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By Jennifer A. Wickes
History / Geography
In 1535, pineapples were brought to Spain by way of the Spanish explorers that went to America. By the 17th century, pineapples were considered to be a food of the aristocrats of the general French public. Even Louis XIV had hothouses producing pineapples!
Puerto Rico began shipping pineapples to the United States in 1860 to begin growing them in Florida. This led to pineapples being canned in the 1880's.
By 1939, a machine called a ginaca could process 50 pineapples a day for canning purposes.
Today, Hawaii is the world's top producers of this delectable fruit!
Red Spanish: more compact with reddish brown skin. The leaves sprout from a variety of places in the actual fruit.
Sugar Loaf: this is a green variety that is extremely rare in the United States.
How to Select
Coring: Remove the skin, then using a small circular cutter, stamp out the core.
1 1/4 cups crushed pineapple -- in syrup
1-tablespoon butter or margarine
Chicken with Pineapple Salsa
6 skinless boneless chicken breast halves
Make pineapple salsa by mixing together in small bowl cilantro, ginger,
1/8 teaspoon of the salt, tomato, pineapple, onion, chiles and lemon
juice; set aside. In a frying pan, place butter and melt over medium
heat. Add chicken and sprinkle with remaining 1/4 teaspoon salt. Sauté,
turning about 6 minutes, or until light brown on all sides. Cover and
heat to medium-low. Cook about 5 minutes or until fork can be inserted
in chicken with ease. Arrange chicken on serving platter and spoon pineapple
salsa over chicken.
Garnish with cilantro sprigs.
Copyright 2002-2004 - Jennifer Wickes
This article was originally published at Suite 101. Jennifer Wickes
is the editor at "Cookbook Reviews", "Foreign Films" and "Cooking
With The Seasons", which has been voted to be one of the Top 100
Culinary Sites on the Internet! For more information about Jennifer Wickes
or her columns, please go to:
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