twirl MANGO mousse SORBET chill

MANGO cold MOUSSE 
as well as a 'soft-serve' 
MANGO frozen SORBET 

Many luscious refreshing treats will be joined by this superb dual-purpose dessert.
Three ingredients is all that's required to get remarkable results from this tropical fruit.
Ripe MANGO...a touch of SWEETENER...and a pre-frozen EGG WHITE is all there is to it.
Of course, since you won't be creaming the...
frozen mango pieces by hand, you'll also need a very powerful machine.
 This power tool will certainly come a long way in realizing this creamy smooth indulgence.

Mangoes originated in East India.  
Persian traders took the mango into the middle east and Africa...
from there the Portuguese brought it to Brazil and the West Indies.  
Mango cultivars arrived in the other warm climate countries:
California, Hawaii, Florida and Mexico among many others.

Known globally as the ’King of tropical fruits’...
the MANGO is rich, sweet, with a slight tangy flavour equalled by no other in its circle.

There are many (at least 1000+) varieties of MANGOES on the world market.  

Apparently the Mango accounts for about half of all tropical fruits produced globally. 
India alone produces at least a third of the world's mangoes.
However, since India consumes most of its output...
other cultivators are counted upon to export these delicacies.
***
Here's my treat in the initial cold MOUSSE state...
admittedly, my very favourite way of serving it.

Acquainting yourself with the mango may give your health a real boost:

. Very rich in Vitamin C...even beats out the orange.
. An average sized mango can contain up to 40% of your daily fibre requirement.  

. A source of Potassium as well as a generous amount of Vitamin A (Beta Carotene).
. They contain an enzyme with stomach soothing properties similar found in papayas. 

The Mango is also actually a distant relative of the cashew and pistachio family.

Others include poison oak and poison ivy...more on this worrisome characteristic later. 

***

Public market: Montego Bay

Lately we've been treated to Mangoes from Mexico.

Well, maybe not as much as we were in Jamaica at their Montego Bay's Market. 

Here I am with my 'Mango Mania Mammita'. 

Can you tell how crazy on mangos we were even then?

Well, actually, Mom was.  

Before this trip...I actually had never eaten a Mango before!

  

Public market: Montego Bay

We had taken this very special trip countless years ago...just the two of us.

What a fantastic Mommy--Daughter time we had together...we still talk about it. 

Dunn River Falls in Ocho Rios

***

Once a very ripe mango was offered to my taste buds...

I never forgot the dreamy textured sweetness that opened my tummy towards tropical fruits.

Now that I'm closely acquainted with the sweet, highly aromatic Mango...

I just can't get enough of it.
***
. Contrary to popular belief...color is not really the indicator of how ripe the mango is. 
. Actually, give the Mango's 'nose tip' a gentle squeeze...if there's no give, it's not ready.  
. It’s suggested that Mangoes can easily stay at room temperature until fully ripened. 
They can later be refrigerated to extend their life for about another week. 
Also remember, an unripe mango is incredibly unpleasant.
 It will deter a first timer from trying it again...and that would be a real shame.
***
As to my experimenting with various fruits...
Mango is certainly one of my preferred choices for this dual-purpose dessert.  
You can use this same recipe with apricots, berries, cantaloupe, papaya and peaches. 
Note: 
Sweetener adjustments should be made according to different personal tastes and...
of course considering the naturally powered sweetness of the fruit itself.


Once you've enjoyed serving this Mango mousse...
you may freeze it and it will morph itself into a smooth sorbet.
  

MANGO cold MOUSSE 

as well as a 'soft-serve' 

MANGO frozen SORBET

serves 6-8

Click HERE to get a PRINTER version

INGREDIENTS:

(American / Metric measures)

. 4 large Mangoes, cubed [yields about 6 cups (750ml)]

. 1/4 cup (52g) superfine fruit sugar (a.k.a. fructose) 

. 1 large egg white, pre-frozen

More about these ingredients:

. Sweetener alternatives: either 'caster' sugar, ‘Agave' or 'Maple syrup’ can replace the superfine ‘Fructose’ fruit sugar.    You may have to adjust according to your personal preference.  Just keep in mind that the preparation gets sweeter as it freezes. 

. Egg white:   In order to avoid any forming bacteria, it is best to pre-freeze the egg white in a small glass container and thaw it slightly right before adding it into the fruit mix.

