72 



BULLETIN 77, HAWAII EXPERIMENT STATION 



a spoon or dull knife. Cut rind into very narrow strips. Remove the mem- 

 brane from the orange sections. 



Combine the diced pineapple and water; cook until it begins to soften, 

 then add all the remaining ingredients except the sugar. Measure this 

 fruit mixture and for each cupful add % cup of sugar. Cook over a slow 

 fire until it thickens. Pour into hot sterile jars and seal at once. 



Pineapple chutney* 



yield 2 quarts 



2 ounces small red peppers with 1 tablespoon salt 



seeds removed, chopped fine 3 pound peeled pineapple 



1 ounce or 1 medium-sized bulb 1% pounds brown sugar 

 of garlic, chopped fine 1% pints vinegar 



2 tablespoons of finely chopped % pound seedless raisins 

 fresh ginger root V 2 pound blanched almonds, 



chopped fine 



Cut the pineapple in small pieces, add vinegar and salt, cook slowly until 

 pineapple is tender. Add the other ingredients and boil slowly until desired 

 consistency is obtained. Pour into hot sterile jars and seal immediately. 

 Serve with meats or curried dishes. 



Pineapple carrot salad 



6 servings 



3 cups shredded fresh pineapple 2 cups shredded or grated 



% cup mayonnaise raw carrot 



Mix pineapple and carrot, chill, drain off juice, place on lettuce leaves, 

 and serve with mayonnaise. 



Pineapple cabbage salad 



6 servings 



4 cups shredded cabbage % cup mayonnaise 



2 cups shredded fresh pineapple % teaspoon salt 



Combine cabbage and pineapple and chill. Drain off juice, add salt, serve 

 on lettuce leaves, and garnish with mayonnaise. Chopped peanuts or 

 chopped green pepper may be added for color if desired. 



Pineapple crab salad 



6 servings 



2V 2 cups diced fresh pineapple 1% tablespoons tomato catsup 



iy 2 cups shredded crab meat 1 teaspoon Worcestershire 



% cup mayonnaise sauce 



Mix chilled pineapple and crab meat and serve on lettuce leaves. Add 

 catsup and Worcestershire sauce to mayonnaise and pour over salad. 



* From How to Use Hawaiian Fruit and Food Products — Agnes B. Alexander, Honolulu. 



