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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 posted 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.
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| English Afternoon Tea
Top plate: Classic Victoria Sponge Cake, Checkerboard Cookies,
Sweet Milk Scones. Bottom plate first layer: Egg and Cress, Roast Beef with Beetroot, Crisp Cucumbers.
Bottom plate second layer: Roast Beef with Beetroot, Salmon
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You might think it rather odd to have a recipe for pineappleade filed under English Tea Spread. Yes, it is unusual but I had used a pinch of cloves in my 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!
PINEAPPLEADE MADE FROM PINEAPPLE PEEL & CORE
Prep:
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10 minutes
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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. |
Just the ingredients
Peel & core of 1 pineapple
Pinch of cloves 1/2" (1.25cm) cinnamon stick 1/2 cup sugar 1" (2.5cm) ginger 4 cups (1 litre) water |
Peel and core of 1 pineapple
Pinch of cloves
1/2" (1.25cm) cinnamon stick
1/2 cup sugar
1" (2.5cm) ginger
4 cups (1 litre) water
Pinch of cloves
1/2" (1.25cm) cinnamon stick
1/2 cup sugar
1" (2.5cm) ginger
4 cups (1 litre) water
Method
You must clean the peel thoroughly with a brush under running water.
Top and tail pineapple as shown below.
Remove most of the outer peel and trash that too.
Reserve whatever remaining pineapple peel and the core that you would normally cut off and trash before you get to the edible part of the fruit. Refer to the picture below.
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.
Strain and serve.
The pineappleade can also be reheated for a hot soothing pineapple beverage.
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
I like eating pineapples on its own.
Pineapples can also be made to taste better and unusually different once you add other taste elements to it.
Jamie Oliver, the popular chef, does a particularly good bashed up mint and sugar combination that is sprinkled over thinly cut pineapples.
My grandmother used to eat pineapples served only one way. Get ready for this.
After cutting the pineapple into 1" (2.5cm) wedges, she would salt them lightly, drizzle over them, a very thick dark caramel sweet soy sauce, sprinkle some coarse sugar both for sweetness and texture and then for heat she would throw in spicy hot red chillies over it.
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!
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| 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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