When life gives you pineapple peel, make them into refreshing juice! ~ by Serena Ball, MS, RD
Disclosure: I received 2 free copies of Cooking Light Global Kitchen as Cooking Light Blogger Connection member. My thoughts and opinions are my own.
You may have heard chefs have taken to “root to leaf” cooking – to use up all parts of a plant:
Think broccoli stalk slaw or sauteing carrot tops like other greens.
Yes, I’ve tried both of those… delicacies – more because I’m a thrifty gal than a trendsetter – and totally curious how carrots tops taste. (The slaw was delicious, the carrot tops taste like, well, carrot tops – like very, VERY green carrots.)
Supposedly this #foodtrend comes on the tail (pun intended!) of “nose to tail” butchery by chefs. (Or thrifty people like my farmer’s wife grandmother.)
But whether you call it “root to leaf” or “root to stalk” cooking, I’ve never, ever thought of eating the pokey, brown, bumpy pineapple skins I’m always so careful to cut OFF a pineapple.
But thanks to the gorgeous new cookbook Cooking Light Global Kitchen: The World’s Most Delicious Food Made Easy by David Joachim, I learned you can make super-refreshing pineapple juice from those pokey pineapple peels. Joachim writes in the book, “African food historian Jessica B Harris says that cooks on the Ivory Coast make the beverage as a thrify way to use up leftover pineapple skins.” I will ALWAYS save my pineapple skins from now on; this juice was kickin’ ginger-y, a bit citrus-y, lightly pineapple-y – and delicious straight or spiked.
Here are the changes I made to the original Gingered Pineapple Juice recipe which is super easy and was whipped up just 2 hours before my girlfriend arrived for cocktails on our back patio (YAY! It’s summer!!)
- Used slightly less powdered sugar
- Used dried lemongrass instead of fresh and steeped with peels (or you could use lemon zest)
- Served the juice in fancy glasses for the kiddos and with rum for the adults.
Do you juice? Or are the supermarket juices just fine, thank you?