Uses for pineapple core

[Chris Amirault]

Superthin slices was very crunchy; cooked through with the vinegar and sugar was a more tender but still toothy bite. I definitely think that this could be done on the stovetop.

[Andrew Hall]

I did that prep yesterday just as a fun snack for hanging out with my friend. SV'ed the ribbons at 75C for several hours with some moscatel vinegar and a little demerara sugar. Made thinner noodles, tossed with the same stuff. The flavor was great, but the noodles themselves were still incredibly woody and fibrous. Enough that I did not enjoy it and didn't want to swallow them. Not sure if longer cook time would make a difference or if some pineapples are just woodier than others.

A.

[Badiane]

^^^

Heidi, that is just blood brilliant. I am awed and impressed. I can't wait to try it.

[GlorifiedRice]

Daisy Martinez's VINAGRE along with the peel

I thought of this, as well.

Here's a link to Daisy's web site and the recipe "Spicy Pineapple Vinegar "(click). You could easily omit the habeñeros or substitute a milder chile pepper.

I will be trying this the next time I have a pineapple. I had already discarded the skins when this came up. I still have a few habaneros from last garden season in the freezer so it will be a perfect showcase I think.

Its freaking addictive you can almost drink it!

[Panaderia Canadiense]

You can also take the cores and skins, boil them up in enough water to cover, strain, and simply chill and drink the resulting beverage. It goes down quite smooth (it's sweeter than you'd think), and is even better with a dash of white rum and a bit of strawberry juice.