Once upon a time, before the advent of mass transportation, only the rich were privileged enough to taste pineapples. They became a status symbol, meaning that one had great wealth and enjoyed much prosperity if one was able to afford them. Nowadays, fresh pineapples are available just about everywhere, and few of us have to deprive ourselves of enjoying a juicy, sweet pineapple whenever we want. Now that’s my idea of progress. To peel a fresh pineapple, use a knife to lop off the bottom and the top. Cut away the skin and pry out any “eyes” with the tip of a vegetable peeler. Then cut the pineapple flesh into quarters and remove the tough inner core.
In this pineapple crumble, the fruit works wonderfully with cinnamon and nutmeg, and the addition of sugar and butter creates a toffee-like base that’s delicious with a splash of rum.
DeVonn Francis shares his new spin on a Bombay & Tonic. DeVonn uses pineapple as a nod to his Caribbean roots, celery to complement the herbaceous notes in the gin, and bay leaf to tie all the ingredients in.
I try to keep my carbon footprint in check and buy local and all, but every now and then I throw caution to the wind and buy a fresh pineapple from a long way away. Recently I was talking to some fourth-grade kids in the town closest to the farm. Not one out of the fifteen or so kids had ever seen a fresh pineapple other than the one SpongeBob lives in; they just knew they came from a long way away or in a can.
"Pineapple is great for marinades; it lends amazing sweet-and-sour flavor and contains enzymes that help tenderize the meat." —Alison Roman, assistant food editor
"Pineapple is the surprise guest star in this crunchy, juicy tropical slaw. Serve it with roasted chicken or fish." —Sue Li, recipe developer, BA Test Kitchen
Freezing fresh pineapple definitely makes the best impact flavor-wise in this piña colada recipe, but you can use 8 oz. frozen pineapple if you wish. The world-famous Brad Leone makes BA's best piña coladas - just be careful, they may be sweet and delicious but they pack a punch.
Freshly frozen pineapple is the key to making the piña colada of your summer dreams. Break out the rum and coconut cream cause we're on our way to tropical heaven.
Join Rick Martinez in the Bon Appétit Test Kitchen to get tipsy as he makes a hibiscus pineapple cocktail with tequila. You'll love the citrusy sour flavor of hibiscus, not to mention its amazing color.
Check out the recipe here: https://slim-weight.today/recipe/pineapple-hibiscus-cocktail%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-5a947597fc24be1b59dc3b7f">
From pineapples and watermelons to dragon fruit, papaya and many more, learn how to identify when every fruit at the grocer is ready to come home with you.
