March 17, 2012
I spied a picture of gorgeous pineapple flowers on this food hacks Pinterest board and instantly knew that I had to try to make them. As it turns out, the editors of Martha Stewart Living have also made them (of course!). I ended up following Martha’s directions, but the other source, a blog published in another language (so that I cannot tell you anything about it), has step-by-step photos and the brilliant idea of letting the “flowers” dry in a muffin tin. That’s the way to go, for sure.
Either way, the idea is the same and oh-so-simple. Barely any work (peel, slice, stick in the oven) yields this pretty thing…
…which can make just about anything else a pretty thing, too. I placed 3 on top of an olive oil pound cake (recipe coming soon!) that I made for brunch for friends and, voila, instant wow factor.
These keep in a baggie for a few days, so you can make them ahead of time. There is no excuse crafty mamas and papas: dried pineapple flowers you must make!
Dried Pineapple Flowers
adapted from Martha Stewart Living
makes about 24 flowers
(can be shared with kids 10+ mos)*
1 large pineapple
1. Preheat oven to 225F. Line a cookie sheet with parchment paper or a silicone baking mat; set aside. (You may need two sheets or to make these in batches.) Using a serrated knife, cut the top and bottom half inch off of the pineapple. Stand it upright and peel by cutting the remaining skin off.
2. Using a small melon baller or a 1/4 teaspoon, remove and discard the “eyes” all around the peeled pineapple.
3. Lay the pineapple on its side and, using a sharp non-serrated knife, cut thin slices crosswise. Lay slices on prepped cookie sheet and place in the oven. Bake for about 30 minutes and flip the slices. Bake for another 30-45 minutes, or until the slices are completely dried out. (Exact baking time will depend on how thin your slices are.) Remove cookie sheet from oven and carefully transfer slices to an egg carton, pinching the center and laying it over the peak of the dividers, or tuck each slice into the well of a muffin tin (as shown in this photo step-by-step). Allow to air dry completely. Refrigerate in an airtight container for up to three days.
*Note: These slices of dried fruit are thin enough to be safe for kids 10+ up who are managing finger foods.