Golden pineapples

In Hong Kong fans of pineapples can buy replicas made in pure gold but for the rest of us the pleasures of the fruit are much simpler.

When Sir Walter Raleigh arrived in the West Indies he found the juicy pineapple being used for food and making alcoholic drink. Columbus also wrote about the pineapple. The Portuguese, took the pineapple to Saint Helena soon after they stumbled upon the island in 1502 and then to their colonies on the coast of Africa. By about 1550 it was established in India. The pineapple then spread pretty much to everywhere that had the climate to support it.

From the 18th century onwards the aristocracy greatly valued pineapples and the distinctive form of the fruit became common as an architectural and design motif, appearing on stairs or on ceiling bosses and textiles. One nobleman even built a large folly building entirely in the shape of a pineapple. Generations of British people were brought up on tinned pineapple, packed in cloying heavy syrup.

Fresh pineapples are good and cheap in the shops at the moment and are delicious when prepared and served. Doing this is fiddly but practice makes perfect and at present prices now is a good time to start learning. Use a sharp knife.

Pineapple rice is easy to make for a summer meal. Cook some long-grained rice, drain and then put into the wok, adding some finely sliced red pepper, a few peas, chopped tomatoes and anything else you fancy. Cut the pineapple in half and scoop out the centres, throwing away the woody core. Chop the flesh and add it to the rice mixture. Then fill the pineapple halves and allow to cool before serving. Ideal for a barbecue.

The ultimate pineapple cocktail is, of course, the Piña Colada, which was invented in Puerto Rico. A recipe favourite with professional barmen calls for:

Two measures of white rum
One and a third measure of coconut cream
Two and two thirds measure of fresh pineapple juice
One teaspoon of whipping cream
Half a measure of caster sugar

Shake everything together until the sugar is dissolved. Add a glass of crushed ice and then shake again. Garnish with a slice of fresh pineapple and a cherry and serve.

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©Phillip Bruce 2009.