- Superbug may have met its match….the Pineapple
- “If You like Piña Coladas…”
- Gimme’ Some Southern Hospitality
- It’s a Bird. It’s a Plane. It’s the Superfruit!
- Chestnut Hill Farms Participates in Fruit Logistica
- Pineapple is in the air!
- The Secret Gene
- Sweet Escape
- The Power of Bromelain!
- Get Your Daily Dose of Fruits & Vegetables
In addition to recipes and prep tips, we at Chestnut Hill Farms like to educate our readers about every aspect of the fruit they purchase from us. It’s part of our company culture. We want our customers to be as passionate about the products we sell as we are! We’re even crazy enough to give those visitors to Lloyd’s Corner a science tutorial on El Niño. (We know…it was a tough one).
Much like our previous post on pineapples, the history of the plantain is fascinating. It’s had its very own world tour. Yet, in this instance, the origins of the plantain can be found on the other side of the globe.
As AfricanFoods.co reports:
“Around 327 B.C, Alexander the Great came in contact with this fruit during his world conquest and introduced it into Europe. The plantain eventually found its way from Malaysia and India to Madagascar through trading Asian and Arab merchants during the Trans-Saharan trade boom… [It] became a very important factor in the wealth, prosperity and rapid expansion of the Bantu Kingdom of central and southern Africa around 1500 AD. To date, the plantain is still a major and popular staple meal across Uganda and the rest of the former Bantu region. The history of the banana and plantain in the Caribbean has also been traced to the activities of the Portuguese Franciscan Monk who is credited for introducing it to the Dominican Republic in 1516, having himself come in contact with this fruit in the Canary Islands, brought there by his compatriots about a hundred years earlier.”
Since then, the plantain has become a staple product in many countries across several continents. From Asia to Africa, to many parts of Latin America, and even among communities in the United States, the plantain is widely eaten year-round.
And now you know!
Alright, we know – it’s officially fall. Autumn is among us. In a relentless cycle that never fails year after year, we can expect: the Halloween decorations to go up soon, turkeys and cornucopia-themed wreathes to trail shortly behind and finally Christmas lights and inflatable snowmen to be everywhere before you can say “Happy Holidays!”
Where did the lazy days of summer go?! They might be gone, but we technically don’t have to start all of that just yet. We have a few more days until October. And to celebrate we’ve decided to throw ourselves just one more laid-back luau.
With the help of HalfBakedHarvest.com, we’ll be cooking up Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice. A tasty mix of sweet and savory, this interesting approach to fajita fillings takes chunks of The Perfect Pineapple™ in the slaw – a colorful and fruity alternative to the regular cabbage crowd.
Here’s what you’ll need:
- Hula Pork
- 3 pounds pork shoulder roast (or butt)
- 2 1/2 cups pineapple juice
- 2 teaspoons ginger
- 2 cloves garlic, minced or grated
- 1/2 cup brown sugar, lightly packed
- 2/3 cup soy sauce
- 2/3 cup ketchup, preferably organic
- 1/4 cup rice vinegar
- 2-3 tablespoons sriracha (depending on your taste, I used 2)
- 8-12 flour tortillas, warmed
- 6 ounces sharp cheddar cheese, shredded
- 1 avocado, diced
- Pineapple Slaw
- 3 tablespoons greek yogurt
- 1 tablespoons rice vinegar
- 2 tablespoon fresh pineapple juice
- 1 tablespoon brown sugar
- 1 teaspoon orange zest
- Pinch of salt and pepper
- 2 cups shredded cabbage
- 1/3 cup green onions, chopped
- 3 tablespoons fresh cilantro, chopped
- 1 cup fresh pineapple, diced
- 1 jalapeno, seeded + chopped
- Coconut Rice
- 1 cup uncooked jasmine or basmati rice
- 1 cup light, canned coconut milk
- 3/4 cup coconut water
- 1/2 teaspoon salt
- 3 tablespoons unsweetened, flaked coconut
- 1 tablespoon coconut oil
It will have you saying, “fall, schmall!”
From the DIY prowess of Dana at MADE, this very simple and easy to follow Fresh Pineapple Jam + Sauce recipe can add flavor to plain toast or your favorite vanilla ice cream. And the best part? You can keep it in the fridge for about three weeks, or preserve it in the freezer for up to one year!
