Pineapple and kiwano

When I was offered some of these unusual fruit? vegetables? at one of our local op shops I couldn't resist taking some home. What I was told were probably cucumbers turned out to be horned melons or kiwano, and I made this delicious sorbet. Anne

From: https://blog.fatfreevegan.com/2006/12/kiwano-banana-and-pineapple-sorbet.html

Kiwano, Banana, and Pineapple Sorbet

Ingredients:

2 bananas, frozen solid; 1 cup fresh pineapple chunks, frozen; juice of one kiwano (or use 1/3 cup of any other fruit juice or lite coconut milk); 2 tablespoons agave nectar or other sweetener (may not be necessary if you use other fruit juice)

Instructions:

Put the frozen fruit in a food processor and allow it to thaw for about 10 minutes. Mix the agave nectar with the kiwano juice. Start up the food processor and pulse to chop the fruit thoroughly. Add the juice-agave mixture and process, scraping down the sides of the processor if necessary, until smooth and creamy. Serve immediately in the shells of the kiwano or in small bowls. Serves 2-3.

Our family fruit growers in Queensland say - These are prickly cucumbers, they are a native to South Africa, and they are an enormous PEST. Yes they are a nice fruit - but once introduced, if every fruit is not discarded correctly the seeds are very easily spread and they can become invasive. The sugar industry has spent years trying to eradicate them out of cane block. We know from personal experience

No I would not plant them or encourage anyone to plant them.

They go orange when ripe - you can eat them like an ordinary cucumber in salads.

Thanks for that info Leila! Anne

Happy World Pineapple Day!

Very Simple Food, Jill Dupleix, 2003 London

Pineapple Vodka Crush

“This is so spritzy and refreshing that people put a spoonful in their mouth nd immediately go ‘wow’. It’s great at the end of a barbecue, or after something spicy. And if you put it in the freezer and forget to stir it, don’t worry, the vodka prevents it from freezing into a solid block – after 15 minutes in the fridge it will be soft enough to serve.”

Cut the top off the pineapple and slice lengthwise into quarters. Slice off and discard the core, then cut the skin and the ‘eyes’ away from the flesh. Cut the pineapple flesh into cubes.

Whiz the pineapple flesh in a blender with the vodka, sugar, lemon juice and mint leaves.

Pour the mixture into a plastic container or ice-cream tray and freeze for one hour or two until firm on the outside and still liquid in the centre. Tip the mixture into a bowl and beat well, then return to the freezer for another hour or so, until partly frozen. Beat again, breaking up any crystals, then freeze until required.

Chill 4 bowls or glasses, and leave the pineapple crush in the refrigerator for 15 minutes to soften before serving. Scoop into the chilled bowls or glasses and serve, with a sprig of mint on the side.

Leonie Palmer’s Noosa Cook Book, Queensland 1996 Photography by Michael Simmons, fabric art by Lynne Tanner

Photograph by Michael Simmons

Pineapple Brulee Cheesecake

Pastry Base:

200g plain flour; 60g icing sugar; pinch salt; 175g soft unsalted butter; 2 egg yolks

Mix dry ingredients. Add butter and egg yolks one at a time, do not over work. Leave for 30 minutes.

Place pastry in fluted 30cm tart ring and line using palm of hand.

Pre-bake for 15 minutes at 150°C.

Filling:

2 egg whole; 2 egg yolks; ½ tsp vanilla essence; 500g cream cheese; ¾ cup brown sugar; 1 tblspn lemon juice; 1 tblspn pineapple juice

Place eggs and sugar in Kitchen Whizz and mix until pale, follow with cream cheese and juices.

Pour mix into pre-baked tart shell and bake for 1 hour at 160°C. Leave to cool overnight.

Before serving dust with brown sugar and place under hot grill to caramelise.

I used this as an excuse to light up my new kitchen blow torch! Fun! Anne

Fabric art by Lynne Tanner

Imperial pineapple desserts

“Eating with Emperors: 150 years of dining with Emperors, Kings, Queens . . . and the occasional Maharajah” by Jake Smith 2009 details the circumstances and menus of Imperial luncheons and dinner parties.

I came across this exclusive publication while dining at the Arnott’s Bakehouse Restaurant, Morpeth NSW, where they have a wonderful collection of cook books for diners to browse.

An Imperial Court of Vienna menu, dated 11 March 1869, for a dinner hosted by their Imperial and Royal Apostolic Majesties Emperor Franz-Josef I and Empress Elisabeth of Austria-Hungary at the Hofburg Palace, Vienna included Gelée aux ananas  (Pineapple Jelly) for dessert. This followed dishes including pureed foie gras, beef casseroled in beer, chicken consommé garnished with savoury egg custard pieces and spit roasted roebuck kidney.

Guests at an Elizabeth II Queen of the United Kingdom luncheon hosted at Buckingham Palace in 23 June 1976 in honour of His Excellency Valéry Giscard d’Estaing of France were served Glace a l’Ananas (Pineapple Sorbet) and biscuits. Digestive Biscuits ? Monte Carlos ? Iced Vo Vos ? One can only wonder, Anne.