Description
Learn how to transform fresh pineapple into delicate dried pineapple flowers perfect for garnishing desserts or enjoying as a healthy, low-calorie snack. This simple drying technique uses the oven at a low temperature to create crispy, flavorful slices shaped into beautiful edible flowers.
Ingredients
Scale
Main Ingredients
- 1 pineapple (peeled, outside cut off, not cored)
- Hummingbird Cake (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 200°F (93°C) to prepare for the slow drying process required for the pineapple slices.
- Slice Pineapple: Using a mandoline slicer, carefully cut the pineapple into paper-thin slices to ensure even drying and crisp texture.
- Dry Pineapple Slices: Gently pat each slice on both sides with a paper towel to remove excess moisture for faster drying.
- Arrange Slices: Lay the pineapple slices on a large baking rack placed over a baking sheet to catch drips, making sure the slices don’t overlap for even drying.
- Oven Dry: Place the rack with slices in the oven and dry for 2 to 3 hours until the edges are crisp and the slices are fully dried and slightly translucent.
- Shape Pineapple Flowers: While still warm and pliable, carefully press each dried pineapple slice into the wells of a mini muffin tin or small cup to shape them into flowers. Let them cool completely in this shape to set.
- Serve or Store: Use the dried pineapple flowers as elegant garnishes for desserts like hummingbird cake, or enjoy them as a natural, low-calorie snack.
Notes
- Using a mandoline slicer is recommended for uniform thin slices.
- Be careful handling the dried slices as they can be delicate while warm.
- You can store dried pineapple flowers in an airtight container for up to two weeks.
- Optional: Add a light sprinkle of sugar or cinnamon before drying for extra flavor.
- Ensure pineapple is not cored; the core is too tough for drying this way.
