Buying whole pineapple
Manda Ruby
in room temperature at home? I got one like that just now because I
called the grocery store (and talked to the manager) to get a few
items ready for me so that I could juts pick those up.
Mark Thorson
Nope. Pineapples don't ripen after picking.
That's what my mom told me, and she used to pick
pineapples in Hawaii.
PeterL
She's right.
They don't ripen after picking, so make sure you pick one out that smells
sweet.
I'm actually in the process of posting a recipe for whole roasted pineapple
with chilli and rum :-)
--
Peter Lucas
Brisbane
Australia
If we are not meant to eat animals,
why are they made of meat?
Phred
I used to think that too, but now I'm not so sure. I bought one a
couple of weeks ago that was still pretty green on the outside, but I
didn't get round to eating it for about 5 days and by then it had gone
yellow and was *delicious* (close to the best I've ever had).
However, that's not to say that it wouldn't have been just as good
eaten "green". Furthermore, although this has been the coolest
November I can recall, our daily max temps were still reaching around
29 to 30 C during those 5 days. Also, this is a specially bred
smoothleaf variety and is always sold topless to prevent people
snitching the line. So that's another variable that needs to be
controlled before I would claim they *do* ripen after picking.
Damnit! I think I'll waste $2 on a trial! The things are on special
at the moment at $2 each (actually priced at $1.99 of course, but you
can't pay that unless you write a cheque or whatever :) so I'll buy a
couple of closely matched "green" ones, eat one imediately, and let
the other sit around for a few days first. (Replicated trials in
agriculture have pretty much died out here in recent years. ;-)
Watch this space!
Cheers, Phred.
--
ppnerk...@THISyahoo.com.INVALID
Kalmia
Wow - where do YOU live? Two bucks a pineapple? Can they be frozen
successfully - by that, I mean not mushy upon thawing?
Steve Pope
had to say about which fruits ripen when.
His chart is as follows:
(1) Never ripen after picking: soft berries, cherries, citrus,
grapes, litchis, olives, watermelon
(2) Ripen only after picking: avocados
(3) Ripen in color, texture, and juiciness but not in sweetness
after picking: apricots, blueberries, figs, melons (besides watermelon),
nectarines, passionfruit, peaches, persimmons
(4) Get sweeter after picking: apples, cherimoyas, kiwi, mangos,
pineapples, papayas, pears, sapotes, soursops
(5) Ripen in every way after harvest: bananas
Steve
Lynn from Fargo
Thanks for the list! I can NEVER remember!
Lynn in Fargo
Now if I can just figure out how to remember I BOUGHT the damn stuff!
Kalmia
Hey - this is cut and paste worthy - for inside my cupboard door with
other reminders. Thanks.
Arri London
Yes it will ripen to some degree. It's rare to get a ripe pineapple
locally. We buy them green and put them on a plate in our unheated 'back
room'. They go golden, get sweeter and smell really good after a few
days. The centre leaves also pull out easily, which is a mark of
ripeness.
Arri London
Get a magnetic drywipe board and put it on the fridge. Write notes to
self about what needs to be eaten. We have a large one on the wall
leading to the back of the house, so notes are always visible in
passing. Good for remembering appointments as well :)
Manda Ruby
It's 2.99 here. I bought it two weeks ago too - for the same price at
a different grocery store.
Manda Ruby
Well, I went to the store asked for a rep;lacement and got one. The
previous one was a bit ripe at one are of the edge of the bottom
side. It'd probably get ripe but I didn't want tp take a chance as I
once had the experience that it never ripen but that one was bought
from an Asian store since I was shopping there that day. In my
experience, in Asian store, except for Korean pear or Asian pear or
Mango, other fruits don't taste good. I don't know the source og
those fruits.
Phred
>On Nov 18, 5:50=A0am, ppnerkDELETET...@yahoo.com (Phred) wrote:
[snip
>> Damnit! =A0I think I'll waste $2 on a trial! =A0The things are on special
>> at the moment at $2 each (actually priced at $1.99 of course, but you
>> can't pay that unless you write a cheque or whatever :) so I'll buy a
>> couple of closely matched "green" ones, eat one imediately, and let
>> agriculture have pretty much died out here in recent years. ;-)
>
>successfully - by that, I mean not mushy upon thawing?
G'day Kalmia,
I'm in the deep north of the deep south, not far from the tourist
ghetto of Cairns. $2 each is about as low as they go here. More
often around $3 ($2.89 or $2.99) and even up to $4. I don't buy them
at >$2 though.
