These sweet Baby Pineapples are a unique twist on a tropical favorite. The Baby Pineapple has an edible core and is fun to eat – we like to remove the skin, use the leaves as a handle and eat them like a lollipop.
South Africa is noted for these baby pineapples, also known as Queen Victoria Pineapples, which thrive in the hot and humid climate.
The flesh is sweet and tart, bold and rich in flavor. They have a fragrant, golden skin and brilliantly colored yellow flesh when ripe. The average size of this beauty is about 4.5 inches high (not including leaves) and about 3.5 inches in diameter, making it a perfect individual serving.
When choosing a ripe Baby Pineapple, look for fruit with bright coloring and deep green leaves. Avoid pineapples with brown or soft spots and dry brown leaves. It can be kept in refrigeration for up to 10 days.
Have fun with your food with Baby Pineapples!
Pixie Tangerine Bread with South African Baby Pineapples
3 diced South African Baby Pineapples
1 cup Water
1/4 cup Butter melted
2 tablespoons Ojai Pixie Tangerines grated zest
2 1/2 cups All-Purpose Flour
3/4 cup White Sugar
3/4 cup Wheat Germ
3 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Baking Soda
Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan.
In a medium bowl, combine pineapple, water, egg, butter and grated tangerine zest. Set aside.
In a large bowl, combine flour, sugar, wheat germ, baking powder, salt and baking soda.
Make a well in the center, and pour in pineapple mixture.
Stir just until blended.
Pour batter into greased 9 x 5 inch loaf pan. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan 15 minutes. Remove from pan; cool completely on wire rack.
Courtesy of Melissa’s