This summer, rediscover pineapple
Let’s start at the top. When choosing a fresh pineapple, no amount of leaf-tugging or counter-sitting will make it riper or sweeter.
That’s because this golden fruit, symbol of hospitality, tropical beaches and tiki parties, is harvested ready to eat.
“Pulling a leaf is not the best way to determine if a pineapple is ripe, simply because there are many reasons why a leaf will fall off,” says Allan Acosta, general manager of tropicals for Minnesota-based Robinson Fresh.
“The best option is a visual inspection.”
Fruit that’s all green or all brown may be under- or overripe, says Acosta, while the perfect pina has a light yellow bottom.
“The further the yellow colour is up the fruit, the sweeter the pineapple is.”
While the demand for whole pineapples continues to grow, he says the way we buy and eat this naturally sweet fruit has changed dramatically. In fact fresh-cut options such as chunks now represent more than 50 per cent of supermarket pineapple sales.
It seems DIY pineapple is becoming a lost art. Too bad, as I find it relaxing to cut it up.
My reward is a heaping container of sweet golden chunks ready to throw on yogurt and oatmeal, thread on skewers with pork kebabs or eat as a snack. Now that buying pineapple is easier than ever, it’s time to expand its use beyond fruit salad, Easter ham and Hawaiian pizza. Think cocktails, cookies and grilled pineapple salsa. Cut it up
Twist off crown. Cut pineapple in half lengthwise, then into quarters.
Trim off ends and slice off core across the centre of each quarter.
With a thin paring knife, remove shell from fruit. Cut into bite-size pieces. For a party, serve quarters on skin and add toothpicks.
For pineapple boats, cut fruit and crown in half lengthwise and cut fruit out of the boats. Fill halves with fruit salad or stir-fried chicken. Buy and store
The main season for fresh pineapple is September to June.
High season is March to May and November to December.
Refrigerate pineapple two to four days. Once cut, refrigerate in a tightly-sealed container for several days. Serve
Salsa: Combine sweet, smoky grilled then chopped pineapple with peppers, onions and chile. Serve with meat, fish tacos, even hotdogs.
Bake it: Pineapple adds a fruity sweetness and moisture to cakes and cookies.
Ice pops: Bring 1 cup (250 mL) granulated sugar and 1 cup (250 mL) water to a boil and stir to dissolve sugar. Chill. Purée in blender with 2 cups (500 mL) minced fresh pineapple. Strain into bowl, discarding solids. Stir in another 2 cups (500 mL) minced pineapple and pour into eight Popsicle moulds. Freeze at least three hours.
Grilled Pineapple and Pesto Turkey Burgers
If you’re not keen to carve your own, a whole cored pineapple makes perfect rings. If you don’t have an outdoor grill, use a stovetop grill pan or broiler. Use leftover spinach in a salad or sauté with onion and garlic. Adapted from Dole Canada. 1/2 bunch or 1/2 a 227 g bag fresh spinach, washed and dried 450 g lean ground turkey 4 tbsp (60 mL) prepared pesto sauce 1 tbsp (15 mL) olive oil Salt and freshly ground pepper 4 rings (1/4-inch) fresh or canned pineapple 4 burger buns, sliced 4 lettuce leaves 4 slices havarti cheese Remove stems and finely chop spinach — a food processor works well.
In large bowl combine turkey, spinach, 2 tbsp (30 mL) pesto and olive oil. Add salt and pepper to taste. Form mixture into four patties. Refrigerate, removing 30 minutes before cooking.
Heat grill to high. Brush pineapple slices with olive oil. Place on grill and cook 6 minutes, turning at half-time.
Reduce heat to medium and place burgers on greased grill. Since patties are fragile, I cooked them on my Cookina barbecue sheet. Cover grill and cook about 8 minutes. Turn and cook another 6 minutes or until thermometer inserted sideways into centre of burger reads 165 F (74 C).
Place cheese on patties for last 2 minutes and toast buns.
To assemble, stack lettuce, burger, some of remaining pesto and grilled pineapple slice on each bun.
Makes 4 burgers.
Cynthia David is a Toronto-based food and travel writer who blogs at cynthia-david.com.