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do you use the fresh pineapple core?

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?

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  1. Im interested in the answer you get. If the core is tasty and not too woody, we just share it around and chaw on it as a byproduct of the pineapple-production process. But I am sure it could be used for the type of things you mention.

    6 Replies
    1. re: jen kalb

      i do this too...it's my secret cook's treat. i thought i was the only one chewing on pineapple core!

      1. re: chez cherie

        another gnawerer here:) I cut it into quarters and just leave in the container for later consumption..I actually prefer the core...

        1. re: geminigirl

          ok, maybe i can use it as a stir stick for a pina colada!

        2. re: chez cherie

          I just eat it while cutting up the rest of the pineapple. Good fiber and taste good.

        3. re: jen kalb

          The core is the best part! If I separate it from the rest of the pineapple, I have it as a snack.

        4. I've made quick pickles and have added it to coleslaws. I have also used it as a tenderizer in marinades.

          1. 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.

            1. 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.

              1 Reply
              1. re: lynnlato

                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.

              2. 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.

                1. Maybe you could use it to make pineapple infused vodka or rum!

                  3 Replies
                  1. re: bto

                    I cut it and serve it with the rest. If my guests don't like it, I'll eat it! At the Farmer's Market where they have a Pineapple corer machine, I'll beg the cores from other pineapples. I like the core just sliced into coins.

                    1. re: KiltedCook

                      I've used it to stuff into chicken cavities before roasting. I've also used it to flavor a ham steak. Simple wrap the ham around and cook.

                      1. re: sheilal

                        oh, that just made me think of a snack/starter: wrap country ham or prosciutto around some julienned pineapple core -- maybe with some cream cheese blended with manchego, or a little herbed goat cheese or boursin. or do a spiral.

                        it would be crunchy, a little sweet, creamy, salty and savory (all my favorite food groups). how can one go wrong? ;-)

                        btw, on a related note: make a pineapple flavored compound butter and use it on zucchini (or other) muffins. mysterious flavor you'd never guess, but it is delicious! idea from the very popular "lunch on limoges" resto in dade city, florida.

                  2. Some really good ideas here. I usually toss it, but at sometimes $5 a throw for a pineapple, we need to eat everything but the squeal, whether it squeals or not.

                    2 Replies
                    1. re: Veggo

                      veggo, if you squeeze it hard enough, i think it does squeal. or maybe just squeaks. ;-)

                      our pineapples are pretty much $4 all the time. they have come down in price in the last three years or so. recall when they were around 6 or 7 bucks? and they weren't the "gold" sweet ones, either.

                      1. re: alkapal

                        When I lived in Turks & Caicos they were 9 bucks. One of the reasons why I sold the house.

                    2. I'm getting a pineapple this weekend. I'll try the core. I'm skeptical, but am willing to taste it. Maybe I'll use it as a swizzle stick for a party punch bowl.

                      1 Reply
                      1. re: rochfood

                        I really like the swizzle stick suggestion. Can a pina be cored the day before, and the cores sliced into pencil size shafts, and desicated overnight to add some rigidness, so that the pineapple swizzle sticks are not so flaccid? This could work well with many tropical drinks.
                        Any history/experience here?

                      2. BTW, its common in Brazil to also take advantage of the skin of the pineapple which I am told has a lot of vitamins. Chop it into smaller pieces, then boil it for about twenty minutes. Sometimes the leftover skin is blended and then drained in a colander to get extra out of it. You can make a cake flavored and glazed with this 'essence" or a sweet using sugar and butter. Its also commonly used to flavor liquors, although with a slightly different method to make the essence. You could probably also use it to flavor some kind of tea. Cakes based on various fruit/vegetable skins are particularly common, along with teas and liquors (citrus ones are the obvious, but not the only).

                        1 Reply
                        1. re: itaunas

                          When I have a fresh pineapple I use the core to flavor a pitcher of fresh brewed ice tea or lemonade.

                          If I chop it down a bit I can process it thru my juicer and then freeze the pulp in ice cube trays for muffin recipes.

                          If I cook the core down and add it to a jam recipe the pineapple acts like a natural pectin.

                          but if all else fails I'll naw at it a while :)

                        2. Well my english is not great but I will try to explain what we do in my Country, put the core in a pitcher with water and sugar (atado de dulce ) and leave there for a week and will come to be a drink but if you leave it for more time will come vinager very good to cook in meat
                          Include pic of dulce de atado

                          2 Replies
                          1. re: Bettyboo1322

                            neat! keep room temp or in the fridge?

                            1. re: alkapal

                              It would have to be room temp for making a vinegar, just like making apple cider vinegar. So super simple to make.

                          2. I've thrown it into the juicer with my other veggies and fruits, just so it doesn't go to waste. Never cooked with it before, but I bet you could chop it and puree it to add to a marinade or something too.

                            1. With my Sri Lankan husband and his family, the core is always eaten along with the rest of the pineapple. It's not cut out or treated differently.