Every weekend in the summer, I make a very large bowl of fruit salad. Pineapple, melon, green apples, strawberries, peaches, plums and blackberries all go into the mix. Dressed with Strawberry Vinegar, it is delicious and refreshing. What to do with the pineapple carcass? Make pineappleade. Several years ago, I came across this recipe from Martha Stewart Living and have been making it ever since.
- Entire peel of pineapple
- 1/2 c. sugar
- 2 whole cloves
- 1 tsp. peeled ginger
Bring 4 cups of water to a boil. Place pineapple peel, sugar, cloves and ginger in a large heatproof pitcher. Pour boiling water into pitcher and stir to combine. Let stand at room temperature for 24 hours. Strain. Transfer to refrigerator to chill.
My adjustments: I use the entire pineapple including the core, but not the base. Before straining, I squeeze all of the juice from the rind back into the mixture. I try to get out all of the goodness. I cut back on the sugar and only use 1/3 cup per my husband’s request. I also add about 10-12 cloves for more flavor.
This drink is fabulous by itself or you can make your own blends. My husband often adds pomegranate juice or cherry cider to his concoctions. It would make a great base for a tropical drink. Also, we found this gadget to be the best and easiest way to cut a pineapple. Enjoy!