Pineapple Punch

Adapted from South African Recipes facebook page

Ingredients:

2 cups pineapple juice; 2 cups orange juice; 2 cups ginger ale; pineapple and orange slices, cranberries for garnish; 2 cups of cranberry juice (optional)

Directions:

In a large pitcher or punch bowl, combine juices.

Stir in ginger ale just before serving to keep the fizz.

Garnish with fresh pineapple and orange slices, and cranberries for a festive touch.

Pour over ice, serve and enjoy!

Pineapple Tizana

https://www.donpolo.com/blog-post/venezuela-tizana-recipe

Venezuelan Tizana Recipe

Ingredients:

Pineapple; cantelope; watermelon; grapes (cut in half or quarters); mango; red and green apples; banana ... (any other fruit that you would like to add)

Red creaming soda or grenadine.

Peel and cut all the fruit into tiny pieces (about 1cm). Start with the fruit that won’t discolour like cantaloupe, watermelon, and pineapple. Use the pineapple juice or lemon juice to keep the apples and bananas from browning.

Mix all the fruit except the banana in a large bowl or pitcher. Add the banana right before serving.

Add red creaming soda to the drink and serve. Only add the drink to the fruit that you can eat that day. Save the rest of the fruit for later and add soda when you want to eat it. You could serve fruit to individual cups and let people add soda individually as well.

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.

Rum, pineapple and mango punch

https://www.coles.com.au/inspire-and-create/recipes-tips-ideas/recipes/rum-pineapple-and-mango-punch

Serves 6

1 cup finely chopped pineapple; 2 cups (300ml) chilled pineapple juice; ½ cup (125ml) passionfruit pulp; ½ cup (125ml) spiced rum; ½ cup (125ml) coconut rum; 2 cups (500ml) chilled ginger beer; 1 cup (250ml) mango nectar; 1 mango sliced, stoned, peeled, finely chopped; ice cubes to serve; mint sprigs to serve

1. Divide half the chopped pineapple among the holes of an ice cube tray. Pour over enough o the pineapple juice to cover. Place in the freezer until firm.

2. Place pineapple cubes, remaining chopped pineapple and pineapple juice, passionfruit pulp, combined rum, ginger beer, mango nectar, chopped mango, ice cubes and mint sprigs in a large jug. Stir to combine. Serve immediately.

Verdict from the family - more rum in the punch next time please! 

Pineapple and beer punch

"The “I Love Lucy” Cookbook: Classic recipes inspired by the iconic (1950s) TV show", Jenn Fujikawa 2020 New York

Daddy Shower Beer Punch

Makes 4 servings

2 cups cold pineapple juice; 2 cups cold lemon-lime soda; 5 tblspn freshly squeezed lie juice; 1 bottle 16oz) beer; ice for serving

In a large pitcher, stir together the pineapple juice, lemon-lime soda, and lime juice

Pour in the beer, and stir again

Serve over glasses filled with ice. 

Pineapple punch with Ella the chilled barmaid

Thanks to this website                                                            https://thepineappleeverything.com/blogs/the-pineapple-blog/refreshing-pineapple-processo-punch and to Ella, Anne

                                     

Refreshing Pineapple Punch

INGREDIENTS:

1 bottle Prosecco (I used Sweet Moscato); small handful mint; 2 cups pineapple chunks with juice (I used cubes of fresh pineapple); 2 cups pineapple juice; 1/2 cup mango juice; 1/2 cup white rum, optional; ice

INSTRUCTIONS:

Place mint in the bottom of your pitcher.

Top with ice to bash it a bit and release the flavours.

Add pineapple with juice, then pineapple juice, mango juice and white rum.

Give it a stir, if desired, and then open your Prosecco.

Pour half of the bottle of Prosecco into the pitcher.

When serving, fill glasses halfway and then top with additional Prosecco.

Garnish with a pineapple wedge.

Pineapple Party Punch

Adapted from Party Prescriptions, compiled for your pleasure: All proceeds 1st Red Hill Scout Group Building Fund, Canberra 1963 

Fruit Punch

1 1/2 cups water; 1 1/2 cups sugar; 2 cups cold strained tea; 1 cup pineapple juice; 1 cup orange juice; 6 whole cloves; juice of 3 lemons

To serve: Boil sugar and water for 10 minutes. Cool and add other ingredients. Allow to stand for one hour. Dip the rims of glasses in a little orange or lemon juice, then in crystal sugar to give frosted appearance. Serve punch in glasses with chipped ice,

Merry Pineapples!

