Pinapalia - beginning and ending with cocktails!

The Whale Watcher, made here by Faith on the Alaskan Dream ship the Baranof - pineapple juice, Bacardi Rum, Blue Curacao and a cherry!

This is a collection of pineapple marvels, many of which were shared with us by family and friends.

My cousin Jenny enjoyed a pineapple gelato on a Mediterranean cruise!

Catherine T spotted this pineapple cart in Porto, Portugal!

Lyndall enjoyed this delicious juice in Hawaii!

Catherine K spotted these fabulous shoes in Tokyo! I hope she bought herself a pair!

Many thanks to Phyl and Greg for these magnificent earrings!!! Modelled by Ella!

Ann's knifty bottle opener!

Roadside pineapples !

Beautiful mural at the Haymarket, Sydney!

Delicious Chili and Pineapple Sauce from the Dungog markets. Thanks Sue! 

Jelly from Iran!

Pineapple and Cinnamon Mood Tea! 

Tasty Pineapple and Mountain Pepper Sauce. Thanks Ella!

The Mary Pickford cocktail

60ml white rum; 40ml pineapple juice; 1 teaspoon Maraschino liqueur; 2 teaspoons grenadine; cherry for garnish

Place the rum, pineapple juice, Maraschino liqueur and grenadine in a cocktail shaker. Add 2 handfuls of ice and shake until cold.

Strain the drink into a cocktail glass. Garnish with a cherry if desired.

Pineapple Hot Sauce

Recipe: Alex Eliott-Howery and Jaimee Edwards of the Cornersmith Picklery, Marrickville, Sydney Morning Herald 6 October 2020

Ingredients: 50-150g long green or red chillies (depending on how hot your chillis are) roughly chopped; 35g ginger, grated; 2 garlic cloves, grated; zest and juice of 2 limes or 1 lemon; 800g-1kg skinned pineapple, chopped into 3cm chunks; 1 cup (250ml) apple cider vinegar; 3 tblspn castor sugar; 1 tblspn salt

Method: Step 1: Place the chilli, ginger, garlic and lime or lemon zest in the bowl of a food processor and blitz to a paste. With the motor running slowly, pour in the lime or lemon juice.  

Step 2: Add half the chopped pineapple and blitz until smooth, then add the remaining pineapple and blend again to form a smooth paste. Pour the paste into a saucepan and stir through the vinegar, sugar and salt. Bring to a gentle simmer and cook for 15-20 minutes, until you have a thick sauce.

Step 3: Pour the sauce into sterilised bottles and keep in the fridge for up to 8 weeks. Alternately, heat process the bottled sauce for 15 minutes and store in a cool, dark place for up to 1 year. Once opened, store in the fridge and use within 4 months.  

Tip: You can also add coriander roots, shallots or spring onions when blending.  

Makes: 4 cups (1 litre)