Pineapple: This Week's Market Report Good Buy
Fear not, sun worshipers. Pineapple is here soothe you from the cold weather setting in and remind you that summer isn’t over. Yet. Pineapple can be eaten raw in salads and salsas, or sprinkled with chili flakes and lime zest for a Latin-inspired treat. The high acid and sugar content of pineapples makes for perfect marinades and tenderizers for meat. Whether added to a favorite barbeque sauce recipe, or muddled with oil, garlic, onion, and herbs, these fruits transform grilled, roasted, fried, or broiled proteins.
Fresh pineapples are also sturdy enough for end-of-summer grilling. One of my favorite interpretations is smoky, chipotle-glazed pineapple as a filling for grilled fish tacos. Pineapple is also totally classic in American and Asian barbecues and stirfrys. The natural sweetness compliments grilled and smoked meats beautifully, and the natural acids also work as a great tenderizer. Of course, we can’t forget about the pina colada. Try elevating your poolside drink by blending roasted, deeply caramelized into it. That burnt sugar taste is the absolutely perfect accompaniment to rum!
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.