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    Entries in fruity (33)


    Perfectly Peeled and Pared Pineapple

    Well, I bought another pineapple, and as promised, I’m going to show you how to prep it. I’ll be honest, I used to be pretty intimidated by whole pineapples. So much so, that I refused to buy pineapple that wasn’t already processed for me. I know they make tools that are supposed to make it “super simple”, but I just don’t have room for something like that. A few months back, I had some incredible pineapple on a buffet. Then, I came across some pineapples at the store that smelled amazing, so I just decided it was time to get over my fear and dive it. Turns out, it couldn’t be easier!

    To pick a good pineapple, try to find one that has a fair bit of yellow on it, but even more importantly, smell the bottom of it. If it’s ripe, it will have a wonderful pineapple aroma. Lay your pineapple on its side and cut off the top.

    Turn it around and cut off the bottom.

    Now you have a flat surface for it to stand on.

    You should be able to see a line of eyes around the edge. Place your knife behind one of those and slice all the way down.

    If there are still eyes or seeds, make another thin cut in the exact same place until it looks like this.

    Now place the knife behind the next row of eyes and slice all the way down again.

    Repeat until you’ve gone all the way around the pineapple.

    Now, cut vertically, straight through the middle of the core.

    Two perfect halves.

    Now take each piece and cut it in half.

    Nothing too difficult yet, huh?

    Place your knife just above the core and cut at a 45° angle to the board.

    Don’t throw the core away though. Pineapple Sweet Tea is to die for!

    I like to just cut each quarter in half lengthwise and then slice pieces that are something like ½ inch thick.

    I have discovered that fresh pineapple is fabulous with vanilla yogurt. Seriously, if you haven’t tried it, do. The yogurt really mellows the acidity and the whole things just becomes sweet, fruity, creamy deliciousness. For yogurt, I prefer smaller pieces, so I cut each piece into the quarters and then slice.

    So there you have it. It literally takes about 5 minutes and you have pineapple for snacking, for yogurt, and a core for making pineapple water, or even better, Pineapple Sweet Tea. As a bonus, I’ve been finding pineapples consistently for around $3, which makes it way cheaper than the already processed stuff.

    What kind of produce are you intimidated by?


    Pineapple Sweet Tea

    I’m pretending like it’s summer! It’s still pretty cold and rainy here in Salt Lake, but I’m moving onto warmer weather, with or without Mother Nature. The truth is, Whole Foods had pineapples on sale the other day so I bought one. I’ve used the cores to make pineapple water in the past, but somehow, this time, I had the brilliant idea to try putting it in sweet tea. It did not disappoint!

    Here’s what you’ll need:

    • The core of a fresh pineapple 
    • 3 quart size tea bags (sometimes called family size)
    • 3 cups water
    • 3 cups ice
    • ⅓ cup sugar

    This recipe ended up being all 3s which makes it really easy to remember. First, bring your water just to a boil. I just do it in the microwave, but you could do it in a kettle or on the stovetop. Add your teabags and allow them to steep for 3 minutes. (see what I mean about the 3s?)

    While that’s doing its thing, put 3 cups of ice in a pitcher. After 3 minutes, the tea should be nice and dark. I should probably say, I like my tea quite strong. Not bitter, (that’s actually caused by steeping too long) just lots of tea flavor. If you like yours a bit less strong, go ahead and just use 2 teabags.

    To squeeze the water out of the teabags, I like to just place them on a spoon and then wrap the string around and squeeze. I usually do this twice on each one.

    Now, go ahead and pour in the sugar.

    Stir until it’s completely dissolved, then pour that hot tea over the waiting ice.

    Stir briskly until all of the ice has melted.

    Now for the pineapple. I like to use pineapple cores for stuff like this. That way they get some use before going in the trash. I’m sure fresh pineapple or even frozen would work just fine if you don’t want to process a whole pineapple. Although, it’s actually quite simple to do. I’ll show how to do it the next time I buy one.

    Whatever you decide to use, go ahead and just drop it into the tea. Into the fridge for 24 hours. Yeah, unfortunately this is not an immediate gratification kind of recipe, but you’ll be so happy it’s there tomorrow anyway.

    Remove the pineapple and now it can go in the trash.

    Pour the finished tea over a nice tall glass of ice.

    My usual go to for sweet tea is fresh squeezed lime, but I gotta be honest, I may never go back. This pineapple version is nothing short of amazing!

    In the winter, I like my tea hot and black with vanilla sugar, and sometimes cinnamon and milk, but in the summer, it’s cold, fruity and sweet. How do you like your tea?


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