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Pineapple Flowers

Michelle P Recipe by

Pineapple Flowers

These gorgeous blooms are a show-shopping, super-easy garnish - perfect for topping cupcakes, cake or just scattering on your springtime table. The technique couldn't be easier ... 25 pineapple flowers, approximately

(4 comments)
  • Prep Time 5 min
  • Total Time 3 hr 5 min
  • Servings 0

Pineapple Flowers & Mimosas  

As prepared by Michelle P

Mother’s Day is approaching, and for once I have a plan! (Hurray for me!)


I am so excited that my mom will actually be visiting for Mother’s Day this year. I’m planning a nice brunch, featuring Pineapple Mimosas and, for dessert, a cake with pretty dried pineapple flowers. (The other brunch offerings, at the time of this writing, are still filed under “Toss Up”, but hopefully sis has something up her sleeve ...)

pineapple flowers how to

These delicious Pineapple Mimosas are a mix that I modified from a recipe which is more of a premixed punch. I like to mix the juices, and serve in a pretty pitcher alongside a variety of champagne, prosecco, sparkling water or juice. To serve, just dole out a bit of the mix, pop a few frozen strawberries in the glass, and top with your bubble of choice. I love a fresh bubble …. If you’re brunching on the patio, the frozen strawberries are key – they keep a mimosa cold without diluting. And they’re pretty!

I’ve been dying to make the pineapple flowers for some time, after first seeing them in a Martha Stewart publication. The key, I learned, is slicing the pineapple very thin. If you have a mandoline slicer, this is the time to use it. I, however, do not have a mandolin. And as such, my slices were probably thicker than they should be. But not to worry – the technique still works with a more-than-paper-thin bit of pineapple – it’s just a bit more time flipping the slices around in the oven.

pineapple for pineapple flowers

To make the pineapple flowers, first slice off the top of the pineapple with a large sharp knife. (I leave the bottom on because it makes the slippery pineapple easier to handle.) Cut off the rind lengthwise in strips.

cored pineapple

With a paring knife or measuring spoon, pop out any of the little eyes or seeds that remain. Don't worry about dinging the pineapple, the indentations will give your flowers lacy edges.

pineapple flowers slices

Slice the pineapple very thinly - the slices should be almost translucent. Pat them dry with a paper towel.

dyed pineapple flowers

If you're tinting the slices, you'll need about 15 drops of food color to a cup of water for each color. In addition to the plain (which come out a light yellow color) I did a deeper yellow, a pink, and an orange. Allow to soak for an hour or so, until you’re happy with the color. I let mine soak while the plain slices were in the oven.

baking sheet for pineapple slices

Lay the slices out on baking sheets lined with a silicone baking mat or parchment paper. Bake at 225˚ F for about 30 minutes. Remove from the oven and flip the slices over and pop them back in the oven for another 30 minutes. You'll probably have to do this several times - timing will vary, depending on the thickness of the slices, but this is a good starting point.

muffin tins to dry pineapple flowers

Once the slices are shrunken and almost completely dried out, transfer them to muffin tins or paper cups so that the edges curve upward in the shape of a flower. Let the flowers sit overnight in order to retain their curvy petaled shape.

pineapple flowers how to

The end result is a couple dozen (maybe more if you do a good job slicing) pretty flowers. I set a few of flowers on a cake, and scattered the rest across the table for a pretty, casual, spring-ish effect.

More Pineapple Treats



Enjoy! And Happy Mother’s Day!

XO, Michelle



SPEAK UP: What’s your fave dish mom made? Share it!

See Recipe

Pineapple Flowers

Ingredients

1
fresh pineapple
food
coloring and water, if tinting is desired

Directions

  • 1 Slice off the top of the pineapple with a large sharp knife. (I leave the bottom on because it makes the slippery pineapple easier to handle.)
  • 2 Cut off the rind lengthwise in strips.
  • 3 With a paring knife or measuring spoon, pop out any of the little eyes or seeds that remain. Don't worry about dinging the pineapple, the indentations will give your flowers lacy edges.
  • 4 Slice the pineapple very thinly - the slices should be almost translucent. Pat them dry with a paper towel.
  • 5 If you're tinting the slices, you'll need about 15 drops of food color to a cup of water for each color. In addition to the plain (which come out a light yellow color) I did a deeper yellow, a pink, and an orange. Allow to soak for an hour. I let my colored slices soak while the plain slices were in the oven.
  • 6 Lay the slices out on baking sheets lined with a silicone baking mat or parchment paper. Bake at 225˚ F for about 30 minutes. Remove from the oven and flip the slices over and pop them back in the oven for another 30 minutes. You'll probably have to do this several times - timing will vary, depending on the thickness of the slices, but this is a good starting point.
  • 7 Once the slices are shrunken and almost completed dried out, transfer them to paper cups (or muffin tins if you have enough) so that the edges curve upward in the shape of a flower. Let the flowers sit overnight in order to retain their curvy petaled shape.
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