. Note about the Mango’s sticky lingering SAP and PEEL:  In order to avoid any forming bacteria, it is best to pre-freeze the egg white in a small glass container and thaw it slightly right before adding it into the fruit mix.

The naturally produced skin-irritating chemical ’Urushiol’ (also found in ’Poison Ivy and Sumac’) can cause ’dermatitis’ in  susceptible people.  Therefore...before cutting into the mango fruit, please assure that the skin has been properly scrubbed clean with a mix of white vinegar and salt.  Some may want to use hand soap.

1...Preparing the Mango pieces...(two options):
... the ‘hedgehog’ crosshatch way:

Start with the side cheek of the fruit and slice off by curving the knife lengthwise and around the center seed.  Now, cut the fruit's flesh in a crosshatch pattern.  Hold the piece with both hands as your thumbs push the skin out...which will place the flesh part outwards.  Cut away the cubes off the peel. 
OR... the regular 'peel and cube' way:

Simply peel all the skin off the mango.  Stand it upright and slice off by curving the knife lengthwise and around the center seed.  Repeat the same for the remaining other sides.  Cut the pieces into cubes.

.  Place the cubes onto a flat surface and freeze for about two hours or until hardened.  Note: This could have also been prepared ahead of time...pre-frozen and placed into an airtight freezer bag.

2...Food processing the fruit:

. Place the cubes into the container and let stand for 30 minutes before processing.  Afterwards, purée the mango pieces until chunks are no longer visible.  Keep the blade circulating on medium-high speed and gradually pour in the sweetener.   Once that has whirled into the fruit, add the pre-frozen and slightly thawed egg white that was initially placed in a small glass container.  

. Serve right away as a lusciously smooth mousse and/or freeze in two medium freezer containers in order for the mix to turn into its 'Sorbet' state which will take about  two hours to achieve.  Also note: Depending on the sweetener chosen, you may have to pull the sorbet out at least 15 minutes before serving.  Enjoy.

If the aromatic essence of Mango is a tropical fruit you enjoy...
then, this refreshing treat will delight your sweet devouring palate for sure.

If ever you have a chance to go to Jamaica...
take the time to meet the charismatic people who make this island so special.

Flavourful wishes,

Foodessa

Comments ...???... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

.....

Please note: the information text in purple was loosely referenced from: 

www.allaboutmangoes.com

Book reference:  The Science of Good Food, by David Joachim

Other refreshing DESSERT delights that may interest you:

- CHOCOLATE frozen MOUSSE

- Chocolate Peanut Butter Dulce de Leche frozen pie no bake  

- LEMON mousse frozen PIE no bake 
- BUTTERSCOTCH caramel ice-cream...no ice-cream machine 
- FIG chocolate PORT nutty GELATO ice cream...no ice-cream machine
- LEMON coconut ginger MOUSSE GELATO...no ice-cream machine

PINEAPPLE and SPICE reversed CAKE torte

Pining for PINEAPPLE goodness in this:

PINEAPPLE SPICE reversed CAKE torte.

This wonderful aromatic and great tasting torte somehow reminded

me of the great spices that the Haitians use in their delightful desserts.

I live in an area where many Haitian immigrants came to call home.

They are such lovely, generous and hard working people.

They love to laugh and share their recipes

all the while surprising you with a great dessert.

To make these two cakes (one-a Gluten-free), I took a few tips here and there.

I modified a recipe I had tried from celebrity chef Cristine Cushing...

and finally turned out a less 'spiky' version that resembles more my character.

You can definitely succeed this torte cake with canned pineapple...

however, nothing beats using fresh mouth-watering pineapple slices.

PINEAPPLE and SPICE...
reversed CAKE torte

serves 8-10 persons
Printer Friendly Version

INGREDIENTS:
(American / Metric measures)

Cake foundation:
. 1/4 cup (60g) unsalted butter
. 1/3 cup (70g) brown sugar, packed
. 1 tbsp. (15ml) fresh ginger, grated
. 2 tbsp. (30ml) fresh, lemon juice (for drizzle)
. 4 slices of fresh pineapple or 1 can of pineapple slices  Note: (3 slices cut into 1/4 inch/ 8mm thick...and 1 slice finely chopped to mix into batter) 
. 9 maraschino cherries, halved

Cake batter:
. 1-2/3 cup (160g) A.P. flour * 
. 1 tsp (5ml) baking soda
. 1/2 tsp. (2.5ml) ground cinnamon
. 1/4 tsp (1.25ml) each of: salt, ground allspice, cardamom and nutmeg
. 1/2 cup (120g) unsalted butter ** (at room temp.)
. 3/4 cup (165g) granulated sugar
. 1 large egg
. 1 Tbsp. (15ml) molasses ('black strap' preferred)
. 1 tsp. (5ml) pure vanilla extract
. 3/4 cup (180ml) buttermilk *** (at room temp.)

