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Fresh Pineapple fresh pineapple, such as in the yummy tropical-tasting orange, carrot and pineapple cooler. We all know that fresh carrot juice is incredibly nourishing, but sometimes it’s a hard sell. Mixed with orange and pineapple, it makes a fresh breakfast drink that somehow seems more familiar. Chunks of pineapple also perk up a salad. It is best to wait until the last minute to stir the juicy fruit into meat salads because fresh pineapple contains an enzyme that breaks down protein. The same enzyme prevents gelatin mixtures from congealing when fresh pineapple is used. Heat deactivates it, so canned pineapple is better suited for congealed mixtures. It is also better to mix fresh pineapple to fruit salads right away, as it will help keep fruit such as bananas, apples and pears from turning brown. When selecting fresh pineapple, look for large fruit with deep green leaves. Pineapples are harvested when fully ripe. The shell color is only an indication of variety, not ripeness. Fragrance, a good sign of quality, will only help if the pineapple is at room temperature. PINEAPPLE PICKLES Makes 3 pints 2 fresh pineapples 1 cup sugar 50

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Tidewater Times March 2019  

March 2019 Tidewater Times

Tidewater Times March 2019  

March 2019 Tidewater Times