Here’s what you’ll need:
FRESH PINEAPPLE Jam + Sauce
Makes about 6 cups of jam
3 cups mashed pineapple – I used one ripe pineapple or you can use canned pineapple
1/4 cup fresh lemon juice
5 cups sugar
1 packet of Sure Jell Premium Fruit Pectin *
* It’s important when making jam that you follow the recipe listed on the pectin packet you’re using. Recipes may vary from brand to brand. This recipe is for the yellow Sure Jell box (linked above).
Here on the Corner we’ve spoken plenty of times about the benefits of adding pineapple to your daily diet. Mixing it in a smoothie, letting it soak in your water bottle or simply just chowing down on some juicy chunks are all great ways to take in its magical, medicinal powers. But, what if you wanted to take on a slightly different approach to healthy pineapple recipes? Adding a softer touch to our regular health series, we’re doing just that – featuring reasons why pineapple directly on the skin might just be the next beauty craze.
Applying freshly prepared pineapple juice or crushed pineapple wedges on the face can work wonders as a natural exfoliating agent, eliminating dead skin and accentuating blood flow. The fruit gives the collagen synthesis in your body a boost and the higher the collagen synthesis is, the firmer and flexible your skin will be, safeguarding your skin from looking dull.
As we’ve mentioned before, pineapple is also loaded with Vitamin C. Coupled with bromelain, together these anti-inflammatory vitamin and enzyme found in this fruit can internally, as well as externally, be used as a cure for acne and other inflammatory skin condition. The presence of these amino acids, ensure that the damaged cells and tissues are repaired quickly.
You can also mix about 3 tablespoon of freshly crushed pineapples with an egg yolk and a little milk to give your skin an ultimate hydration effect. Apply it topically on the dry skin and leave it for few minutes. Wash off with tepid water for moisturized, radiant skin.
Last month we introduced Lloyd’s Corner readers to the wonderful world of plantains. This green, fibrous fruit has long been a staple of Latin American, Caribbean and African cuisine. And now, according to recently published research, plantains can also assist those suffering from Crohn’s Disease with proper digestion.
Versatile and delicious, cooked plantains have inspired a variety of preparation methods and recipes. As the first of many plantain recipes to be published on “the Corner,” we figured we would start off with an easy one – patacones.
Patacones, as they are called in Central and South America, are also known as tostones in the Caribbean, or plataninas in Central and West Africa. Thinly cut and double fried, any newcomer to plantains will find the following recipe courtesy of Food.com easy enough to follow.
All you’ll need is four green plantains, vegetable oil, salt and this recipe.
The summer cook-out – everyone’s got one to go to. Whether it’s thrown by the neighbors down the block, your kids’ teammates or a pair of friends who just got a new grill, we’re sure there’s at least one of these you have to attend this summer.
And as the polite guest that you are, you’ll probably “bring something” to add to the traditional line-up of good eats like beefy hamburgers and juicy drumsticks by choosing from one of three categories: dips, casseroles or salads (that last one being used very loosely).
Sure, they’re all good choices, but not so fast! There is actually a happy medium between “grilled” and “prepared” that can have everyone raving. This week’s recipe does just the trick!
The Teriyaki Pineapple Sliders recipe, courtesy of House of Yumm, not only has just a few simple steps, but also does an incredible job at pleasing both the meat-eater and the fresh fruit fanatic with both savory, slow-cooked seasoning and Perfect Pineapple® piquancy. We couldn’t ask for a better combo!
TERIYAKI PINEAPPLE SLIDERS
- 1 1/2 pounds beef chuck roast, or pork shoulder roast
- 1 Perfect Pineapple, about 6 to 8 round slices
- 1/2 cup pineapple juice
- 3/4 cup teriyaki sauce
- 1/2 large onion chopped
- Mixed salad toppings, your choice
Everyone loves guacamole. There’s no discussion about this. Find us one person who doesn’t love guacamole and we’ll call your bluff…they must be a robot! While everyone loves guacamole, everyone also has their perfect way of making it. Now that part, we agree, is debatable.
Some like it with more onions, others with more lime juice and some (may we dare say it) claim that great guacamole is made without cilantro…Yeah…guacward.