*The flour content can have half of it replaced by another flour like: whole wheat or spelt flour.

**The butter content can be lightened by replacing half by an applesauce or prune purée.

***Buttermilk (homemade): For the 3/4 cup (180ml) needed...first add 1 tbsp. (15ml) of EITHER: lemon juice, white or cider vinegar.  To that, add the rest in milk to complete the volume required.  Let the milk thicken and 'sour' for 10 minutes.   Give it a stir before pouring it into the recipe.

PREPARATION:

Use a 10 inch (25-26cm) round Cake pan (not a spring pan).
Pre-heat oven to: 350F/180C/Gas 4

Place oven rack on the second level from the bottom.

Cake foundation:

. Start by pre-heating the oven.   Put the butter in the cake pan and into the oven so that it starts melting for about 5 minutes. 
. Afterwards, when the pan out of the oven, add and combine the brown sugar with the ginger. 
. Arrange and decorate the pineapple slices and halved cherries in a single layer.  Drizzle them with the lemon juice.  Set the pan aside. 
Note for layout design: If using fresh pineapple slices...cut each individual ring into 4 quadrants or more and create the decorative feature along with the halved cherries (cut side upwards). 

Cake batter:

. Sift all the dry ingredients together: flour, baking soda, salt and spices.  Set aside
. In a large bowl, cream together the butter and sugar until it becomes light and fluffy.
. Add the egg, vanilla and molasses.  Beat on medium speed until well blended.
. Gradually add and alternate between the buttermilk and the flour mix.  Combine together, keeping in mind not to over beat the batter.  Last, fold in the finely chopped pineapple.  Now, pour the batter over the decorative pineapple layout.
. Bake the cake for about 40 minutes or until a knife inserted in the center comes out clean.
. Take the cake pan out of the oven and onto a metal rack.  Leave it rest for about 25 minutes.  Afterwards, loosen the sides of the cake with a knife.  Choose your presentable dish and place it on top of the pan to then be able to invert it.  Then, wait 5 more minutes for all the syrup to fall back onto the cake before removing the pan.
. Serving:  After the first day, if there's leftovers, it can be refrigerated for no more than 4 days.  Then, take it out 30 minutes before serving again.  This cake also freezes well in slices.

***

Here's another version of the above torte.

However, I made it Gluten free and slightly different.

Gluten-Free 

Pineapple Spice reversed torte cake

Printer Friendly version

INGREDIENTS:
(American / Metric measures)

Cake Foundation:
. 1/4 cup (60g) unsalted butter
. 1/3 cup (70g) brown sugar, packed
. 1 tbsp. (15ml) fresh ginger, grated
. 2 tbsp. (30ml) fresh, lemon juice (for drizzle)
. 4 slices of fresh pineapple or 1 can of pineapple slices  Note: (3 slices cut into 1/4 inch/ 8mm thick...and 1 slice finely chopped to mix into batter) 
. about 22 frozen raspberries (or cranberries)
Cake batter: 
. 2 cups (260g) brown Rice flour, finely ground  
. 1 tsp (5ml) baking soda
. 2 tsp (10ml) baking powder
. 1/2 tsp. (2.5ml) ground cinnamon
. 1/4 tsp (1.25ml) each of: salt, cardamom, nutmeg
. 1/4 cup (60g) unsalted butter (at room temp.)
. 1/4 cup (50ml) grape seed oil
. 1/4 cup (50g) brown sugar, packed
. 1/2 cup (110g) granulated sugar
. 2 large eggs
. 1 tsp. (5ml) pure vanilla extract
. 1 cup (250ml) Buttermilk* (from evaporated milk + 1 tbsp. white vinegar)

* Buttermilk (homemade): For the 1 cup (250ml) needed...first add 1 tbsp. (15ml) of EITHER: lemon juice, white or cider vinegar.  To that, add the rest in milk to complete the volume required.  Let the milk thicken and 'sour' for 10 minutes.   Give it a stir before pouring it into the recipe.  

