- Pineapples are yellow when ripe. They have a rough skin. When still unripe, the fruit is white and has a very sharp taste. It is very acidic. The smaller variety is very sweet when ripe. The larger, Nenas Sarawak, has a high concentration of water (juice) and is thereby an excellent thirst-quencher (such as pineapple drink). This type is green in colour, even when ripe, and is almost twice the size of the smaller pineapple.
- The smaller variety is good in making jam and jam-tarts when it is over-ripe. There will be no wastage then. These pineapples are usually diced and added to jellies (agar-agar) and fruit salads.
- Pineapples cannot be combined with milk. When making fruit agar-agar, pineapples may be combined with other fruits provided no milk or milky mixtures are added. Pineapples also reacts negatively to essences. If pineapples is added when it should be avoided, a bitter taste results.
- To peel pineapples, first trim both ends. Then slice the skin off downwards or in a circular fashion. Next, remove the 'eye' by cutting ditches along them, at an angle. Slice as desired.
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