One week ago, I was surprised and happy to be the recipient of a few fresh pineapples given as gifts. It was great arranging some of the pineapples on a basket so that I could use them for a bit as a centerpiece to adorn our family dining table, the one in our kitchen where we usually eat and not in the more formal area we use when we have guests. May is pineapple season here in the tropics.
My cousins gave us eight pieces of the Formosa pineapple variety- they were organically grown (no fertilizer and boosters) in their farm. It was the first time that I had seen those petite pineapples, a third of the size of the ones that are commonly available. When we opened a few to taste them, they were juicy and so sweet. That variety is suitable for serving natural, fruits to end a meal.
The bigger pineapples were more yellow than their smaller cousins so; I presumed it to be ripe. But when we cut up a few, they were still sour and needed sugar or some salt to spice them up.
The kids ate the small ones as is and also used some to make their juice concoctions. Since there was still a lot that we could use, they asked if I could make them a cheese-pie with the remaining slices.
Here is what we created –a very tropical dessert.