Pineapples
The pineapple -- nicknamed King of Fruits -- traveled up the western coasts of the Americas as trading between tribes and Spanish colonists increased. Successful pineapple plantations began popping up in Central America, Mexico, and Hawaii, which still export some of the world's best (and most expensive) fruits. Mainland Americans and Europeans have only been able to enjoy fresh pineapple since the advent of fast aerial shipping.
The essence of the pineapple is its juicy, sweet taste, which is best while the fruit is fresh. Plan to eat the fruit within three days of purchase, and until then preserve the freshness by refrigerating the fruit in a closed container. Avoid the freezer; freezing can make the fruit dry out more quickly. Store other fruits, such as tomatoes and blueberries, next to pineapple to keep them fresh and sweet longer!
The enzyme bromelain in the pineapple promotes proper digestion. It may also relieve stomach upset and heartburn.
Nutrition
Like most fruits, pineapples are extremely nutritious. Pineapples contain
little or no fat or cholesterol, and provide significant amounts of fiber,
digestive enzymes, vitamin C, calcium, and potassium.
Canned pineapples make easy additions to smoothies, pizzas, and ice cream and are extra sweet when canned in their own natural juices. Plus, canned pineapples can be kept at lower temperatures for cold summer snacks and fruit salads. Pineapple juice often contains an extra boost of vitamin C. It can serve as a refreshing drink or added flavor for teas and meat sauces.
See also: Peach, Pear, Persimmon and Pineapple Food Facts
Recipe: Pineapple Oatmeal Muffins
1 can (8 ounces) crushed pineapple (undrained)
1 cup uncooked oats
1/2 cup light dairy sour cream
1/3 cup all-vegetable shortening
1/3 cup packed brown sugar
1 teaspoons grated lemon peel
1 egg, beaten
1-1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Preheat oven to 400-degrees.
Combine undrained pineapple, oats, and sour cream; let
stand 15 minutes.
Cream shortening, brown sugar, and lemon peel thoroughly in a
mixer bowl. Beat in egg. Blend in pineapple mixture at low speed.
Combine flour, salt, baking powder, and baking soda. Add to
pineapple mixture; stir with a spoon just until dry ingredients
are moistened.
Spoon batter into 18 greased medium-size muffin cups.
Bake at 400-degrees for 18 minutes or until golden brown.
Recipe makes 18 muffins.
Print just this recipe. (New window)
See also:
Pineapple Coleslaw
Pineapple Upside Down Cake
Pineapple Salsa
Lemon Pineapple Pie
Pepper Pineapple Pita Pizza
Orange-Pineapple Smoothie
Pineapple Sherbet
Orange Pineapple Salad
Classic Pineapple Lime Mold
Curried Pineapple Rice
Pineapple Skillet Cake (Tasty Temptation Recipe)
Mexican Pineapple Dessert (Tasty Temptation Recipe)
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