Summer time is almost here! Summer is my birth season and my FAVORITE time of year! I love pineapples and due to the availability of fresh fruits and veggies all year round, I tend to eat them in the Winter and Fall…..but there’s something about eating pineapples in the Summer. Summer probably tickles my fancy because I always wish I was on an island chillaxing on the beach drinking pineapple smoothies when the temperature gets above 85F! Note that pineapple is also one of my favorite juice ingredients!
- Pineapples are a great sources of vitamin C.
- They contain a digestive enzyme called bromelain that helps breaks down protein and can reduce inflammation.
- They are SO nutritious. Here are a few goodies found in this luscious fruit: potassium, copper, manganese, calcium, magnesium, beta carotene, thiamin, B6, and folate, as well as soluble and insoluble fiber
- Most importantly……THEY ARE DELICIOUS!
Pineapple 3 ways:
Pineapple scrap juice – Ever noticed how much flesh is still attached to the skin after you cut it off? Well I decided to turn that fleshy skin into a juice by steeping it with spices like star anise, cinnamon sticks, and fresh ginger. After steeping for about an hour (after a 15 minute rolling boil)….or all day if you desire, add a bit of honey or a touch of sugar and some lemon slices….It’s like heaven in a glass! Feel free to add what ever spice you desire. This is also a good way to turn “waste” into a value added product (JUICE).
Pineapple sauce – If you have an overripe or REALLY ripe pineapple, turn it into a spread or butter for toast and warm cereal. If your pineapple is really sweet no added sweetener is necessary. I made this delight by cooking and pureeing pineapple that was slightly over ripe. I added cinnamon and allspice powder, a dollop of plant based spread and simmered until it was good and thick! Can you say: “Whoa Momma”!