Kate Heyhoe

Kate's Global Kitchen

Tropical Fruits Month:
Pineapple Express
Global Ingredient Profile

by Kate Heyhoe


With its juicy sweet-tart flavor, and its tender but chewy texture, pineapple has been embraced by cultures around the globe, appearing in such diverse dishes as Indian chutney, South American flan, Indonesian rice, and in the American favorites, pineapple upside-down cake and baked ham.

The pineapple is actually not one fruit, but many. The diamond-shaped segments of the skin and the eyes are actually more than a hundred individual seedless fruits. The prickly short hair-like extensions from the pineapple eyes are in fact the remains of flowers that once bloomed on the pineapple spike.


Pineapple History

Pineapple Express  

Cooking with Pineapple


How to Pick a Pineapple


How to Trim a Pineapple

To get the most flesh from a pineapple, follow these steps using a very sharp knife:

Finally, don't throw out the crown when trimming pineapple. Cut it off with a thick slice of fruit attached, then plant it. With adequate sun, it will grow into a pineapple plant. The fruit grows on a thick stalk out of the center of a spiky leaved plant, which itself looks like the leaves on a pineapple crown.

Kate Heyhoe


Pineapple Drinks:

Pineapple Lemonade
     (aka: Frog Lemonade)
Pina Colada


Pineapple Recipes:

Achiote Shrimp Brochettes
     With Grilled Pineapple Salsa
Grilled Pineapple Rings
     With Home-Smoked Spicy Ginger Ham
Hoisin-Glazed Pork and Pineapple Skewers
Pineapple Fried Rice (Vegetarian)

Pineapple Sticks with Sugar-Lime Sauce
Warm Pineapple Compote


Kate's Global Kitchen for June, 2000:

Tropical Fruits Month continues with:
06/03/00—Pineapple Express
06/10/00—Coconut Crazy
06/17/00—Tangy Tamarind
06/24/00—Mango Madness

Copyright © 2000, Kate Heyhoe. All rights reserved.

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This page created June 2000