Question about Pineapple Skin

R

richard-in-cincy

Well-known member
After cleaning my pineapples for the grill, yet again I marveled at the waste that gets cut off a pineapple to get rid of the eyes and skin. Then I had a thought, why not use the trimmings for pineapple tequila. Then I thought, but what about the skin? Would this wreck the end results?

Anyone ever tried or have any information on using the "discard" slices of pulpy skin from the edge of a pineapple for flavoring/macerating in alcohol?

tia

 
I'd be wary of pesticides or other chemicals, Richard- use the core instead, maybe?

I know the pineapple peel or skin is used as pig food and also shredded and used after composting but I have never heard of it used in any way to flavor anything. How about using the core instead?

 
Aha! I hadn't even thought of that!

And I usually am all over that issue. I guess I was spell bound by all that pulp attached to the cutoff skin that I was trying to salvage. : (

Thanks for keeping me from poisoning myself.

 
Or varmints! I believe it was your post re: banana's that has changed my morning routine forever!

 
Pineapple skin fed to pigs? Are these pigs going to be sold for fresh pork?

And if so, are the pigs eating poisen?
Where I live a bunch of pigs went to market and were sold and many consumed before folks found out that the meth makers had cooked on the pig farm and dumped their waste into the creek the pigs drank from. Yet more thought to becoming a vegetarian. Don't think I could do it!

 
Richard, 'twd be interesting to find out if any pesticides are used ....

in the fields...I have a plant and it is producing one fruit at the moment and about 10 little ones seem to be coming on too. I've never studied growing these plants so don't really know if those heads will make a fruit...
Anyway, in my garden the bugs are a menace but nothing seems to eat the pineapple plant so I never do anything other than water it! So perhaps they don't get sprayed in the commercial fields...

We grew up on "pineapple ginger beer"

This was just scrumptious and easily made. I have been looking for the original recipe we made as children in Africa.
So far all I can recall is.....
In a large non-reactive bowl submerge the rinsed skin in sugar water.....I think we made a syrup first....
Leave this for a number of days and then add a wee bottle of ginger liquid. Leave again for a few days and bottle.
It did become rather potent but then perhaps we felt so soporific after drinking it because it was the treat we usually drank on picnics out in the veld near a cooling river where we swam and played and tired ourselves out.
I really would love to make this here in the Caribbean....I'll post the recipe if I ever get it (a quest in my free?? time)

 
i would think that a good soak in dish detergent then...

a couple of soaks in water would get rid of the pesticides.

it does with lemons and carrots.

 
I don't think that soaking would leave....

any juices...you want the juice just under the skin to be as fresh as poss. If one were to wash the skin I imagine it would be best to do this before cutting into the skin.

 
Karen, this has been done for almost as many years as there has been a commercial pineapple industry

 
a story about

pesticides used on the bananas during growing, chemicals used to ripen them after they're picked green, and rats and other vermin crawling over the bananas in the cargo holds of the boats carrying them to market. the article suggested washing bananas before peeling and eating.

 
Hmmmmm,

a nice scrub with a stiff brush in some hot soapy water then a thorough rinse before peeling...maybe. I just hate wasting all that pulp on the peel when it could be flavoring tequila or vodka!

And Joanie, yes, you'll need to post your pineapple ginger beer! Loved the description of drinking it out on the veld by the cool river...I don't know why, but I'm picturing those stunningly beautiful scenes of Africa that MGM filmed and inserted for local flavor in the old orginial Tarzan movies. Those landscapes were magical. Yes, I can see my self sipping that pineapple ginger beer beside that cool stream. : )

 
You'd be amazed (and possibly revolted) if you knew

all the slop that pigs are fed before they're sent to market. They'll eat practically anything. The key is lots and cheap. The threshold of tolerance is extremely low unfortunately. But those are the rules the big meat corporations have run through via large donations to our elected officials. Sad but true.

If you've ever had the chance to sample naturally grazed pork that lived on free-range grasses, grains, acorns, and corn with access to free-flowing stream water (what our pigs ate on the farm that I grew up on), you'll know what you're missing with commercial pork.

 
NFC Did you see "Out of Africa"?......that is just what ......

it was like driving to our farm.
Then picture lush mielie fields around the house, with tall trees in the distance lining the banks of the river (This wasn't the picnic river by the way)....heavy dark skies and large splat raindrops (mostly midday)....then blue, skies and clouds of steam from the puddles left behind after the deluge.
Then us in wellies (we had to wear shoes because of the hook worm)playing in the mud and then a dousing in the dam while the parents all sat on their cushions or chairs on rugs, white table cloths and (it always seemed) wearing ethreal white, chiffon-like clothing, with filled wine glasses and my Dad always had a cigar. The pineapple g-beer in a huge glass punch bowl!!!!!

Yes, you and pineapple ginger-beer evoked some wonderful memories. Lol!

Oh, did I mention there was a hippo in that river that came up into the mielie lands, right up to the fence surrounding the house...that walk on my father's shoulders with the men discussing the carnage it created was a most thrilling experience.

 
Oh dear, sorry, another story......

some times my heart just yearns for those youthful years in Africa. (Can't complain about this Caribbean/yachting experience though)

 
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