The sweet pineapple can be used to make both desserts and savory dishes. This golden South American fruit is also rich in vitamin C and low in calories. Here are a few mouth-watering pineapple dishes.
Pineapple cigars with cream cheese dip
Ingredients
for the filling
5 spring roll wrappers
2 cups chopped pineapple (pat dry with a tissue)
2 tbsp pineapple jam
¼ cup of vanilla cake crumbs
¼ cup walnuts, chopped
Oil to deep fry
for the dip
½ cup cream cheese
1 tbsp sugar
¼ to ½ cup dilute milk
1 tsp lemon rind
½ tsp vanilla essence
Method:
Make a filling by mixing the pineapple piece, jam, cake crumbs and the walnut. Divide the filling into five portions. Spread on one end of the spring roll sheet, roll like a spring roll and seal the edges with a little water. Deep fry until crisp.
You can alternatively brush with butter and bake in a medium oven till crisp.
To make the dip mix all ingredients together dilute with the milk to get a saucy consistency. Serve the dip with the cigars.
Rishika Dugar, home chef
Pineapple upside down cake
Ingredients
for the topping
¼ cup unsalted butter
¾ cup brown sugar
6 to 8 pineapple slices
15 to 20 candied cherries
for the cake
1½ cups all purpose flour
2 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup sugar, granulated or powdered
1 tsp pineapple extract
2 large eggs, separated
½ cup milk
Method:
Preheat oven to 1600C, grease a nine inch round cake pan.
To make the topping, heat butter and sugar in a small saucepan over low flame, until butter is melted and sugar is dissolved. Remove from heat and pour the mixture into the prepared cake pan. Arrange the pineapple slices on top of the sugar mixture and place the cherries in the centre of pineapple slices and also in the empty spots between the pineapple slices.
Now to make the cake, in a large bowl sift the flour, baking powder and salt together.
In another bowl, beat the butter and sugar until light and fluffy, then beat in the pineapple extract. Add the egg yolks, one at a time, beating well after each addition. Add the flour mixture alternately with the milk.
In a clean bowl, whisk the egg whites just until the whites hold a firm peak. With a spatula gently fold the beaten egg whites into the cake batter. Pour the batter into the cake pan. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the cake will come out clean.
Shweta David, home chefc
Sweet and sour stir fry
Ingredients
for the vegetables
2 cup pineapple cubes
2 carrot cut into thin slices
1 cup beans sliced
1 cup cabbage sliced
1 capsicum cubed
½ cup spring onions green
2 tsp sesame seeds
for the sauce
1 tbsp sugar
1 tbsp soya sauce
2 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp vinegar
1 tsp pepper
1 tsp chilli flakes
1 tbsp corn flour
Salt to taste
Method:
Mix all the ingredients of the sauce together with half cup of water. Heat the oil, saute the carrots, cabbage, beans and capsicum. Put in the pineapple chunks and sauté.
Add the sauce and cook stirring till the sauce is thick. Add the spring onions and mix.
Sprinkle the sesame seeds and serve hot.
Pineapple fried rice
Ingredients
2 cups cooked rice
1½ tbsp unsalted butter
1 cup pineapple
2 medium carrots
1 stalk celery
1 medium onion
1 tbsp soy sauce
1 tbsp vegetable oil
1 small orange
½ cup green peas, frozen
Salt and pepper powder to taste
for garnishing
½ cup roasted cashews
2 tablespoon finely chopped coriander leaves
Method:
Cut pineapple into bite size pieces. Peel and grate carrots, slice celery and chop onion.
Meanwhile, heat butter in a large pan over medium heat. Add the onions and grated carrots to the pan, and fry until translucent and tender. Add the celery and fry for a few minutes more, until it is tender.
In a small bowl, whisk together the soy sauce, oil, juice from one orange, pepper powder and salt. Add the cooked rice to the frying pan, pineapple, peas and sauce. Toss the fried rice to coat it with the sauce, then taste and adjust seasonings. Transfer it in a serving bowl. Top with roasted cashews and finely chopped coriander leaves.
