Friendly Baby Pineapples

Pineapples have long been a symbol of “welcome” and hospitality, dating back to colonial times. What more welcoming fruit could you imagine than an adorable BABY pineapple? Tender and sweet – and what makes it friendliest of all – you can eat the whole thing – soft core and all (not the skin, of course…).

Frieda’s Specialty Produce imports delicious Zululand Queen Baby Pineapples from South Africa and proudly distributes them supermarkets around the U.S.

About the size of a baseball, Zululand Queen Baby Pineapples are perfectly formed miniature fruits, about five inches from the base to the top of the leaves. They feature a rich golden-yellow flesh with a juicy, super-sweet, intense pineapple flavor. The center core is very tender and slightly crisp, but completely edible, unlike regular pineapples.

To use these little babies, simply cut off the outer rind with a paring knife and slice into cubes. Or, slice the entire fruit in half and top with sauces, crèmes or compotes, serving with a spoon for scooping. You can also easily hollow out the halves and fill with chicken salad or fruit cocktail mixes. Each pineapple is perfectly sized for one or two servings.

These sweet little bromeliads are as attractive as they are delicious. Use them as a table centerpiece for parties and gatherings. Guests will surely delight in their miniature size. Baby Pineapples are also a lovely addition to gift baskets for special guests or special occasions.

RECIPE
Pineapple Compote Crepes

2 medium kiwifruit, peeled and sliced
1 medium navel orange, halved, peeled, and sectioned
1 cup Frieda’s South African Baby Pineapple, cut into chunks
1/2 cup red or green seedless grapes, halved
3 tbsp. Grand Marnier or Triple Sec (orange) liqueur
4 Frieda’s Crepes, room temperature
4 tbsp. light frozen non-dairy whipped topping, thawed
Fresh starfruit slices or mint for garnish

In a bowl, toss together fruit; spoon Grand Marnier over. Chill for up to several hours. To serve, divide fruit among 4 crepes; fold crepes over fruit. Top each crepe with 1 tablespoon whipped topping. Garnish with starfruit or mint. Makes 4 dessert servings.

Source: Frieda’s Inc.