I don't know about you, but I LOVE pineapples! Pineapples have been on my mind, in my refrigerator, on my plate and in my mouth and many are ripening on the window sill as I write this to you.
So since pineapples are such a fave fruit of mine, I thought I would share some practical pineapple info with you.
Buy pineapples in bulk and as cheaply as you can then freeze them.
Before you start the cutting and freezing process, make sure that your pineapples are ripe. Most pineapples, as well as most other fruits, are picked green and then the final ripening process is up to you!
Most pineapples that you buy are still green and not ready to eat. A ripe pineapple is golden yellow and looks and smells sweet and very "pinapply". To ripen your pineapples, simply set them in the sun, I just line my windowsills with these exotic fruits. The last batch of pineapples I left out on the window sills for about a week. Don't be in a hurry when you are ripening your fruits. Let them take their time and you will be rewarded with excellent taste.
When the pineapples are golden yellow, they are ready to be cut and eaten, or to be frozen. Freezing pineapples is a great way to store lots of pineapples and they thaw out very nicely. Simply cut the skin off the pineapple and cut it up in to bite sized chunks and fill up freezer bags with the cut pineapple. I cut out the core of the pineapple and freeze them separately, the cores are great to add to your
When you thaw the pineapples, take them out of the freezer and let them thaw for about two days in your refrigerator. The result of being frozen and then thawed, will give you pineapple chucks that are not as acidic as the fresh pineapples are. In fact, the frozen/thawed pineapples (they make their own delicious juice too!) results in a fruit that is very similar to the canned pineapple. The huge difference is that YOUR pineapple is full of natural live nutrients and is not dead!
Enjoy your pineapples...
Now I did promise more than just pineapples...
My colleague Trevor Justice asked that I remind any of you that may be interested in the Vegan Mastery Program, so here is Trevor:
If you'd like to thrive on a high raw vegan diet, whip up delicious meals in 10-30 minutes, and stop being vulnerable to vitamin and mineral deficiencies, here's great news...
Enrollment just opened for The Vegan Mastery Program. Created by The Vegetarian Health Institute, it's a series of 50 lessons that will show you how to thrive on a high raw vegan diet.
Enrollment only opens three times per year. And even during these times, space is limited for Gold and Certificate students. (If you're fortunate enough to claim one of these spots, you'll get to ask unlimited questions for an entire year, and get answers from the Institute's expert staff.)
Enrollment closes on Wed, May 30th and space is limited. So if you're interested and want to get in before the general public, click here now:
High Raw Mastery Program
One more thing. I've arranged a special coupon code for you; it's good for 20% off the Certificate program only. But it expires at midnight on Friday, May 25. The coupon code is: MEMORIAL VIP.
Until next time...
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