This week it’s International Pineapple Day. Who knew! I’m delighted to have partnered with the lovely folks Dole NZ to create a series of healthy recipes using their delectable fresh Tropical Gold™ pineapples. Carrying the Rainforest Alliance certified seal, their pineapples are grown according to strict sustainability standards that protect wildlife and improve conditions for workers & their families. They’re also full of fibre and a great source of vitamins B1, B6 and C. They’re actually fairly simple to make – they just take a short amount of make-ahead prep. The blossoms will keep for a fortnight and take a cake to the next level. Enjoy x
3 cups greek yoghurt
¼ cup runny honey
½ tsp vanilla extract
¼ Dole pineapple, peeled, cored removed and diced
¾ Dole pineapple, peeled and thinly sliced
2 egg whites
¼ tsp salt
½ cup runny honey
1 teaspoon vanilla extract
3 cups shredded coconut
Make ahead: Make Labneh up to three hours ahead or overnight. Take a sieve and line it with some blue cloth or a clean fabric cloth, place on top of a bowl or pot. Pour the yoghurt into the cloth and leave to hang in the fridge for at least three hours or overnight. Stir through honey and vanilla then fold through pineapple.
For the pineapple blossoms, peel the pineapple and remove the eyes/seeds with a coring knife. Turn pineapple on it’s side and using a very sharp knife cut the thinnest slices you can manage (you should be able to see your knife though the pineapple). Press slices between two paper towels to remove excess juice. Place the slices on a baking tray lined with a baking paper.
Bake them at 120°C degrees to slowly dry them out. Baking times vary, but you’ll want to start with 30 minutes, then flip the slices over, and then bake for another 30 minutes. The slices should shrink and be almost completely dry.
If they aren’t dry after the hour, bake them for 5-10 minute increments and keep a close eye on them so they don’t get too brown. Place the flowers in muffin tins so they curve like a flower and let them dry overnight so they retain their shape.
For the Macaroon Crust Preheat the oven to 165°C. Lightly grease 4 mini tart tins. In an electric mixer, whip egg whites and salt until stiff peaks form. Add the honey and vanilla then fold in the coconut until completely combined.
Press into the base and sides of the tart tins. Bake for 15-20 minutes, or until golden brown. Allow to cool. When ready to serve top with labneh and pineapple blossoms.