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Garlic & Zest

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Pineapple Sorbet

Pineapple Sorbet
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and where pineapples come from…

I’ve been on a pineapple kick ever since we came back from Costa Rica.  Oops!  The cat’s out of the bag.  Yeah — I’ve been holding out on you. 

 

couple with wine.

Heather and Jim

Here’s the backstory:

Scott’s sister and brother-in-law, Heather and Jim, invited us — along with four other friends — to join them in Costa Rica for a week of swimming, sunning and funning.   And Jim could arrange for a private tour of a pineapple plantation.   How could we say no???  

 

8 people

Jim, Heather, me, Mark, Jamee, Scott, Jenn, Bruce

Of all the fun activities, I think I was most excited for the tour of the pineapple plantation. (I know, I’m weird). The drive to Upala was along a two-lane (and sometimes one-lane) twisty road that took us through bustling towns, tiny little villages and into fog-shrouded mountains.

 

sign on building

By the time we arrived at Upala Agricola, it was definitely time to stretch our legs.  The group followed Jim into the main building and we were introduced to our guides, Luis and Gabriela .  

man in field

Luis

woman in field

Gabriela

Gabriela explained that Upala Agricola, was founded in 1996 and cultivates both conventional and organic pineapple for export.  Then she took us to the fields.

 

pineapple plants

this is where pineapples come from!

This is a big operation — but a very efficient one.  Upala Agricola is the largest employer in the region.  No surprise there.

 

markers for pineapple plantation

marking the fields

Each plot is labeled with a marker, identifying when the fruit was planted and how many specimens are growing there among other things.  

tractor in field with workers pineapple picking

We watched as an enormous tractor slowly pulled a moving assembly line of  pickers and packers, going row by row to harvest a staggering amount of pineapple.

 

cutting a pineapple

By now, our group was dying for a taste.  Quicker than you can say “ninja,” Luis unsheathed the blade of his machete and made quick work of slicing through the prickly skin to reveal juicy golden flesh.  

 

cutting pineapple with machete

talk about knife skills!

A few more deft cuts and he had merchandised the uber sweet fruit for our sampling.  OMG!  

 

sliced pineappleA pineapple right off the plant is nothing like what we get in the supermarket.  This sweet, tangy fruit actually tasted like coconut – or pina colada.  It wasn’t as acidic as what we’ve come to expect in pineapple.   And I think I know why.  Gabriela explained that the moment the pineapples are picked, they are ripe and ready to be eaten.  Now.  Not two days from now.  Not a week from now.  Now! 

 

pineapple picking

In fact, they pick these pineapples when they are green.   Which goes against everything I’ve ever known to be true about when a pineapple is ripe. I’d always heard they should be more yellow than green.  And the leaves from the spiky top should come out easily.  It’s all bunk!  If the skin of the pineapple is golden – the pineapple is old.  You heard me!

 

testing sweetness

measuring the sweetness with a refractometer

Gabriela demonstrated  how they use a refractometer to measure the sweetness of the flesh.  This little device actually determines the mineral:sugar ratio of the plant cell protoplasm.  (And you thought this was just a food blog.) 

 

washing pineapple

getting a bath

The fruit goes through a gentle bath before being surveyed for any damaged or unsaleable items (which go into another bin to make juice), then they are sorted  based on their size. 

 

pineapple storage boxes

ready to ship

This fruit is picked, processed, packaged and at the docks ready for shipment in less than 24 hours and it can be in your supermarket in as little as 3-5 days, depending on the final destination.  Incredible.

 

machete

A special thanks to Gabriela for the wonderful tour and for surprising me  with my very own machete!  Wow!  Don’t mess with me!  

 

 

Pineapple Sorbet in container.

 

And now, back to our regularly scheduled post.  If you’re looking for some inspiration, this pineapple sorbet should do the trick.  It’s tart and sweet.  I can virtually guarantee brain freeze!  You’re gonna love it!

 

Pineapple Sorbet in bowl.

Want more food related travel? Check out the 2018 Fancy Foods Show, this visit to the Biltmore and a primer on Parmigiano Reggiano, food tours in my home town of Boca or my gustatory tour through Paris.

Print Pin
4.63 from 8 votes

Pineapple Sorbet

This sorbet is light and refreshing!
Course Dessert
Cuisine American
Keyword pineapple, sorbet
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 4 hours 5 minutes
Servings 6
Calories 192kcal
Author Bruce Weinstein

Ingredients

  • 1 2-3 pound ripe pineapple
  • 1 lime juiced
  • 1/2 cup sugar
  • 1/2 cup water

Instructions

make simple syrup

  • In a small saucepan add the sugar and water. Heat to boiling and stir until the sugar dissolves. Set aside to cool.
  • Trim the pineapple top and bottom. Cut away the prickly skin, slice the pineapple into quarters, vertically. Cut away the core and discard. Cut the pineapple flesh into chunks and transfer them to a heavy duty blender (like a VitaMix). Add the simple syrup and lime juice. Puree until smooth.
  • Refrigerate the pineapple mixture until well chilled (about 2 hours).
  • Freeze according to your ice cream maker's instructions. Sorbet will be soft, but ready to eat. For firmer sorbet, transfer to a freezer safe container and freeze until firm, at least two hours.

Nutrition

Calories: 192kcal | Carbohydrates: 51g | Protein: 1g | Sodium: 18mg | Potassium: 279mg | Fiber: 3g | Sugar: 43g | Vitamin A: 205IU | Vitamin C: 109.4mg | Calcium: 33mg | Iron: 1.7mg

 

More Pineapple Treats:

 

Pineapple and Mango Salsa
Pineapple Mango Salsa
Pineapple Mint Mojito
Pineapple Mango Sorbet
Pineapple Mango Sorbet

 

Don’t Forget To “Pin It” For Later!

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Desserts// Ice Cream/Frozen Treats9 Comments

« herb and peppercorn crusted flank steak
Pistachio Chip Green Tea Ice Cream »

Comments

  1. Hannah Healy says

    August 15, 2017 at 5:05 PM

    This looks amazing! I love pineapple and I want some!

    Reply
  2. Alicia Taylor says

    August 15, 2017 at 3:48 PM

    I am with you – pineapple tastes completely different when you get it right off the plant. So do oranges. Your recipe looks so refreshingly delicious. I definitely want to try it

    Reply
  3. Amy @ Little Dairy on the Prairie says

    August 15, 2017 at 3:37 PM

    This sounds super refreshing! I need to make it!

    Reply
  4. Beth says

    August 15, 2017 at 3:22 PM

    Wow! What great fun! Fresh fruit is always better but I always let the ones I buy in upstate Ny (old) to sit on the counter until it’s yellow! What a great opportunity for you! Fun post!

    Reply
    • Lisa says

      August 15, 2017 at 3:51 PM

      Thanks, Beth — try the pineapple when it’s green — and make sure it’s from Costa Rica!

      Reply
  5. Ali from Home & Plate says

    August 15, 2017 at 3:05 PM

    Wow what an interesting read on pineapples. I have learned so much from your post. This sorbet is my kind of summer dessert – with the freshest ingredients. Delicious!

    Reply
    • Lisa says

      August 15, 2017 at 3:50 PM

      Thanks, Ali — I hope you enjoy the sorbet!

      Reply
  6. Meg @ Noming thru Life says

    July 28, 2015 at 7:39 PM

    This looks so refreshing and delicious. Which is what most of us need around here with this heat. So summer sorbet perfection… yes, I think so!

    Reply
    • Lisa says

      July 29, 2015 at 7:40 AM

      Thank you Meg! This is a good one — and very easy to make!

      Reply

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Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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