PREPARATION:

Use a 9 inch (23 cm) round cake pan (not a spring pan)

Pre-heat oven to: 350F/180C/Gas4

Place oven rack on the second level from the bottom.

Cake foundation:

1. Start by pre-heating the oven.   Put the butter in the cake pan and into the oven so that it starts melting for about 5 minutes. 
2. Afterwards, when the pan out of the oven, add and combine the brown sugar with the ginger. 
3. Arrange and decorate the pineapple slices and raspberries in a single layer.  Drizzle them with the lemon juice.  Set the pan aside.

Note for layout design: If using fresh pineapple slices...cut each individual ring into 4 quadrants or more and create the decorative feature along with the frozen raspberries to finish off the decor.

Cake batter:

4. Sift all the dry ingredients together: flour, baking soda, salt and spices.  Set aside
5. In a large bowl, cream together the butter and sugar until it becomes light and fluffy.
6. Add the egg, vanilla and molasses.  Beat on medium speed until well blended.
7. Gradually add and alternate between the buttermilk and the flour mix.  Combine together, keeping in mind not to over beat the batter.  Last, fold in the finely chopped pineapple.  Now, pour the batter over the decorative pineapple layout.

8. Bake the cake for about 35 minutes or until a knife inserted in the center comes out clean.
9. Take the cake pan out of the oven and onto a metal rack.  Leave it rest for about 20 minutes.  Afterwards, loosen the sides of the cake with a knife.  Choose your presentable dish and place it on top of the pan to then be able to invert it.  Then, wait 5 more minutes for all the syrup to fall back onto the cake before removing the pan.
. Serving:  After the first day, if there's leftovers, it can be refrigerated for no more than 4 days.  Then, take it out 30 minutes before serving again.  This cake also freezes well in slices.

Voila, two beautiful and delightful aromatic cake...
impatiently waiting for that first bite.

Wishing you the spice of life and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are some related posts that may be of interest:

- Are DRUGS in your PINEAPPLE?  TROPICAL TASTY TALE

- PEACH cookie PINEAPPLE cake No-Bake 

Are DRUGS in your PINEAPPLE? - a TROPICAL TASTY TALE.

Are DRUGS in your PINEAPPLE?

" Let go my PINEAPPLE "...

Ooops I'm sorry...not speaking to you...

I'm speaking to the authorities.

We have to check your pineapples miss.

MY whattt???

Yes...we're randomly checking for fake pineapples...

stashing drugs among grocery displays!

You're kidding me right? Where's the candid camera."

Wondering...what the heck I'm talking about???

If this great big pineapple shipment had not gotten intercepted at the port...
this could have easily been a scenario in many retail outlets in the Netherlands.

These are some excerpts from: The Associated Press...March 11, 2010

..."First it was drugs among the flowers.  Now, drug traffickers have stuffed real drugs into fake fruit in an effort to smuggle cocaine into the Netherlands..."

..."Last month customs officials intercepted four kilograms (9 pounds) of cocaine hidden among 20,000 long-stem roses flown to the Netherlands from Colombia in time for Valentine's Day..."

..."police uncovered euro25 million ($34 million) worth of cocaine hidden plastic pineapples that were scattered among a shipment of real fruit!

..."The half-ton haul was intercepted when fruit packers unloading a consignment of pineapples saw some strange-looking fruit in the containers..."

I could not believe what I was reading.

I guess, desperation and greed has brought creativity to new heights!

***

Alright, enough about the fake pineapple...

let's find out more about this tropical goodness.

Before you have a chance to enjoy its freshness...

here’s the stunning evolution that a pineapple goes through.

source: This is a collage created from various photos found on Flickr.com

This is one of my very favourite tropical sweet treat.

We are so fortunate to have plenty throughout the year.

It’s rare not to find a beautiful looking pineapple on my kitchen counter.

Every time I cut into a plump pineapple...

just, the fragrance puts a smile on my tummy. 

I do mostly prefer to eat it fresh.

At times, I also enjoy it integrated into baked desserts.  

Especially, when I have a chance to make my 'Pineapple Spice cake torte'.

***

How about also creating a...