I was never all that fond of the things, but the new variety that is
now grown in the district is really very nice (= sweet! :-) and it's
easy to eat half of one at a sitting. I've never tried to freeze
them, so I can't help you there.
Cheers, Phred.
--
ppnerk...@THISyahoo.com.INVALID
brooklyn1
<manda...@gmail.com> wrote:
>On Nov 18, 2:50�am, ppnerkDELETET...@yahoo.com (Phred) wrote:
>> In article <4B038A78.438D4...@sonic.net>, Mark Thorson <nos...@sonic.net> wrote:
>> >Manda Ruby wrote:
>>
>> >> I always buy the one that smells. �If it doesn't, would it become ripe
>> >> in room temperature at home? �I got one like that just now because I
>> >> called the grocery store (and talked to the manager) to get a few
>> >> items ready for me so that I could juts pick those up.
>>
>> >Nope. �Pineapples don't ripen after picking.
>> >That's what my mom told me, and she used to pick
>> >pineapples in Hawaii.
>>
>> I used to think that too, but now I'm not so sure. �I bought one a
>> couple of weeks ago that was still pretty green on the outside, but I
>> didn't get round to eating it for about 5 days and by then it had gone
>> yellow and was *delicious* (close to the best I've ever had).
>>
>>
Ripening means the sugar content increases.
Once picked pineapple does not ripen, once picked its sugar content no
longer increases, instead picked pineapple ferments/rots. Field
ripened pineapple can't be shipped, except in cans, fresh it is too
delicate. The best way to prepare pineapple for eating is to leave on
the kitchen counter upside down, that is support it with it's leaves
pointing down, leave it this way for about 24 hours. This will cause
the sugar it does contain to move (by gravity) from the stem end and
to become more evenly distributed within the entire fruit. Once
brought home from the market pineapple should be eaten as soon as
possible, before it rots. Unless one lives in a part of the world
where pineapple grows they will very likely never taste field ripened
pineapple other than canned. Btw, pineapple is native to the
Americas; Mexico/Central America. Pineapple was introduced into
Hawaii some hundred years ago as an experiment, pretty much a
failure... land there is far too valuable for other uses.
Omelet
PeterL <P...@brissie.aus> wrote:
> > Nope. Pineapples don't ripen after picking.
> > That's what my mom told me, and she used to pick
> > pineapples in Hawaii.
> >
>
>
> She's right.
>
> They don't ripen after picking, so make sure you pick one out that smells
> sweet.
>
> I'm actually in the process of posting a recipe for whole roasted pineapple
> with chilli and rum :-)
>
>
> --
> Peter Lucas
Oh boy, I never thought about roasting a whole pineapple!
That might be a good side dish for Thanksgiving to take to my sister!
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
PeterL
news:ompomelet-5303D...@news-wc.giganews.com:
> In article <Xns9CC7A999DD743P...@61.9.191.5>,
> PeterL <P...@brissie.aus> wrote:
>
>> > Nope. Pineapples don't ripen after picking.
>> > That's what my mom told me, and she used to pick
>> > pineapples in Hawaii.
>> >
>>
>>
>> She's right.
>>
>> They don't ripen after picking, so make sure you pick one out that
>> smells sweet.
>>
>> I'm actually in the process of posting a recipe for whole roasted
>> pineapple with chilli and rum :-)
>>
>>
>> --
>> Peter Lucas
>
> Oh boy, I never thought about roasting a whole pineapple!
> That might be a good side dish for Thanksgiving to take to my sister!
Well then, I'd better get my finger out and post the recipe!!
In a couple of hours...........
brooklyn1
>
>Oh boy, I never thought about roasting a whole pineapple!
>That might be a good side dish for Thanksgiving to take to my sister!
I've prepared roasted pinepple on occasion, but it's best prepared on
the spot, not very good prepared in advance.
http://www.goldenblossomhoney.com/recipes_recipe_display.php?i=504
Omelet
brooklyn1 <grave...@verizon.net> wrote:
My sister only lives across town. Takes me 10 minutes to get there, and
that recipe sounds awful! Sorry. Honey on pineapple? Come on! It's sweet
enough as it is and slicing it prior to cooking it, may as well roast
canned slices!
I'd rather core it and stuff it, and roast it intact.
