Marcia Dawson and Larry Kirkland operate a small pineappple stall in Portland. She showed the Food team how to peel a pineappple without being stuck by the prickly leaves (also known as the top which can be re-planted), and rough skin. After peeling, the dark centres in the skin are removed by cutting diagonal strips one either side of them. She holds it in a plastic bag open inside out, ready to slip the juicy fruit in and will even slice or cut it into wedges for customers. These are sold at $50.00 per pound.The skin and fruity bits can then be put to soak in hot water for some poor man's pineapple juice. - PHOTOS BY KEISHA SHAKESPEARE-BLACKMORE
Pineapple Tart
Rough puff pastry (using one and a half cups flour)
Filling
2 cups pineapple
half tsp. grated nutmeg
quarter tsp. mixed spice three quarter cup brown sugar
3 drops almond essence
3 tbs. Currants
Sugar for dredging
METHOD
1. Cook pineapple in salted water for 10 minutes.
2. Slit lengthways and remove centre of core.
3. Place all ingredients for the filling, except currants in the blender. Blend for two minutes. Then stir in currants.
4. Roll out pastry one eighth inch thick.
5. Cut into five inches round and damp edges.
6. Divide the filling evenly between the pastry circles.
7. Fold each round over in half and seal.
8. Bake on the top shelf at 400 degrees Fahrenheit for 20 to 25 minutes. Dredge with granulated sugar.
9. Serve hot or cold. Makes eight tarts.
Source: A Hamper of recipes from Jamaica by Jill Roberts
Poor Man's Pineapple Juice
Skin from two medium pineapples
2 cinnamon sticks
1 tsp. cloves
1 tsp. bitters
2 tbs. ginger
1 quart hot water small bit of dried orange
peel Sugar to taste (Lime juice optional)
METHOD
1. Peel pineapple, place skin in a container with lid.
2. Add ginger, cloves, bitters, hot water, and cinnamon sticks. Leave to soak overnight.
3. Strain then sweeten to taste.
4. Serve with crushed ice and garnish with a slice of pineapple and a small umbrella.
Minty Pineapple Mojito
1 large pineapple, peeled
cored, and cut in two inch
chunks
quarter cup Wray and
Nephew Overproff Rum
(optional)
quarter cup granulated
sugar
1 brunch of fresh mint,
picked (half cup mint
leaves)
METHOD
1. Place the pineapple chunks in a glass bowl with the rum and chilli for half and hour.
2. Using a mortar and pestle, crush the mint with the sugar (it will bruise the leaves). Do this until the leaves are well mashed up.
3. Just before serving, remove the pineapple and drain off any excess juices. Toss with the minty sugar and serve immediately to retain the crunchy texture of the sugar. The fruit will disappear before you can blink.
Source: Eat Caribbean by Virgin Burke
