves (optional)

Combine first 4 ingredients and mix lightly

Garnish with mint leaves

Fruits: Granny’s Apple Delight

Serves 1

1 Granny Smith apple, diced; 18g/3 tsp crushed pineapple; 1 1/2g/ 1 tsp coconut; 2-3 dates, minced

Combine all ingredients

Chill 30 minutes before serving

Such typical 1970s desserts or breakfasts! So, I decided to photograph them in the one and only pot that I ever threw on a wheel!!!  And that was in 1978! Anne

Gooey pineapple

Gooey Desserts: The Joy of Decadence, Elaine Corn, 1994 California

Five Minutes and Counting

Makes 6 servings

1 cup whatever fruit you have on hand – strawberries, peaches, or pineapple; 3 cups low-fat sour cream; 1 tblsp pure vanilla extract; 2 teaspoons cinnamon; brown sugar, about ¾ cup

Line 6 ramekins or a baking dish with the fruit. Mix sour cream with vanilla and cinnamon. Spoon over fruit. Sprinkle with brown sugar. Chill until serving, then run under broiler until sugar is mostly melted. Serve immediately.

Tropical Tapioca

1X 3 ½ oz can coconut milk, well shake; 2 ½ cups whole milk, approx.; 3 tblspn quick-cooking tapioca; 1/3 cup sugar; 1 egg, lightly beaten; extras: sliced strawberries, drained; pineapple bits; banana slices; shredded coconut; raisins

Pour coconut milk into a jug. Add whole milk to make 3 cups.

Pour milk into a saucepan and add tapioca, sugar, and egg. Stir gently just to combine, then let sit 5 minutes.

Over medium heat, bring tapioca mixture to a full boil, stirring constantly with a rubber or wooden spatula.

At the boil, remove from heat. Fold in fruit of choice. Pour into ramekins, dessert bowls or lidded containers. Cool 20 minutes. 

Stir tapioca well in each container, then chill. Tapioca will thicken as it cools. Makes 4 or 5 servings.

“Adding pineapple and shredded coconut can make Piña Colada Tapioca. “

Pineapple and Kirsch Fruit Salad

 Another old favourite from:
The Best of Mrs Beeton’s Easy Entertaining, updated in 2007 London
(Thanks for the recipe Amanda!)

Desserts: Pineapple and Kirsch Salad

2 small pineapples; 100g / 4 oz black grapes; 1 banana; 1 pear; 15ml / 1 tblsp lemon juice; 30 – 45 / 2 – 3 tblsp kirsch; sugar

Cut the pineapples in half lengthways. Cut out the core from each, then scoop out the flesh, using first a knife, then a spoon, but taking care to keep the pineapple shells intact. Discard the core, and working over a bowl to catch the juice, chop the flesh.

Add the pineapple flesh to the bowl. Halve the grapes and remove the pips. Add to the pineapple mixture. Peel and slice the banana; peel, core, and slice the pear. Put the lemon juice in a shallow bowl, add the pear and banana slices and toss both fruits before adding to the pineapple and grapes.

Mix all the fruit together, pout the kirsch over and sweeten to taste with the sugar. Pile the fruit back into the pineapple shells and chill until required.

Serves four.

Pineapple and yoghurt

Thanks Alex and Dean for these fabulous additions to my pinapalia collection!

Fat Burning Foods Cookbook: Menus and Recipes for Fat-Burning Success, Edited by Betty Bianconi 1995 Maryland USA

Three-Fruit Salad

1 apple (Red Delicious, Gala) cored, unpeeled and cut into small pieces; 1 banana, peeled and sliced; ¼ cup pineapple chunks, drained; ¼ cup nonfat plain yogurt; 1 tblsp pineapple juice; 1 tsp sigar; 1/8 tsp nutmeg; lettuce for garnish (optional)

In small bowl, mix apples, bananas and pineapple. For dressing, in another bowl, mix yogurt, pineapple juice, sugar and nutmeg until well blended. Pour over fruit; toss gently to coat. Serve on bed of lettuce, if desired. Makes 4 servings.