I think I can come up with my own recipe ideas.... <g>
Slice off the top and bottom, remove the core (a good long fillet knife
should work for that), stuff hollow with a mix of raisins, dried
cranberries and chopped pecans or maybe some chopped apple with
cinnamon, then roast _that_ whole, without peeling the pineapple.
Slice into rings and serve hot, maybe with some whipping cream.
Stu
-->In article <j4fdg5l7i4ab9n2ib...@4ax.com>,
--> brooklyn1 <grave...@verizon.net> wrote:
-->
-->> Omelet wrote:
-->> >
-->> >Oh boy, I never thought about roasting a whole pineapple!
-->> >That might be a good side dish for Thanksgiving to take to my sister!
-->>
-->> I've prepared roasted pinepple on occasion, but it's best prepared on
-->> the spot, not very good prepared in advance.
-->>
-->> http://www.goldenblossomhoney.com/recipes_recipe_display.php?i=504
-->
-->My sister only lives across town. Takes me 10 minutes to get there, and
-->that recipe sounds awful! Sorry. Honey on pineapple? Come on! It's sweet
-->enough as it is and slicing it prior to cooking it, may as well roast
-->canned slices!
-->
-->I'd rather core it and stuff it, and roast it intact.
-->I think I can come up with my own recipe ideas.... <g>
-->
-->Slice off the top and bottom, remove the core (a good long fillet knife
-->should work for that), stuff hollow with a mix of raisins, dried
-->cranberries and chopped pecans or maybe some chopped apple with
-->cinnamon, then roast _that_ whole, without peeling the pineapple.
-->
-->Slice into rings and serve hot, maybe with some whipping cream.
Try stuffing the pineapple with ground pork and roasting it, you'll be amazed
at the outcome.
Omelet
Stu <rec...@foodforu.ca> wrote:
Have you done that? No spices?
PeterL
@news-wc.giganews.com:
> In article <j4fdg5l7i4ab9n2ib...@4ax.com>,
> brooklyn1 <grave...@verizon.net> wrote:
>
>> Omelet wrote:
>> >
>> >Oh boy, I never thought about roasting a whole pineapple!
>> >That might be a good side dish for Thanksgiving to take to my sister!
>>
>> I've prepared roasted pinepple on occasion, but it's best prepared on
>> the spot, not very good prepared in advance.
>>
>> http://www.goldenblossomhoney.com/recipes_recipe_display.php?i=504
>
> My sister only lives across town. Takes me 10 minutes to get there, and
> that recipe sounds awful! Sorry. Honey on pineapple? Come on!
It sounds positively disgusting, to tell you the truth!!
To slice it up like that, you might as well just throw it on the BBQ.
> It's sweet
> enough as it is and slicing it prior to cooking it, may as well roast
> canned slices!
BLECH!! I refuse outright to have any hamburger that has a ring of canned
pineapple on it, or any pizza with pineapple on it.
This is what the whole roasted one looks like during cooking and at the
end.
http://i49.tinypic.com/2ugf0ax.jpg
http://i48.tinypic.com/2wlzzae.jpg
I'll transcribe the recipe for the chilli/rum sauce as soon as I've cooked
dinner.
Omelet
PeterL <P...@brissie.aus> wrote:
> This is what the whole roasted one looks like during cooking and at the
> end.
>
>
> http://i49.tinypic.com/2ugf0ax.jpg
>
> http://i48.tinypic.com/2wlzzae.jpg
>
>
> I'll transcribe the recipe for the chilli/rum sauce as soon as I've cooked
> dinner.
>
>
> --
> Peter Lucas
Nice presentation...
Stu
-->In article <4epeg517dqa9t15s2...@4ax.com>,
--> Stu <rec...@foodforu.ca> wrote:
-->
-->> On Fri, 20 Nov 2009 21:24:02 -0600, Omelet <ompo...@gmail.com> wrote:
-->>
-->> -->In article <j4fdg5l7i4ab9n2ib...@4ax.com>,
-->> --> brooklyn1 <grave...@verizon.net> wrote:
-->> -->
-->> -->> Omelet wrote:
-->> -->> >
-->> -->> >Oh boy, I never thought about roasting a whole pineapple!
-->> -->> >That might be a good side dish for Thanksgiving to take to my
sister!
-->> -->>
-->> -->> I've prepared roasted pinepple on occasion, but it's best prepared on
-->> -->> the spot, not very good prepared in advance.
