Pineapples were introduced to Bloomfield near Cooktown in North Queensland from Brazil about 100 years ago.Today, they're also grown in the Sunshine Coast, Wide Bay, Yeppoon, Townsville and the Atherton Tableland regions.
They are grown all year round but are at their best from September to the end of May.
Varieties include Cayenne, Bethonga and Mareeba Gold - which all have a smooth crown and the Queen which has a rough crown.
Last year 43,720 tonne of fresh pineapple was produced and sold on the domestic market, with a farm gate value of $46.7 million!
Unlike other fruits, pineapples are picked when they are ripe.
To choose a fresh pineapple ensure it has a firm green crown and a sweet smell.
A whole pineapple will last 2-4 days in the fridge.
Sweet, juicy and delicious!
Spicy Pork Cutlet with Pineapple Salsa and Couscous
Serves 6
Ingredients
6 x pork cutlets
1 tsp ground coriander
1 dessertspoon curry powder
pinch cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
1 tsp coarse ground black pepper
3 tbs extra virgin olive oil
1 tbs lemon juice
Mix ingredients in a small stainless bowl and pour over cutlets. Leave for 1 hour.
Prepare 3 cups couscous as per instructions on box.
Ingredients
2 cups pineapple, diced into 1 1/2cm cubes
1 tbs chopped coriander
1 tbs chopped parsley
1/4 cup chopped red onion
3 tbs extra virgin olive oil
2 cloves garlic, crushed
1/2 tsp cumin powder
1/2 tsp paprika
2 tbs lemon juice
1 tsp coarse ground black pepper
In a heavy based pan on a high heat, saute the diced pineapple until nicely coloured. Remove from the heat. Mix all ingredients in a medium stainless bowl.
In a preheated heavey based pan, cook the cutlets for 5 minutes each side on medium heat. Remove and rest in a warm place. Divide cous cous evenly between 6 plates.
Place one cutlet on each plate and spoon salsa over the top.
Pineapple Chutney with Goats Cheese
Ingredients
1/2 cup brown sugar
2 tbs water
2 tbs white wine vinegar
1 tsp freshly grated ginger
1 1/2 tsp mustard powder
pinch ground cinnamon
pinch cayenne pepper
2cm piece of fresh rosemary
1 pineapple, diced into 1cm cubes
1 tbs currants
250g goat's cheese
Method
In a medium stainless pan, bring all ingredients (except pineapple and currants) to the boil.
Reduce heat to low and cook until thickened. Add pineapple and currants.
Bring back to the boil and remove from the heat. Cool and refrigerate.
Serve at room temperature with cheese and crusty bread.
Feel like something cold and sweet? Mixologist Hayden Wood (Woody's Liquid Kitchen) created this cocktail for Oprah Winfrey's Australian beach 'barbie' using freshly juiced, local pineapples.
HAV-O Cocktail Receipe
Serves 1
Ingredients
3 ounces (approx 90ml) fresh pineapple juice
15 ml liquid from wild hibiscus flowers in syrup
45 ml Sagatiba Pure Cachaca (brazilian rum)
ice
1 wild hibiscus flower from the jar
Method
First, juice half a pineapple. This should give enough juice to make at least 4 drinks.
Add the juice, hibiscus flower syrup (available at most beverage retailers) and cachaca to a cocktail shaker and shake well. Pour over ice into a tall highball glass.
Garnish with hibiscus flower and serve with a straw.
Visit: http://www.woodysliquidkitchen.com/
Visit: http://www.kingoffruit.com.au/
Visit: http://www.bethonga.com.au/default.asp
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