Pineapple

 

 

The fist time a pineapple was seen by an European was the time when Christopher Columbus stepped on American land. It was unique at that time in the world. Pineapple was though to be a royal fruit in the Renaissance period. This tropical perennial plant is native to Uruguay, Brazil, Puerto Rico, and Paraguay. Its size is medium and its 30 or more trough-shaped and pointed leaves surrounding a thick stern make it easy to recognize. The fruit is a rare example of multiple fruits, with many flowers spirally arranged along the axis. The leaf tip has many spines, especially for the Spanish and Queen cultivars.

            It is one of the most commercialized fruit containing Crassulacean acid metabolism, or CAMphotosynthesis. It also contains a proteolytic enzyme (bromelain) and enzymes that help digesting food; therefore, the pineapple has benefits for some intestinal disorders. It also provides 40% of the daily-recommended doses of vitamin C, 10% of the Daily recommended doses of vitamin B and the same percent of Copper. In the Philippines, the fruits were known in traditional medicine as antihelminthics and anti-inflammatory if applied topically. A root decoction is also used for treat diarrhea. On the other hand, Pineapple is not recommended in large amounts because it can give stomach ulcers.

As a houseplant, it is necessary to mention that it is difficult to maintain it healthy. The plant may contact various diseases such as mealy bugs (that live on the surface of the leaves), bacterial heart rots and anthracnose. It also must be said that pineapples are sensitive to chill; therefore, they should not be stored in the refrigerator. It is not healthy to eat the fruit ripen anymore than what it was when picked.

 

Pineapple Upside Down Cake

 

For a great tasting Pineapple Upside Down Cake, I’ve always used the following recipe.

Please note that the addition of pecans is optional.This is a recipe passed down from my husband’s grandmother. It’s been “tweaked” through the years, but I’ve always found that the extra addition of pecans seems to make it a very popular dessert in our house. If you like the idea of adding nuts, you could also use walnuts, chopped into small piece’s. It’s sure to be a favorite at any type of gathering you may be attending.

 

Pineapple Upside Down Cake Recipe

Preheat oven to 350 degree’s.
You will need the following ingredients:

  • 1/4 cup of butter
  • 2/3 cup of brown sugar
  • 1 can of sliced pineapple with juice drained
  • Approximately 10 maraschino cherries, whole (stemmed)
  • 1/2 cup chopped pecans (optional)
  • 1-1/3 cups of white flour
  • 1 cup of sugar
  • 1/3 cup of shortening
  • 1-1/2 teaspoons of baking soda
  • 1/2 teaspoon salt
  • 3/4 cup of milk
  • 1 egg

In 9 inch square pan, (round is also fine), melt the butter in oven. Sprinkle the brown sugar evenly over the melted butter in the bottom of the pan. Place the pineapple rings over brown sugar and butter mixture, spreading them evenly. Place a cherry in the center of each pineapple ring.

If you decided to use the pecans sprinkle the above with the pecans now.

In medium sized bowl, beat the remaining ingredients together with an electric mixer on low. Switch to high speed and beat for about 30 seconds, making sure you’ve scraped the bowl often. Pour the batter over the pineapple, cherries and pecans. Bake for 45-50 minutes, or until a toothpick inserted in the middle, comes out clean.

As soon as you remove the pineapple cake from the oven, take a large size plate and place it upside down over the cake. Turn plate and pan over, and leave for a few minutes to let it settle. Remove pan and serve your pineapple upside down cake warm. If any of the brown sugar, pineapples or cherries remain in the pan, simply use a butter knife to scrape them off and replace on top or sides of cake.

Store remaining Pineapple Upside Down Cake loosely covered in the refrigerator. It will stay fresh and delicious for approximately three days.



 


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