Fruit Yoghurt Parfait

1 can (16oz/450g) sliced peaches, drained; 2 containers (8 oz/225g each) nonfat vanilla yogurt; 1 cup quartered seedless grapes; 2 medium pears, peeled and sliced; 1 can (8oz/225g) pineapple chunks, drained; lite nondairy whipped topping (optional); 4 maraschino cherries (optional)

Reserve 8 peach slices for garnish. In each of 4 parfait glasses, layer ¼ remaining peaches, some yogurt, ¼ grapes, some yogurt, ¼ pears, some yogurt, ¼ pineapple and remaining yogurt. Top with dollop of whipped topping and cherry, if desired. Garnish each with 2 reserved peach slices. Makes 4 servings.

Frozen Pineapple Yoghurt

2 cups nonfat plain yogurt; 1 can (16oz/450g) undiluted thawed frozen pineapple juice concentrate; 2 tspn vanilla extract; sugar or artificial sweetener to taste (optional)

In small bowl, stir yogurt, juice concentrate and vanilla until well blended. Add sugar or artificial sweetener, if desired. Spoon into shallow metal baking pan; freeze, uncovered, until partially frozen. In large bowl with mixer, beat yogurt mixture until slushy; return to chilled pan. Freeze until firm. To serve, soften in refrigerator 30 to 40 minutes before scooping. Makes 5 servings.

Frozen Fruit Salad

The Myrna Rosen Cookbook 1986 Cape Town, South Africa

Frozen Fruit Salad

250g cream cheese; 250ml sour cream; 50g (1/4 cup) sugar; pinch of salt; 3 ½ cups drained, mixed tinned fruit (lychees, mangoes & peaches) (I used 1 can mango, 2 X fresh passionfruit, 1 X kiwi fruit); 1 X 475g tin crushed pineapple; 2 cups marshmallows, quartered

Method: Soften cream cheese and beat until fluffy. Stir in sour cream, sugar and salt. Fold in fruit and marshmallows.

Pour into a pan or individual foil cups and freeze for 6 hours. Cut into squares and serve.

Serves 8 to 10

Mrs Beeton and pine-apple: Episode 2

The Best of Mrs Beeton’s Easy Entertaining, updated in 2007 London

"The Best of Mrs Beeton's Easy Entertaining contains a selection of reliable, delicious recipes, fully updated, that will encourage beginners, while inspiring those who are practised cooks." The Editors.

Desserts: Pineapple Buttermilk Whip

400ml/14 fl oz unsweetened pineapple or orange juice; 15ml/1 tblsp gelatine; 150ml/¼ pint buttermilk

Place 60ml/4 tblsp of the fruit juice in a small bowl and sprinkle the gelatine on to the liquid. Set aside for 15 minutes until the gelatine is spongy. Stand the bowl over a saucepan of hot water and stir continuously the gelatine until it has dissolved completely.

Combine the gelatine mixture with the remaining fruit juice. Pour a little of the mixture into each of 4 stemmed glasses.

Chill the rest of the mixture for about 1 hour. When it is on the point of setting, whisk in the buttermilk until frothy. Spoon into the glasses and chill.

Desserts: Pineapple and Kirsch Salad

2 small pineapples; 100g / 4 oz black grapes; 1 banana; 1 pear; 15ml / 1 tblsp lemon juice; 30 – 45 / 2 – 3 tblsp kirsch; sugar

Cut the pineapples in half lengthways. Cut out the core from each, then scoop out the flesh, using first a knife, then a spoon, but taking care to keep the pineapple shells intact. Discard the core, and working over a bowl to catch the juice, chop the flesh.

Add the pineapple flesh to the bowl. Halve the grapes and remove the pips. Add to the pineapple mixture. Peel and slice the banana; peel, core, and slice the pear. Put the lemon juice in a shallow bowl, add the pear and banana slices and toss both fruits before adding to the pineapple and grapes.

Mix all the fruit together, pout the kirsch over and sweeten to taste with the sugar. Pile the fruit back into the pineapple shells and chill until required.

Serves four.

And for an anachronistic touch I thought I'd go with a Pacific look!! Anne