Today's fruit needs no introduction, except perhaps to its Portuguese name, abacaxi (pronounced abakatchi). Abacaxi is delicious no matter how you slice it. I have to confess, I've shied away from buying whole pineapples in the past, because I'm lazy and pre-sliced pineapple is usually readily available. But that ain't me no more, because now I know it takes minutes or less to peel and slice one of these babies into a delicious afternoon snack. And talk about versatile: Put a few pieces on your ham pizza and call it Hawaiian. Slice it up and layer it on the bottom of your cake pan before you pour in the batter -- in about 30 minutes at 350°F you'll have a classic retro dessert. Throw a couple of chunks into a blender with some coconut cream and a shot (or two) of rum and you have a piña colada. That's my kind of fruit.
It's also quite photogenic, don't you think?UFF Fruit Rating:
P.S. Today's FotD is for Kajal, who loves abacaxi and has a photo exhibit tomorrow night in NYC! If you're in town and want to see some kickass photos for the low low cost of free (including wine and snacks!) check out her blog for the deets.
thanks G.
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