Excerpt
The Hospitable Pineapple
Contrary to what most people think, pineapples are not native to Hawaii, but were one of the first plants brought there by westward-bound American settlers. Pineapples originated in South America and moved with the Carib Indians when they ventured into the Caribbean islands. Within the Indian culture, there was a mystique about the fruit, and it played an important role in their culture. Young boys would run through pineapple fields, proving their manhood by avoiding the prickly spears of the plant. The fruit was also placed on doors, and considered a sign of hospitality to strangers. Europeans adapted this idea by using the pineapple as a decorating motif on gateposts and homes. Even in the Caribbean today, the pineapple is used as a decorative element. I can personally vouch for this fact, since the back fence at my home was recently constructed with a pineapple-and-heart cutout design. Conveying hospitality and love can only bring good karma, I hope.
Antigua's Black Pineapple
Antigua's fresh fruits and vegetables are similar to those found on other islands, with one exception: the black pineapple. Originally introduced by the Arawak Indians, it was believed to be food for the gods, and hardly a bit of it went to waste. The thorny leaves were used for making twine and cloth, while the juice of the fruit was for medicinal purposes, and to produce wine. Smaller than most commercial pineapples, the fruit looks black when young, then turns into the more traditional golden pineapple color as it ripens.
If you're interested in checking out the black pineapple, as well as Antigua's other culinary delights, head on down to the island during the last week in April, for the now legendary Sailing Week. Going strong for thirty years now, this is one of the world's biggest annual regattas and certainly the largest in the Caribbean. Some two hundred sailing vessels, of all types and from all parts of the world, participate in five days of racing, a must-see spectator event for anyone who loves sailboats. It's also a big party week, so be prepared for a jumpin' good time.
Pineapple on Fire
1 pound (about 1/2 whole fruit) peeled fresh pineapple, cut into 8 half-moon slices
1/4 cup fresh lime juice
2 teaspoons coarsely ground black pepper
This is another one of those three-way flavor combinations that may sound weird but meshes together quite nicely. Exciting the palate is what low-fat cooking is all about, and your taste buds will stand at attention when you bite into this pineapple. Sweet, juicy pineapple, tart lime juice, and spicy peppercorns contrast and complement each other for a real flavor explosion. Serve it as an hors d'oeuvre at a cocktail or buffet party, or as a side item for barbecued meats. It's important that the pepper be coarsely ground, providing a nice texture contrast. If you like less heat, reduce the amount of pepper.
Dip the pineapple in the lime juice, and grind the pepper onto both sides of the fruit. Grill the pineapple, over medium heat, on both sides, for a total of 5-7 minutes, or until it softens slightly and is lightly charred. If using this as an hors d'oeuvre, cut each slice into three or four pieces after grilling, and have toothpicks on hand.
Makes 8 servings
Per Serving: Calories: 30; Fat, Cholesterol, and Sodium: 0; % Daily Value: Vitamin C 20%
