How To Make Dried Pineapple Flowers Recipes

HOW TO MAKE DRIED PINEAPPLE FLOWERS

Steps:

• Preheat oven to 200°F.
• Slice pineapple into paper thin slices. It's best to use a mandoline slicer to get the slices as thin as possible.
• Dry each pineapple slice carefully on both sides with a paper towel, getting up as much moisture as you can.
• Lay the slices (again, be very careful!) on a large baking grid/cooling rack. Place the rack over a large baking sheet (so it doesn't drip in your oven).
• Place in the oven for 2-3 hours, or until the slices are fully dried out and crisp on the edges as shown.
• While still warm, place each dried pineapple slice into the inside of a mini muffin tin or similarly sized small cup/dish to create the shape of flowers you want. Allow pineapple to fully dry in the muffin tin. Once dried, they'll hold their shape!
• Place flowers on desserts such as Hummingbird Cake as garnish, or eat as a low calorie snack!

DRIED PINEAPPLE FLOWERS

Steps:

• Preheat oven to 150 degrees C. Line baking tray with a non-stick baking sheet.
• Peel pineapple. Using a small melon baller, remove and discard eyes. (I just cut the pineapple skin from top to bottom along each row of eyes.) Don't try to cut off too much of the peel at once or you will take a lot of good fruit with it.
• Then slice pineapple very thinly, place slices on baking sheet. Cook until tops look dried, about 30 minutes.
• Flip slices, cook until completely dried, 25 to 30 minutes more. (Mine almost burned after 20 minutes).
• Transfer them to a small muffin pan or egg tray so that the edges curve upward in the shape of a flower. Then place them in the refrigerator uncovered overnight to dry up and retain the flower shape. Store the dried flowers in an airtight container after that.

HOW TO MAKE A DRIED PINEAPPLE FLOWER GARNISH

Steps:

• Preheat oven to 225 degrees Fahrenheit. Line a large baking sheet or two with parchment paper.
• Cut off the top and the bottom of the pineapple. Trim off the peel - just a thin layer, leaving the eyes.
• Grab a carrot peeler or a paring knife, and using the end of the peeler or the tip of the knife, cut out all of the little "eyes" on the pineapple.
• With a sharp knife, cut paper-thin slices of pineapple - as thin as you can. If you can see your knife through the slice of pineapple while cutting, you're doing it right! *This step is crucial. If your layers are too thick, your pineapples won't dry properly and you'll end up with soggy, sad flower attempts.
• Place slices on a layer of paper towels and blot the tops with more paper towels, extracting as much juice as possible.
• Lay the pineapple slices in a single layer on the parchment. They can be close to one another, but not touching or overlapping.
• Cook for 30 minutes and turn over. Cook for another 30 minutes. Check the pineapple slices - they're done when they're dry and the center may be a smidge tacky, but not damp at all. If they're not there yet, keep baking them, flipping every 15 minutes, until they're dry.
• Remove the pineapple flowers from the oven and carefully place them in a muffin tin. Once they cool, they'll retain that flower shape.
• To store, keep your pineapple slices on a wire rack or in the muffin cups (as long as plenty of air can circulate) at room temperature for up to 3 days before serving. Don't place them in an airtight container or refrigerate them - they need air circulation to retain their shape and stay nice and dry.
• Arrange on cupcakes or cake however you like!

DRIED PINEAPPLE ROUNDS

Steps:

• Preheat oven to 225 degrees. Place pineapple rounds in a single layer on baking sheets lined with nonstick baking mats or parchment.
• Bake, flipping once halfway through, until darkened slightly, edges are curled, and rounds are dry but still pliable, about 1 hour (the time will be determined by how thinly you've sliced the pineapple). Transfer rounds to a wire rack; let cool completely (they will become crisp as they cool).