FESTIVE food PRESENTATION

source: Adelineleighwedding.com

Here are some intricate and attractive

pineapple fruit carvings and sculpting.

source: This is a collage created from various photos found on Flickr.com

Back to this divine tropical fruit...

" Did you know that a " mature pineapple is actually a conglomeration of up to 200 little fruits that spiral around and bond to the central core.
The individual fruits can be recognized in a pineapple's multiple thorny eyes."
ref: The Science of good Food

This here is...the ‘PINK’ pineapple.  
It is an ornamental species of pineapple from Brazil. Characterised by its pink inflorescence, its proper name is Ananas comosus var. ananassoides and while between 4-5 cm in length it sits upon a stalk which can be up to 40cm tall. They are edible but because of their strong acidic taste they are rarely eaten."
Photo and info credit to: Swamibu on Flickr.com

A few other USEFUL facts

ABOUT the PINEAPPLE:

Photo transformation by Foccalmatters on Flickr.com

My preferred qualities about the pineapple...

is how my palette is introduced to exceptional juices and just the

right amount of ‘tangyness’ and sweetness as I enjoy every bite.

Pineapple fruit properties:

. After the popular banana...pineapple is in very close second place.  Mango is not too far behind.

. Pineapple is the third most canned fruit only behind apple and peaches.

. Pineapples have wonderful tenderising enzymes and goes especially well with pork, meat, poultry and seafood dishes. It is also widely used in confectionery and puddings, juices and cocktails.

. Keep in mind that this same enzyme is detrimental to gelatine or dairy based dishes. To avoid this problem...either cook the pineapple ahead of time or just simply use canned pineapple which has already been heated to a high enough temperature to deactivate the pineapple.

. Other than what was just mentioned...pineapple does hold up very well during cooking and pairs well with both savoury and sweet foods.

How to choose the best pineapple.

Market in KwaZulu Natal, South Africa...photo: GettyImages.com

How to buy the best pineapple:

. Heavy with a yellowish tint that yield to a gentle pressure.

. The leaves should be green and firm.

. The base of the fruit should have a pleasant fragrant smell.

. The area closer to the base of the fruit has more sugar content and therefore a sweeter taste and more tender texture.

Twin bearing Pineapple...source: teachamantofish.org.uk

Health properties:

Pineapples have been used to alleviate body heat and fevers and used externally to dissolve warts, calluses and painful corns. It is also a good source of manganese, very good in the B vitamin and especially a great source of vitamin C. Due to the large amounts of natural acids and brome lain enzyme, large amounts of fresh pineapple should not be consumed as a main dish. On the other hand, it is these same juices in moderate amounts that greatly aid digestion as they closely resemble natural gastric juices. Pineapple is also a natural diuretic and its fibre aids in elimination of wastes. It also helps clear mucous from bronchial tissues.

Health warning:

Unripe pineapple is not only inedible, it is poisonous, causing throat irritation and severe intestinal problems.

***

HISTORICAL synopsis ABOUT the pineapple

Johann Christoph Volckamer (1662-1744)

Pineapple, Tab IV ...Hand-colored engraving  
source: georgeglazer.com/prints

Did you also know:
. The word pineapple in English was first recorded in 1398, when it was originally used to describe the reproductive organs of conifer trees (now termed the pine cone)
Christopher Columbus called it itpiña de Indes meaning "pine of the Indians."
. Although thought to have originated in South America, pineapples were first discovered by Europeans in 1493 on the Caribbean island that came to be known as Guadaloupe.

. The South American Guarani Indians first cultivated pineapples for food that they called nanã, meaning "exquisite or excellent fruit."

. Another explorer, Magellan, is credited with finding pineapples in Brazil in 1519, and by 1555, the luscious fruit was being exported with gusto to England. It soon went to India and Asia.

. In 1751 George Washington tasted his first pineapple in Barbados and declared it his favourite tropical fruit. Although the pineapple thrived in Florida, it was still a rarity for most Americans.

. Captain James Cook later introduced the pineapple to Hawaii in about 1770 but commercial cultivation did not begin until the 1880s when steamships made transporting the perishable fruit viable.

By 1921...

pineapple became Hawaii's largest crop and industry.

Dole Plantation's Pineapple Garden Maze...Source: Oahu Visitor's Bureau

Other places where the

PINEAPPLE is CULTIVATED:

. As of 2001, Southeast Asia (Thailand and the Philippines) dominated the world production of Pineapples. In the Americas, Brazil came close behind as well as Costa Rica as a smaller producer.