Festive Hospitality: The easy way to entertaining: Christmas, edited by Jackie Cunningham-Craig 1977 London

Spice Island punch

For 10-15 glasses mix together 750ml/30fl oz of fresh orange juice, 250ml/10fl oz of canned pineapple juice, the juice and pared rind of 1 lemon, ½ level tspn each of grated nutmeg and mixed spice and 6 cloves in a big jug. Strain, chill well, and ad 1 litre/40fl oz of ginger ale, putting crushed ice into individual glasses just before serving to your family and friends.

My mother-in-law, Joan, sipping the Spice Island Punch on her 

100th Christmas Eve!!!

The Australian Christmas Book: Decorations, Gift Ideas, Festive Food, Kay Fairfax 1994 Sydney

Christmas Plum Pudding Ice-Cream

Ice-cream: 1 cup white sugar; 2 eggs, beaten; 1 blsp cornflour; 2 cups hot milk; 100g/3 ½ oz dark chocolate; 2 cups thickened cream, whipped; 3 tsp vanilla essence

Filling: 2 cups mixed dried fruits, raisins, currants, sultanas and mixed peel; ½ cup chopped mixed glacé fruit, red and green cherries, apricots and pineapple; ¼ cup rum; ¼ cup slivered almonds, toasted; ½ cup fresh cream

Make the ice-cream: mix the sugar, cornflour and eggs in the top of a double-boiler. Heat the milk and slowly melt the chocolate into it. Slowly add this mixture to the egg mixture, stirring constantly. Stir over hot water until the mixture thickens. Strain and set aside to cool. When cool, fold in the whipped cream and vanilla essence and freeze according to your ice-cream machine’s instructions.

Make the filling: combine all the fruit, add the rum, and soak overnight

Mix together the fruits, almonds, cream and 1 litre/35 fl oz of the softened chocolate ice-cream

Pour the mixture into a freezer-proof, bowl shaped container and freeze until set

Immerse in hot water to loosen the ice-cream around the edges, and turn out onto a flat serving plate and decorate with holly

Ella and Rob helped.

No Bake Fruit Cake

http://unusualcoleslaw.blogspot.com.au/

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.33.

16 weetbix, 3/4 cup orange juice (I used pineapple juice instead), 2 tbspn jam, 2 cups mixed fruit (including dried pineapple), 1/2 cup nuts, 4 oz butter or margarine, 1 tspn cinnamon, 1/4 tspn nutmeg, 1 tspn vanilla, 1/2 cup sugar, 1 tbspn cocoa.

Method: Combined crushed weetbix with orange juice and jam in large bowl, set aside. Prepare other ingredients. Combined all except butter or margarine and mix thoroughly, add melted butter, mix well and turn into tin lined with paper. Press down firm, leave overnight. Ice if desired, cut into small squares or fingers. Will keep for months in refrigerator.

Merry Christmas from Anne and Ann

Pineapple at High Tea

Elenor’s punch was a combination of ingredients from these two recipes from the Bandon Grove School Building Centenary Cookbook 1882-1982 reprinted in 2016 to celebrate the “Back to Bandon Grove School Gathering”.

Quick Fruit Punch, Maureen Barnes

1 lge tin pineapple and orange juice (Golden Circle 3litre); 1 tin fruit salad; 2 bottles of ginger ale; ice

Method: Mix all ingredients in a punch bowl and add ice.

Fruit Punch, Jenny Howell

1 ½ cups sugar; 1 cup cold tea; 2 cups pineapple juice; 1 bottle blackberry nip; 2 lge bottles dry ginger ale; 1 ½ cups hot water; ½ cup bruised mint; juice 3 oranges and 3 lemons; 2 lge bottles lemonade

Method: Dissolve sugar in water, let cool; add this mixture to tea, pineapple, orange and lemon juice, mint and blackberry nip. Chill well. Add lemonade and dry ginger ale, just before serving.

https://www.thespruceeats.com/judys-pineapple-cake-3059217

Pineapple Cake With Pineapple Filling

"For even more tropical flavor, add a cup of flaked sweetened coconut to the pineapple filling mixture.”

Ingredients:

For the Cake: 2 cups sugar; 2 sticks butter (softened); 3 cups flour (all-purpose, 13 1/2 ounces); 1 tablespoon baking powder; 3/4 cup milk; 1 tablespoon vanilla; 6 egg (just whites, stiffly beaten, reserve yolks for filling)

For the Pineapple Filling: 3 tablespoons flour; 1 1/2 cups sugar; 1 (20-ounce) can pineapple (crushed, undrained); 6 egg yolks (remaining from the cake); 1 stick/4 ounces margarine (or butter)

Steps to Make It: Gather the ingredients.

