Pineapple I love you

If you don’t know how to pick the right pineapple, your experience could be unpleasant.

To test the pineapple’s ripeness, pick off one of the leaves from the top. If it comes out easily, your pineapple is ready to go. Color is not always the best indicator.

Pineapple Cucumber Gazpacho

Ingredients:

-1 cup of pineapple

-1 small or medium cucumber

-Half a jalapeño pepper

-1/4 cup of chopped onion (red or white)

-12 oz. of pineapple water or pineapple juice

-Handful of chopped red cabbage

-1/4 cup of cilantro

Method:

Whir all ingredients together in the blender. If you don’t have onion, chives are a nice substitute. When you have a nice pureed mixture, let the soup sit in your fridge until chilled (two hours at the least). Serve in a bowl and top with cilantro, red cabbage and/or tortilla chips if you have them. To wash it down, try the next recipe.

Pineapple Water

Ingredients:

-The rind from a pineapple

-A pitcher filled with water

Method:

After cutting a pineapple, take the rind and slice off any remaining fruit. Wash away any dirt or residue from the rind, or just give it a quick rinse.

Place rind in a large pitcher and fill with water. Put the pitcher in your fridge for four to 24 hours, and enjoy all week long. The flavor is subtle—don’t expect a juice—just a refreshing take on your usual H2O.

Try the above recipes, or enjoy your pineapple tossed in a stir-fry, blended in a cocktail or straight from the bowl.