. Other pineapple producing countries include Mexico, Honduras, Dominican Republic and China.

Photo:Ayer Hitam Pineapple Plantation in Johor, Malaysia. Found on Flickr.com

. Twelve countries absorb 90 % of the world demand of fresh pineapple. The US leads the demand and France, Japan, Belgium, Italy, Germany, Canada, Spain, England, Korea, Netherlands and Singapore share the rest of the supply.  

Or, in this case... where 'Hubby' and I vacationed in Honolulu, Hawaii at the Hilton Hotel.
Here, its hotel lobby showcased miniature pineapple plants!

Speaking of tourism attraction...
check out this Pineapple shop:

Here's an unforgettable tourist pineapple attraction in Bathurst , Eastern Cape, South Africa:
Standing 16.7 metres tall the big pineapple acts as a tourist magnet, causing cars to veer off the tar and past a small pineapple patch towards the big one, not really knowing what to expect. It turns out that this pineapple that was completed in 1991 is actually a shop, display room and viewing platform in one.

The pineapple is built from fibreglass, with a steel frame. It has three floors inside. The lower level is a store selling pineapple paraphernalia, while the second level has an exhibition on the history of South Africa’s pineapple industry.
The third level has exhibitions on local industries with stairs leading to a viewing deck around the pineapple’s green “crown”.

Oh, and did you know it is modeled on a similar big pineapple in Nambour, in Queensland Australia - but built 0.7 metres higher?
source: venture.dispatch.co.za
 
 

Other PINEAPPLE influences in

ART and ARCHITECTURE

. The Pineapple Fountain in Charleston's North Carolina, U.S.A., Waterfront Park

...source by both: charlestoncvb.com and Bookguy...from Flickr.com

. Sarikei Civic Centre, found in Sarikei, East Malaysia

Photo: borneotip.blogspot.com/2009/05/sarikei-town.html

. The Pineapple in Dunmore, Scotland.


As you can witness from the photos...the architecture is magnificent.
This classical Palladian pavilion, houses a small octagonal room, where a tall 45 feet

stone sculpted pineapple is erected. When it was completed in 1761...

pineapples had only been grown in Scotland for about 30 years

and were so exotic (the pineapple represented wealth at the time)

that very few would have even seen one, let alone had the chance to taste one.

Photos by both: history.org...and by: Chris1179 on Flickr.som

...and how's this for Architectural imagination:

Here is a pineapple decorated stall representing the Pineapple Festival at Manipur, North East, India.

It has so far drawn in over 500 cultivators.

Quite a colourful event which provides great opportunities for the farmers to promote their pineapple business.

The Splendour of the pineapple's natural design

has also influenced the universe of:

Home fashion and design

source: gidesigns.net

More influences in HOME fashions...

sources: This is a collage created from various photos found on:

Gidesigns.net...Uteart...on Flickr.com...katherinehouston.com...pgerardmazzei.com...

PointClickHome.com...reigninggifts.com...Mukumbura on Flickr.com

***

REFERENCES and RESSOURCES

Tons more info on the Pineapple:

...here's an easier read

...here's a very elaborate read

Here's info on..."How to grow your own PINEAPPLE":

Some of the above content's information was extracted from

www.whfoods.comhttp://venture.dispatch.co.za/?p=1136

http://www.wikipedia.com/

Book: (note: I have this in my personal bookshelf)

The science of food [the ultimate reference on how cooking works]

Related Recipes:

Mentioned below are the links to these selected recipes...

starting from the top left hand corner:

* Hibiscus cupcakes with pineapple flowers *

* Pineapple meringue pie *

* Pineapple apple pie *

* Hummingbird cake with pineapple flowers *

* Pineapple cooler *

* Pineapple-kiwi smoothie *

Once again...it's been amazing putting this feature piece together.

Hopefully, you have enjoyed it as much as I have.

Did you realize how fascinating the PINEAPPLE was?

Here's wishing you pineapple's beauty and freshness in your day...

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Please Note:

Some of these IMAGES and PHOTOS were randomly borrowed from a few UNKNOWN and PROPERLY TRACEABLE owners. If you are the original artist...please notify me so that I can quickly and appropriately credit

you concerning your work. Thank you.