Many years ago, I read of a novel way of using the peel of pineapples to produce a refreshing drink. I believe the recipe is Jamaican in origin. It is especially good served on hot days or after a heavy meal.

This recipe first appeared as a side post to a series of posts where I featured an English Tea Spread, inspired after a visit to the The EnglishTea Room at Brown’s Hotel in London. The recipe for Pineappleade was tagged on with the recipe for Ham With Honey Butter Tea Sandwiches.  I have been requested to create separate posts for my side recipes so that it can be accessed easily. Great idea. You might wonder why a recipe for Pineappleade was filed under English Tea Spread to begin with. I had used a pinch of cloves in my Ham sandwich and the pineappleade recipe was to help use up some of that clove powder that would otherwise be left sitting in your larder for goodness knows how long. Enjoy the drink, it is a definite thirst quencher! Hot or cold!

Top plate: Classic Victoria Sponge Cake sandwich with strawberry jam and buttercream icing, Checkerboard Cookies, Sweet Milk Scones.
Bottom layer of sandwiches from left to right: Roast Beef with Beetroot Tea SandwichesSmoked Salmon with Dill Butter Tea SandwichesHam with Honey Butter Tea Sandwiches.
Top layer of sandwiches from left to right: Egg and Cress Tea Sandwiches,Roast Beef with Beetroot Tea Sandwiches,Crisp Cucumber Tea Sandwiches.

Pineappleade Made From Pineapple Peel & Core

Prep: 15 minutes 
Cook: 5 minutes
Inactive: 24 hours
Level: Easy
Makes: ~4 cups
Oven Temperature:
Can recipe be doubled? Yes.
Make ahead? Keeps well refrigerated up to 5 days.

Ingredients

Peel and core of 1 pineapple
Pinch of ground cloves
1/2″ (1.25cm) cinnamon stick
1/2 cup sugar (more or less to suit your taste)
1″ (2.5cm) ginger
4 cups (1 litre) water

Method

1. You must clean the peel thoroughly with a brush under running water. Then, top and tail pineapple as shown below.

2. Remove most of the outer peel and trash that too as shown in image below.

3. Reserve whatever remaining pineapple peel and the core that you would normally cut off and trash. Refer to the image below.

4. Add all ingredients into the pot. Bring to the boil, cover and turn off the heat. Set aside for 24 hours. I leave mine in the refrigerator.
5. Strain and serve.
6. The pineappleade can also be reheated for a hot soothing pineapple beverage.
7. Before eating the pineapple flesh, remember to rub it through with some salt. This cuts down on the acidic burn that you sometimes experience on your tongue after biting into a pineapple. Whether you decide to wash off the salt is up to you. I usually salt just enough to make it tasty and cut down on the burn and I do not rinse the salt off.

Tips

These are just 2 ways I like to eat pineapples

(1) A touch of mint sugar
I like eating pineapples on its own but it can also be made to taste better and unusually different once you add other taste elements to it. For instance, Jamie Oliver, the popular chef, does a particularly good bashed up mint and sugar combination that is sprinkled over thinly cut pineapples.

(2) Grandma’s pineapple
My grandmother ate pineapples served only one way. Get ready for this. After cutting the pineapple into 1″ (2.5cm) wedges, she salted them lightly, then drizzled a very thick and dark caramel sweet soy sauce, sprinkled some coarse sugar both for sweetness and texture and for heat she threw in spicy hot red chillies. Sounds odd but the sweet, salty, spicy and slight sourness from the pineapples makes a well balanced combination of flavours. Bet you Jamie Oliver never thought of that one! Remember though, use the caramelised sweet dark soy sauce and not regular soy sauce!

Grandma would approve of this.

WHAT’S COMING UP NEXT?

Another beverage and recipe that uses powdered cloves. Masala Tea/Chai Tea is one of my favourite hot beverage. That recipe is coming up next!

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