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MEALS THAT HEAL

Slice of health

Not only fragrant and sweet, the fruit is low-cal too

VITAMIN-RICH Pineapple

Pineapple is a tropical fruit, which is full of spines, yet crunchy, sweet, fragrant and delicious. It gets its name because of its resemblance to a large pinecone. Basically, pineapple is a shrub that belongs to the Bromelain family Ananas Cosmosus. A versatile fruit, pineapple can be used to make juice, jams, jellies, desserts, cakes and cocktails. An easily cultivable plant, pineapple needs a warm climate and well drained soil. It grows about 60 to 90 cm in height and the fruit weighs about 2 to 4 kg. The fruit is ready to be picked after about 20 months of planting. It is available round the year, but the peak season is June-July.

Health benefits

Only 60 per cent of the fruit is edible and it is acidic in taste. Though the calorie content of pineapple is low (46 cal/100gm), it is a good source of thiamine and vitamin C. Fresh pineapple contains an enzyme called Bromelain, which helps in digestion. Bromelain dissolves protein; hence, the fruit should be boiled or canned to deactivate the enzyme, before it is added to milk, custard or gelatin moulds to prevent them from curdling. Bromelain is a natural meat and poultry tenderiser. It reduces the risk of blood clots thereby heart attack and stroke. Peripheral application of this enzyme helps reduce tissue swelling and inflammation associated with arthritis, sprains and strains. Those sensitive to Bromelain can develop skin irritation and allergic dermatitis if they consume this fruit. Pineapple is high in soluble fibre, which helps control blood cholesterol. It is also a good source of ferulic acid, a plant chemical that helps prevent the formation of cancer-causing substances in the body.

Pineapple is so versatile that it can be used to make hundreds of mouth-watering dishes. Here are a few recipes.

Pineapple wine

Ingredients

Whole pineapple: 2 kg
Sugar: 2 kg
Water: 20 cups
Yeast: 1 tsp
Orange squeeze: 1 cup

Method: Thoroughly clean the pineapple with its outer skin and chop the whole with skin, inner core and flesh. Add 20 cups of water, boil, and keep aside. When the water is lukewarm, add yeast and sugar to it. When it is cool, add orange squeeze and stir well. Pour into a jar, tightly seal it, and keep it for 22 days. Strain the juice, do not squeeze the skin and other solid remains. Pour the strained juice into another jar (the same jar can be used, but it should be cleaned and dried well before pouring the juice). Seal the jar again and keep it for another 22 days, at the end of which pour the wine into bottles or other suitable containers. Serve cold.

Pineapple Upside-Down Cake

Ingredients

Pineapple: 7 round slices of equal thickness with core removed.
Sugar: 2 tbsp
Water: quarter cup
Maida: one and one-third cups
Egg: 2
Vanaspati: 150gm
Castor sugar: 1 cup
Hot milk: one and a quarter cups
Vanilla essence: 1 tsp
Baking powder: 1 tsp
Vinegar: 1tsp
Salt: a pinch

Method: Cook the pineapple pieces in a pan, adding sugar and water. Add baking power to maida and sieve. Separate egg white and yolk. Mix egg yolk, vanaspati and castor sugar well till it becomes smooth and frothy. Add sieved flour little by little to the above, stirring the mixture, add milk to get the desired consistency. Add salt, vinegar and essence. Mix all the ingredients well to form a thick batter (cake batter).

Beat the egg white till fluffy and thick. Add it to the cake batter and fold. Line a round baking dish with the pineapple slices and glazed cherries. Pour cake mixture into it and bake for seven to eight minutes until it is firm. Let it stand for five minutes, then turn it upside down into a serving dish.

Pineapple Sauce

If you want a good dessert, try the pineapple upside down cake with pineapple sauce. To make the sauce, add lemon juice (1 tsp) and sugar (1 tbsp) to pineapple juice (1 cup). Add enough water (to make 140ml). Stir it well and cook for 2 minutes. Add corn flour paste (corn flour mixed with water), keep it on fire for a minute, stirring well until it becomes thick and clear. Pour the sauce over the sliced cake pieces and serve as a dessert.

LEENA LEON

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