Heat the oven to 350 F (180° C/Gas 4). Grease and flour three 8-inch round cake pans.

In a mixing bowl with electric mixer, cream 2 cups of sugar and 2 sticks of butter together until light and fluffy.

Combine 3 cups of flour and baking powder in another bowl.

Add the flour mixture alternately with milk to creamed mixture, beginning and ending with flour mixture, beating after each addition. Stir in the vanilla.

Gently fold in beaten egg whites.

Divide batter among the three prepared cake pans.

Bake for 20 minutes, or until layers test done. Remove from pans and cool.

Pineapple Filling: Gather the ingredients.

In a saucepan, stir 3 tablespoons of flour and 1 1/2 cups of sugar together. Add pineapple and egg yolks, blending well. Add 1 stick of margarine or butter. Cook over medium, stirring, until mixture boils and thickens, 5 to 10 minutes.

Spread filling between layers and on top and sides of cake.

Spotting pineapples on Oahu, day 5

Sissa at her Shaved Ice stall in Waikiki presenting me with an enormous Pineapple/Orange treat! There was no pineapple syrup left as it is soooooo popular here! Anne

Pineapples, Passion Fruit and Poi: Recipes from Hawaii by Mary Lou Gebhard & William H. Butler, Illustrations by Hide Doki, 1967

Golden Punch

6 cups pineapple juice; 4 cups orange juice; 6 small bottles 7-UP or ginger ale; orange slices

Combine chilled pineapple and orange juices; pour over cake of ice in punchbowl. Add 7-UP. Garnish with orange slices.

Now I’m looking for a secluded field of pineapples so I can try Pineapple Swipes! Anne

Pineapple Swipes

“Since the days of the great god Maui, Hawaiians, like good menfolk the world over, have found solace in the cup that cheers . . . Drawing on inborn ingenuity in times of great need, the Hawaiian tippler seized on the introduction of the pineapple to the Islands as a boon to the common man. . . The name . . . Pineapple Swipes . .. . is doubtless derived from the fact that one must first ‘swipe’ his pineapple. . .

First, you locate a sun-ripened pineapple, still on the plant, and neatly slice off the top and set it carefully aside. Then, with a long-bladed knife or chopstick, mulch the interior of the fruit, being careful not to puncture the outer skin. Next, sprinkle a cup of sugar into the mashed up contents, and for expedience, drop in a corner from a square of yeast. Now replace the top and pint it in place with a couple of slivers of wood or toothpicks and go on your way, keeping patient for at least three days, if you’re in a hurry – or four or five days if you can wait that long.

The pineapple will repose in the tropical sun while the yeast and sugar and fruit do their work, and when you return, you will find what must be the original ‘nectar of the gods’. Pluck your now fermented fruit cautiously – don’t spill a drop, and hide yourself into a cool, shady spot, uncap the pineapple and sup away.

Caution: if you are alone, do not leave your family in an expectant mood, as you will, no doubt, repose a good eight hours before the load wears off – for this, my friend, is the smoothest, most alcoholic nectar to be had for the price of: 1 cup sugar, 1 pinch of yeast, and 1 swiped pineapple.” The authors.

Pineapple Fun

Let’s Cook a Treat: A step-by-step guide, Helen Drew and Angela Wilkes 1996 United Kingdom

Silly Sundaes: Butterfly Ice Cream

I called for assistance from a couple of experts for the construction of these pineapple butterflies. Thanks Rebecca and Angelica! Great Job! (They substituted the ice cream with Honey Jumble biscuits as it was such a hot evening!)

Party Prescriptions, compiled for your pleasure. All proceeds 1st Red Hill Scout Group Building Fund, Canberra 1963 

Non-alcoholic drinks and Punches:  Pineapple Cup

1 large pineapple; 1 cup barley water; 1 tspn grated lemon rind; juice 1 lemon; slices of lemon; 1 bottle soda water

To serve: Squeeze juice from the pineapple and add it to the strained barley water, lemon rind and strained lemon juice. Allow to stand for half an hour. Add the soda water and serve in tall glasses with cracked ice, garnished with thinly sliced lemon.

Raffaellu is following in his parents' vintner footsteps as he creates this delicious Pineapple Cup. He used Golden Circle Pineapple Juice instead of juicing an actual pineapple.

Maria gave some skilled advice on the correct etiquette of using a ladle!

Pascal, official taste tester.

And, as you can see it was very popular. Note to self: bring double the amount of ingredients next time! Anne.