do you use the fresh pineapple core?
- alkapal Oct 17, 2008 06:23 AM
i would like to make use of the core, but was wondering how you may have dealt with it. sliced ultra-thin and pickled? diced and tossed in a salads or fried rice? stir-fried with other veggies (like a carrot)? added to a soup stock?
I've made quick pickles and have added it to coleslaws. I have also used it as a tenderizer in marinades.
This idea came from a book called Life Extension. I use the core and the part left next to the skin when you slice/peel the pineapple as a skin treatment. It's a homemade, gentle chemical peel, if you will. Pineapple contains a compound called Bromelain. It's an amino acid (I think?) that breaks down protien. (check your meat tenderizer - it's in there) The theory goes like this - cross linked protiens are contained in your outer layer of skin and are what show up as those horrid wrinkles. As you age, the protiens in the skin do this cross-linking and quit behaving like the young, supple skin you once had.
When you feel like giving yourself the spa treatment, give it a try. I usually leave it on for no more than 15 minutes. It would probably be wise to try it on a test area first, as some people may have a mild reaction and redness. I do this about once a month. It does indeed break down the wrinkly, old looking skin.
NOTE: This doesn't work with canned pineapple since the canning process kills many of the natural compounds in the fruit.
I've never tried this, but you got me thinking: why not put it in soups or sauces to flavor and add a bit of sweetness? As you would lemongrass or a cinnamon stick. Just a thought. I always add a splash or two of apple juice to my chicken noodle soup. The pineapple core could possibly accomplish the same thing, at least in a small batch.
Good idea, Lynnlato! Hope I remember next time I core one.
This topic is of interest because I was surprised the first time I heard someone mention chewing on the core. This must be one of those genetic taste sensitivity things - I have to slice pineapple beyond the core margin. If my tongue touches the core, it feels like the burn of an overly-acid tomato. Same with mangos. I did that Sweet-N-Low tastebud test once, and established that I am an undertaster, which means things don't taste as sweet to me as they do to regular or supertasters, but I have a stronger sense of sour/bitter.
I add it to my BBQ sauce sometime. (I let it steep, then take it before serving)
Sounds weird, I know, but then I also sometimes add roasted bananas to my BBQ sauce as well.