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Dried Pineapple


Dried Pineapple

Dried Pineapple
© Denzil Green


Dried Pineapple comes in chunks, sliced rings, and diced.

It is often treated with sulphur dioxide as a colour fixative to help them retain appealing yellow colour. Without it, dried pineapple can turn very brown.

Sometimes it is sold coated with sugar, to make a chewy, sweet snack with a bit of sourness that you can eat out of hand. Ones with no added sugar may be more sour,

It is not sticky.

Freeze-dried slices will be more like fruit leather, and chewier, browner, and drier.

Dried chunks of pineapple can be eaten out of hand, used in a trail mix, used in baking, in some Asian dishes or in pork dishes, or added to leafy salads,

Whole, dried pineapples are used for centrepieces, large festive wreathes, and mantlepiece decorations.

You can dry your own pineapple at home from fresh pineapple in a dehydrator on medium setting for 24 to 36 hours,

Thailand is the principle supplier to North America of dried pineapple.

Cooking Tips

To use in recipes, let stand covered in warm water for 5 minutes to reconstitute.

Substitutes

Another dried tropical fruit, such as mango, papaya, or dried apricots.

Equivalents

4 cups, chunked = 16 oz (450g)

1 pound (450g) slices = 4 cups, chunked

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Also called:

Dried Pineapple Chunks; Dried Pineapple Rings; Ananas sechée (French); Ananastrocken (German); Piña seca (Spanish)

Comments

See also:

Dried Fruit

Agen Prunes; Banana Leather; Dates; Dried Apples; Dried Apricots; Dried Banana; Dried Blueberries; Dried Cherries; Dried Cranberries; Dried Fruit; Dried Pineapple; Fig Paste; Figs; Mincemeat; Prunes; Raisins; Tamarind; Trail Mix

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Bon mots

"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."

-- Voltaire (French writer. 21 November 1694 – 30 May 1778)

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