Once again, Marian led in the South Arm Cooking Club for Seniors. For this kitchen, Marian shared her family recipes with us.
The first recipe is Marian’s Pineapple Fried Rice. This is Marian’s mom’s recipe and was handed down to her when she was thirteen years old.
In this kitchen, we also learn about the benefits of pineapple. Here is the excerpt shared in the kitchen.
Pineapple is a member of the bromeliad family and the only edible bromeliad. It is extremely rare that bromeliads produce edible fruit. It is a multiple fruit, i.e. one pineapple is made up of dozens of individual flowerettes that grow together to form the entire fruit. Each scale on a pineapple is evidence of an individual flower.
Pineapples stop ripening the minute they are picked. There is no special way of storing them that will help ripen them further. Color is relatively unimportant in determining the ripeness.
Choose your pineapple by smell. If it smells fresh, tropical and sweet, it will be a good fruit. The more scales on the pineapple and the bigger the scales, the sweeter and juicier the taste.
Pineapple is a remarkable fruit. It is lush, sweet and has an exotic flavour. It’s health benefits includes easing indigestion, arthritis and sinusitis. Pineapple juice has an anthelmintic effect which helps to get rid of intestinal worms.
Pineapple is high in manganese, a mineral that is critical to the development of strong bones and connective tissue. A cup of fresh pineapple juice will give you nearly 75% of the recommended daily amount of manganese. It is particularly helpful to older adults, whose bones tend to become brittle with age.
Pineapple contains bromelain, a proteolytic enzyme which helps to break down protein; which is why pineapple is known to be a digestive aid. It helps the body to digest proteins more efficiently. Bromelain is also considered and effective anti-inflammatory agent. Regular ingestion of at least one half cup of fresh pineapple daily is purported to relieve painful joints common to osteoarthritis. It produces a mild pain relief. In Germany, bromelain is approved as a post-injury medication because it is thought to reduce inflammation and swelling.
- 1 cup finely chopped celery
- 1/2 cup finely chopped or grated carrot
- 1/2 cup frozen green peas
- 1/2 medium onion, chopped
- 250g chicken breast or 2 pieces breast fillet, cut into cubes
- 2 eggs (optional)
- 1 can crushed pineapple
- 4 cups cooked rice
- garlic powder
- ginger powder
- salt and pepper
- sesame oil (optional)
- 2 tablespoons canola oil
- 1 whole pineapple for presentation (optional)
Serves 4 to 6
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Hi Suanne, thank you for the insights on pineapples. I learned quite a bit from this post. I like pineapples, specially the fresh ones. I always thought it will still ripen when you leave it alone for a few days. Also learned how to pick a nice and juicy pineapple. Thanks again.
I love the family recipes.
If the pineapple is yellow on the outside and smells sweet, it is ripe but could be bruised on the bottom if it’s sitting for a few days. If the pineapple is green, put it in a plastic bag for a day or two and it will ripen quickly. If you want to keep it green for a longer time, keep it in your fridge crisper. I don’t know if the spiky leaves are any good, I usually chop them off before putting the fruit in the fridge.
Bananas release a gas that speed up the ripening process – if you chose a green pineapple (one that’s not ripe yet), just put it beside bananas if you have any.
A good way of choosing ripe pineapples is to look at the leaves and try to pluck out the innermost leaf (looking at it from the top), it it comes off easily, it is ripe.
Great post – this is the dish I like making and eating the most.
The pineapple will “ripen” (ie turn yellow from green) but it won’t get any sweeter using that method.