Enjoy the Tasty
Pineapple
Mary Emma Allen
When I was a child, pineapple seemed a gourmet treat the
rare times Mother served it. Pineapple wasn't readily
available in those days of home canned fruits. So whenever
Mother purchased canned pineapple or fruit cocktail, we
thought it a special dessert.
I didn't taste fresh pineapple until I'd married and moved
to Texas when my husband was an Air Force pilot.
History of Pineapple
This fruit is believed to be native to northern South
America and was cultivated by the Incas centuries ago.
Pictures of the pineapple fruit and plant have been found
on old pottery of the Inca Indians.
From South America, the pineapple was taken to the West
Indies. There Columbus supposedly saw it growing when he
landed.
A Sign of Hospitality
The natives in the West Indies used the pineapple as a
sign of
hospitality. If they placed pineapples or pineapple tops
near the door of their hut, it meant that strangers to the
village were welcome.
Spanish explorers took pineapples back to Spain. The
Spanish adopted the custom of placing pineapple tops over
doorways as an indication of hospitality. Then this custom
spread to other European countries.
In England, and later the New World, pineapples frequently
were carved over doorways or on gateposts to welcome
guests. In colonial days, beds often were made with a
pineapple design on the bed posts. For years, one of these
beds stood in the guest room at my in-laws' home.
Pineapple a Weed in Hawaii
A Spanish explorer, Don Francisco de Paulay Marin, took
the pineapple to the Hawaiian Islands in 1790. Ironically,
for about 100 years, this plant was considered a pesky
weed.
Only in the 1880s, when an Englishman, Capt. John Kidwell,
experimented with growing the pineapple scientifically and
commercially, did it become popular. He opened a cannery
in 1892. Since then Hawaii has become a large producer of
pineapple.
Versatile Fruit
Fresh pineapple is tasty and combines well in fruit
salads. It can be used as a dessert, snack, garnish, or
mixed with other ingredients in many recipes.
(Remember - do not use raw pineapple in jello salads for
enzymes in the pineapple keep the jello from congealing.)
BAKED PINEAPPLE - Place canned pineapple slices in a
baking dish. Sprinkle with lemon juice, cinnamon, nutmeg,
and a little brown sugar. Bake at 400 degrees F. about 10
minutes.
Serve as a garnish with meat. Or use as a dessert with a
scoop of vanilla or pineapple ice cream on each serving.
PINEAPPLE-HAM SALAD - Mix together 2 cups diced cooked
ham, 3 cups shredded cabbage, 1 1/2 cups well drained
crushed pineapple. Mix together 1/2 cup mayonnaise or
salad dressing (less, of you desire), with 1/4 cup
pineapple juice.
Stir into cabbage-ham-pineapple mixture. Add salt to
taste.
Chill before serving and allow flavors to mingle.
(c)Mary Emma Allen
In addition to
writing cooking columns, Mary Emma Allen writes for
children. Her latest book is a coloring book to accompany
her children's anthology, "Tales of Adenture & Discovery.
Visit her web site to view more "Country Kitchen" columns:
http://homepage.fcgnetworks.net/jetent/mea;
mailto:me.allen@juno.com)
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