"The Pineapple," wrote Fernandez de Oviedo in the 16th century, "appeals to every sense but that of hearing ."
Oviedo may seem to think very highly of the pineapple, but we know that this fruit (native to the Americas) became very popular in Europe and became a symbol of things exotic. Only the wealthiest luxurious were associated with the pineapple. The first European to eat a pineapple was Christopher Columbus on November 4th, 149, on the Island of Guadeloupe. Columbus was amazed by the taste and shortly after pineapples became a main food to trade on Trans-Atlantic trade routes.
Pineapples contain an enzyme, Bromelain, that works as an anti-inflammatory (the enzyme was used to reduce any inflammation in wounds). Bromelain also breaks down protein, a natural meat tenderizer and digestive aid. Pineapples also contain enormous amounts of vitamin A, vitamin C, manganese, and dietary fiber!
In Mexico, pineapples are grown along the tropical coasts, in the Papaloapan River, in the lowlands of Veracruz and Oaxaca. Mexico also calls itself the "Pineapple Capital of the World" because until recently, Mexico was the most important pineapple-exporting region in the world.
The big question is: what can you make with pineapples?
There are a multitude of recipes where the main ingredient is pineapples, but in Mexico a popular fruity favorite is the Agua Fresca, or pineapple water.
Agua Frescas are fresh fruit drinks found all throughout Mexico. Most of the time the drink can be bought at food stands on the streets or at restaurants. They are served from large barrel glass containers (vitroleros) and are very similar, in taste, to sorbets (they freshen the palate). Agua Fresca are a great summer drink, easy to make, inexpensive, and healthy!
Mexican Pineapple Water Recipe:
Cuisine: Mexican
Yields: makes a large pitcher
Prep time: 15 min
Ingredients:
1 ripe fresh pineapple*
1 to 2 cups granulated sugar (or to taste), divided**
8 to 10 cups water
Ice cubes
* Smell the pineapple when purchasing. You should pick up a sweet flavor. The stronger the smell, the riper the fruit. Turn the pineapple upside down in an empty container for a few hours before you grill it to distribute the sugar throughout the fruit.
** It is hard to give precise measurements on this recipe, because the size and ripeness of each pineapple varies. The amount of sugar needed will vary depending on the sweetness of the fruit, and also your taste. Sugar substitutes may also be used if desired. So - taste your pineapple before adding sugar!
Preparation:
With a sharp knife, cut off ends of the pineapple. Quarter and then cut into eights. Cut off the outside or skin of the pineapple. Then cut the pineapple pieces into cubes.
Place the pineapple cubes, sugar, and 1 cup of water in the blender and liquefy (the liquid will be quite thick and frothy). Depending on the size of your pineapple, you might need to process in the blender in more than one batch. NOTE: Use only enough water in the blender to liquefy the fruit. Strain the pineapple liquid through a fine sieve or strainer into your pitcher.
ADIOS TILL NEXT TIME!
-Gillian
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