-->> -->>
-->> -->> http://www.goldenblossomhoney.com/recipes_recipe_display.php?i=504
-->> -->
-->> -->My sister only lives across town. Takes me 10 minutes to get there, and
-->> -->that recipe sounds awful! Sorry. Honey on pineapple? Come on! It's
sweet
-->> -->enough as it is and slicing it prior to cooking it, may as well roast
-->> -->canned slices!
-->> -->
-->> -->I'd rather core it and stuff it, and roast it intact.
-->> -->I think I can come up with my own recipe ideas.... <g>
-->> -->
-->> -->Slice off the top and bottom, remove the core (a good long fillet knife
-->> -->should work for that), stuff hollow with a mix of raisins, dried
-->> -->cranberries and chopped pecans or maybe some chopped apple with
-->> -->cinnamon, then roast _that_ whole, without peeling the pineapple.
-->> -->
-->> -->Slice into rings and serve hot, maybe with some whipping cream.
-->>
-->>
-->> Try stuffing the pineapple with ground pork and roasting it, you'll be
amazed
-->> at the outcome.
-->
-->Have you done that? No spices?
2 cloves garlic grated
2 tbsp soy sauce
1/4 tbsp coriander powder
1/2 tsp pepper
1/4 tsp each ground cloves and nutmeg
1/4 tsp (1 mL) salt
I mix it with the fresh ground pork and then stuff the pineapple
Cook until meat thermometer says 71C or 160F in the middle. Remove from oven,
place on serving plate and allow it to rest 4 min.
Omelet
Stu <rec...@foodforu.ca> wrote:
> -->> Try stuffing the pineapple with ground pork and roasting it, you'll be
> amazed
> -->> at the outcome.
> -->
> -->Have you done that? No spices?
>
>
> 2 cloves garlic grated
> 2 tbsp soy sauce
> 1/4 tbsp coriander powder
> 1/2 tsp pepper
> 1/4 tsp each ground cloves and nutmeg
> 1/4 tsp (1 mL) salt
>
> I mix it with the fresh ground pork and then stuff the pineapple
> Cook until meat thermometer says 71C or 160F in the middle. Remove from oven,
> place on serving plate and allow it to rest 4 min.
Sounds interesting! I'm saving this to the recipe files, thanks. :-)
brooklyn1
Cooked whole you'll have boiled pineapple, ruined.
Slices can be fried or grilled too... but unless eaten immediately it
sucks, ruined.
PeterL
news:ompomelet-B983B...@news-wc.giganews.com:
> In article <Xns9CCAB119A43B8P...@61.9.191.5>,
> PeterL <P...@brissie.aus> wrote:
>
>> This is what the whole roasted one looks like during cooking and at the
>> end.
>>
>>
>> http://i49.tinypic.com/2ugf0ax.jpg
>>
>> http://i48.tinypic.com/2wlzzae.jpg
>>
>>
>> I'll transcribe the recipe for the chilli/rum sauce as soon as I've
>> cooked dinner.
>>
>>
>> --
>> Peter Lucas
>
> Nice presentation...
Whole Roasted Pineapple with Chilli and Rum
1 pineapple
2 vanilla beans, roughly chopped
300g caster sugar
1 (or 2)red chilli, roughly chopped (cayenne chilli??)
10g ginger peeled and grated
2 bananas, peeled and roughly chopped
50ml dark rum
200ml water
Preheat oven to 180C.
To prepare the chilli-caramel, place the chopped vanilla bean and the
sugar into a saucepan. Cook the sugar on high heat until a dark caramel
forms, then add the grated ginger, chopped chilli (including seeds) and
dark rum. Remove from the heat and leave to stand for 5 minutes.
Add the chopped bananas and water, return saucepan to the stove, then
bring back to the boil. Carefully transfer ingredients to a blender, and
whizz till smooth. Pass the mixture through a fine sieve, and set aside
till required.
Remove the top and bottom from the p'apple, then remove the remaining
skin. (Do as in the pic, because it looks cool :-)
Place the p'apple in a large ovenproof saucepan, then pour over the
chilli-caramel. Bring the caramel to the boil, then place in the oven.
Cook for an hour, basting the caramel over the p'apple every 5 minutes
until a rich caramel colour is achieved. Remove the p'apple from the
saucepan and leave to cool for 5-10 minutes. Cut the p'apple into 6 and
serve with vanilla icecream and some of the chilli-caramel.