But we’re not here to debate which recipe is best. Instead, we would like to introduce a new recipe to your collection. Introducing: Pineapple Guacamole! This pineapple guacamole recipe, courtesy of the always creatively talented Ali at GimmeSomeOven.com, is easy to make, made with fresh ingredients, and adds The Perfect Pineapple® for a perfectly sweet and delicious twist:
PREP: 10 MINS COOK: 0 MINS TOTAL: 10 MINS
- 3 ripe avocados, peeled and pitted
- 1 jalapeno, stem and seeds removed, minced (add more or less to taste)
- 1 1/2 cups diced fresh pineapple, plus extra for topping
- 1/2 cup finely chopped red onion
- 1 Tbsp. fresh lime juice
- 1/4 cup fresh cilantro leaves, finely chopped
- 1/2 tsp. coarse sea salt
- dash of cumin
Mash together avocados, jalapeno, pineapple, onion, lime juice, cilantro, salt, cumin with a fork until well-mixed.
Serve immediately, garnished with extra fresh pineapple and chopped cilantro, served with corn tortilla chips. Or cover the bowl with plastic wrap (so that the plastic is literally touching the entire top layer of the guacamole) and refrigerate.
Although I have lived in the tropics for 49 years, I am still a North Dakota farm boy at heart, and even from my little slice of paradise in the farm in Costa Rica, it is hard not to get excited about such a celebrated holiday like Independence Day.
We’re feeling pretty patriotic this week at Chestnut Hill Farms and wanted to share with our readers a very simple, yet special, recipe that is sure to be a refreshing take on the traditional Fourth of July fare.
So, raise a glass and repeat after us: Three CHEERS for the red, white and blue…sangria! Featured pineapple chunks and colorful fruit salute the stars and stripes in this recipe courtesy of RecipeGirl.com (click here for recipe tips):
RED, WHITE & BLUE SANGRIA
2 bottles dry white wine (Sauvignon Blanc is good)
1 cup triple sec
1/2 cup berry-flavored vodka
1/2 cup freshly squeezed lemon juice
1/2 cup simple syrup (see tips here)
1 cup blueberries
1 1/2 cups hulled and sliced strawberries
1 cup raspberries
1 1/2 cups pineapple chunks
Combine all ingredients in a large punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve well-chilled with a good scoop of fruit floating in each drink, or serve over ice.
*If you’re not much of a drinker, we’ve got the perfect alcohol-free flag variety. Just substitute liquor with water and a few ice cubes and see how this fruit-infused beverage goes off with the same bang.
Wishing a very Happy Fourth of July to all Americans at home and abroad!
Memorial Day has a special place in the American psyche. Of course, above anything else, the holiday pays tribute to the brave men and women who’ve served our country. Yet, it’s also a day which symbolizes family for many across the States.
Memorial Day backyard BBQ’s, complete with friends and loved ones, are a national pastime. At the center of it all is the quintessential, iconic grill. A worshiped instrument for those skilled in the art of fire-broiling.
Come Memorial Day, many meat-lovers will bring their best carnivorous creations to the table, but we have a specially sweet after-burgers recipe that will separate you from the pack! Sure to be a big hit on the patio, this extremely simple, three-step dish will have everyone asking for more.
What you’ll need:
- 1 Chestnut Hill Farms Perfect Pineapple, cut into half inch slices
- 2 tbsp dark honey
- 1 tsp olive oil
- 1 tbsp fresh lime juice
- 1 tsp ground cinnamon
By Dr. Lloyd Berg, PhD.
If you haven’t noticed by now, we just love to talk about pineapples! Especially as it pertains to the numerous health benefits adding them to your daily diet can bring.
We hope you’ve enjoyed some of the posts from our ongoing blog series that have touted the incredibly wonderful things pineapples can do for your body chemistry. From fighting the flu, to reducing asthma attacks, to helping you stand tall or even remembering any of these posts in the first place (ha!), pineapples sure are good for you – and yummy to boot!
There are tons of recipes we’re happy to share with our customers on how to create meals with plenty of this perfect fruit. Yet, if you’re maybe on the go – or don’t have the time for a homemade plate of pineapple creations – we have just the tip for you.
Add pineapple to your daily water bottle! By using a special fruit infuser bottle, or even by simply throwing in some pineapple chunks, you can slowly sip the nutrients from this super food as you go about your day.
Still not convinced it can be this easy?
This blog entry is part of a multi-post series on the potential benefits of pineapples. For more information about pineapple consumption, please contact us at firstname.lastname@example.org.