Recipe: Fresh Pineapple [X 7]

Fresh Pineapple Pie
3 cups fresh pineapple, finely chopped
3 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
Pastry for a 2 crust 9" pie

Cook pineapple until tender, and consistency of canned crushed pineapple. Drain. Mix cornstarch, sugar and salt. Add to pineapple. Cook until thick, stirring constantly. Cool. Pour into pie shell. Cover with top crust. Bake at 425F for 25 minutes.
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GRILLED TUNA WITH PINEAPPLE SALSA
1/2 cup olive oil
1/4 cup lemon juice
4 scallions, chopped, including the tops
4 tuna steaks, 1" thick

Pineapple salsa:
1 small fresh pineapple, cut into small cubes
1 small red onion, diced
1 medium red bell pepper, cored, seeded & diced
1 medium yellow or orange pepper, cored, seeded & diced
1/2 to 3/4 tsp finely minced jalapeno or serrano chile pepper
1 tsp ground coriander
1 tsp ground cumin
2 TBL lime juice
1 clove garlic, minced

Combine the oil, lemon juice & scallions. Pour over the tuna steaks in a flat pan & marinate for several hours before grilling tuna. Meanwhile, prepare pineapple salsa by combining all the salsa ingredients. Set aside. When ready to cook, place the tuna steaks directly on a hot oiled grill. Cook for 4 minutes on each side, turning once. Do not overcook. Serve with salsa on top or passed in a bowl. Serves 4.

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Placer Boricua
1 c. fresh cut ripe pineapple
1 oz. white Puerto Rican rum
2 oz. anisette
1 tbsp. sugar (optional)
1 c. ice

Pure'e all ingredients in a blender. Serve with fresh pineapple. This drink is light and very refreshing. Serve 2.
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Island Fruit Soup

Ingredients
1-3/4 cups chopped fresh pineapple
3/4 cup chopped ripe cantaloupe
3/4 cup chopped ripe papaya
3/4 cup unsweetened apricot nectar
3/4 cup sparkling water
1 Tablespoon chopped fresh mint
Puree the fruit in a blender or food processor; with motor running, add remaining liquids and mint. Chill at least three hours. Serve with fresh garnish.

Serves: 4
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Strawberry Smoothie

Ingredients
2 cups orange juice
1/8 fresh pineapple, chunked
1 whole banana, previously chunked and frozen
frozen whole strawberries
creamy non-fat vanilla yogurt
lime

Place orange juice, pineapple and banana in blender and start blending. Add frozen strawberries a few at a time until blender jar is full and smoothie is a pretty pink color. Blend until smooth but keep thick and frozen. Add 2 big rounded spoonfuls of creamy vanilla yogurt. Serve in individual pedestal goblets leaving 1/2 inch head space. Garnish with round slice of lime over edge of glass.

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FRESH PINEAPPLE UPSIDE-DOWN CAKE
serve 6

2/3 c Granulated sugar
3/4 c Unsalted butter
1 ts Vanilla
1/4 ts Ground nutmeg or mace
2 Eggs
2 Egg yolks
1 1/2 c Milk
2 ts Baking powder
1/4 ts Salt
1 1/2 c Flour
1 c Yellow cornmeal
1/3 c Madeira
1 lb Pineapple, peeled, cut into
-1/2" thick slices, core
-removed (about 1/2
-med pineapple)
3/4 c Dark brown sugar, packed

CREAM TOGETHER GRANULATED SUGAR and 1/2 cup butter at medium speed in mixer
bowl until smooth. Lower speed; add vanilla, nutmeg, eggs, yolks and milk.
Mix until incorporated. Add baking powder and salt, then flour and
cornmeal. Mix until fluffy. Set aside. Combine remaining 1/4 cup butter,
Madeira and pineapple in heavy, 10-inch oven-proof skillet over medium heat
and cook 20 minutes. Pineapple will release a lot of liquid. Remove
pineapple with slotted spoon. Cook liquid until it's reduced nearly to a
glaze. Add brown sugar and cook until mixture becomes smooth, about 2
minutes. Replace pineapple slices, arranging them nicely in syrup. Pour
cake batter over fruit. Bake at 375F on middle rack 20 to 25 minutes. When
done, wooden pick inserted into center of cake will come out clean. Place
large platter over skillet and turn upside down to remove cake from
skillet. Let cake cool.
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Saut ed Pineapple

1/2 inch slice of fresh pineapple per serving
1 strawberry per serving
1 T. butter
Sugar
Fresh mint

Sprinkle pineapple very lightly with sugar. Saute in melted butter until browned. Serve each pineapple with a strawberry and a sprig of mint.