Taiwan produces an abundance of pineapple in summer, and thanks to the agricultural improvements of recent years the fruit is sweeter, juicier, and higher in quality than ever. Fresh pineapple, which contains bromelin, can be sharp and biting to the tongue, but canned pineapple is processed to eliminate that discomfort. Pineapple gelatin is a cool, refreshing treat during the hot summer months.
Ingredients
One can of sliced pineapple and one large bowl of sweetened gelatin. (Gelatin may be prepared by mixing agar-agar with water, adding a suitable amount of sugar, and cooking the mixture over low heat until it has completely melted.)
Directions
1. Remove pineapple slices from can and arrange in a floral pattern in a bowl.
2. Stir the gelatin to cool it down, and then scoop a portion into the bowl. (Be careful not to disturb the arrangement of the slices.)
3. After the gelatin in the bowl has started to congeal, add more until the bowl is full. Then put the bowl in the refrigerator to solidify.
4. To serve, invert the chilled gelatin on a plate and pour the juice from the can on top.
Nutritional Information
Protein 4 g; fat 2 g; carbohydrates 62 g; 250 calories.
Suggestions
A half slice of pineapple 2 cm thick and 12 cm in diameter contains about 40 calories and 10 g of sugar.
Notes
1. When it is ready, the gelatin can be garn ished with other types of fresh fruit for taste and visual appeal.
2. The flavor is even better if the juice from the can is added to the agar-agar beforehand while cooking it.
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