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Dried pineapple flowers

These are so pretty and couldn’t be simpler. Have them just as they are for a snack, add them to fruit salad for crunch, top cupcakes with them or pop them in lunch boxes for a school time treat. Store in an airtight container for up to one week.

  • 3.0 Star
    rating
  • Timer Prep 10 min
    Cook 60 min
  • Chart 41.0 cal/
    serving
  • Chef hat Medium
    effort

Method

  1. 1 Preheat oven to 100°C. Slice off the top of the pineapple with a large sharp knife, leaving the bottom on. Cut off the rind lengthwise, keeping the strips even.
  2. 2 Using a measuring spoon or melon baller scoop out any tough eyes or seeds that remain. Don't worry about creating holes in the pineapple, as this will give you your flowers lacy edges.
  3. 3 Using a mandolin or sharp knife, slice the pineapple as thinly as possible and pat dry with kitchen paper. Line two large baking trays with grease-proof paper. Lay the slices on to the trays, giving each slice a little room. Bake in the oven for 30 minutes.
  4. 4 After 30 minutes remove from the oven, flip the slices over and pop them back in the oven for a further 30 minutes.
  5. 5 When the slices have shrunk a little and dried out, transfer them into a muffin or cupcake tin so that the edges curve upward in the shape of a flower. Turn the oven off and leave the petals to dry further in the oven overnight.

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