Dried Pineapple Flowers
Dried pineapple flowers are the prettiest edible garnish and they take one ingredient. Slice a pineapple thin, dry it low and slow, then press the warm slices into a muffin tin to set.
Servings: 18 servings
Cost: $5
Equipment
- `1 Mandoline slicer
- 2 Baking sheets
- 2 Muffin tin (standard or mini)
Ingredients
- 1 Pineapple thinly sliced
Instructions
- Preheat the oven to 200°F (95°C) and line two baking sheets with parchment paper.
- Cut the top and bottom off the pineapple. Slice down the sides to remove the rind, then use the tip of your knife to dig out any remaining eyes.
- Using a mandoline on the thinnest setting or a very sharp knife, cut the pineapple crosswise into slices about 1/16 inch thick. Leave the core in.
- If the pineapple is juicy, blot both sides of each slice with paper towels.
- Lay the slices flat on the prepared baking sheets in a single layer with no overlapping.
- Bake for 1 hour and 15 minutes. Flip each slice over and bake for another 1 hour and 15 minutes, until the slices are dry and lightly golden with curling edges. Watch them closely near the end so they don't burn.
- Working quickly while the slices are still warm and pliable, press each one into a muffin tin cup and push gently into the center to open the petals.
- Leave them in the muffin tin at room temperature for about 8 hours, or overnight, to finish drying and set their shape.
- Lift the flowers out of the tin. They should feel dry and hold their shape. If any droop or flatten after you remove them, return them to the cups for a few more hours.
Video
Notes
Grab a pineapple that's a little underripe if you can find one. It's firmer and less juicy, which makes it so much easier to slice thin.
Store them in an airtight container at room temperature once they're completely cool and completely dry. They'll keep for about 3 days. If they ever go soft on you, they just weren't dry enough to begin with. Pop them back into a 200°F oven for 20 minutes, and they'll crisp right back up. And don't put them in the fridge!
One last thing. If you're topping a frosted cake, add the flowers right before you serve. They pull moisture from the frosting and start to soften if they sit too long.
I love these on my coconut loaf cake or floating on top of a piña colada!
Nutrition
Calories: 25kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 55mg | Fiber: 1g | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 24mg | Calcium: 7mg | Iron: 0.1mg
