One of my pineapple plants flowered back in March. I moved it outside with the other houseplants in June, and it’s been developing a fruit all summer. The fruit recently began to turn yellow. On Thursday (September 12th) I tried to check if it smelled ripe and broke the stem. Luckily, it was ripe. It looks pretty funny with what seems like two tops. The leaves on the right are the top; it looks like it was growing a new stem just below the fruit as well. The leaves are at an angle because the weight of the fruit made the stem droop. I saved both ends and may try planting them.
Tonight, we decided to eat the fruit. I broke off the stem and cut off the top. The fruit was only 3 1/2 by 4 inches (9 by 10 cm).
We proceeded to cut the pineapple into eighths and removed the core and the skin. The usable fruit weighed only 300 grams (10.5 oz.).
I sautéed the pineapple in about a tablespoon of butter, put it on vanilla ice cream, and poured some rum sauce over it. Below is my portion, melting while I take its photo. The sacrifices I make for this blog!
- 1 Tbs. (15 ml) butter
- 2 Tbs. (30 ml) dark rum
- 1/4 cup (60 ml) brown sugar
Heat all three ingredients in a small pan until the sugar dissolves.