PINEAPPLE LIMEADE
Steps:
- In a pitcher combine limes, mint leaves and sugar. Muddle with a wooden spoon to extract the juice from the limes and to break up the mint leaves. Stir in pineapple juice and seltzer. Pour into glasses filled with ice.
MINTED PINEAPPLE-LIME MARMALADE
This mint-infused pineapple-lime marmalade makes a quick tropical-inspired condiment for roasted meats.
Categories Condiment/Spread Low Sodium Lime Pineapple Mint Summer House & Garden
Yield Makes about 6 8-ounce glasses
Number Of Ingredients 6
Steps:
- Peel and core the pineapples. Seed the limes, if necessary. Grind the pineapple with the limes in a meat grinder, using the coarsest blade. Put in a large pot with the sugar. Tie the bunch of mint securely, add to the pot and bring the mixture to a boil. Turn heat low, cover the pot and simmer for 1/2 hour, or until the fruits and rind are tender. Uncover, turn up the heat and boil vigorously until the mixture thickens and the juices become syrupy. Remove from heat, discard the bunch of mint, stir in the crème de menthe and the chopped mint leaves and pour into hot, sterilized jelly glasses. Cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses and store.
PINEAPPLE JALAPENO MARMALADE
Steps:
- Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
- Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
- Remove from heat and cool before serving.
- Store in refrigerator for up to 1 month or in the freezer for 6 months.
PINEAPPLE MINT SALAD
This cool refreshing salad goes with a variety of entrees. It has become our tradition during the Easter season. -Dorothy Showalter Broadway, Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- Line the bottom and sides of an 8x4-in. loaf pan with foil, coat the foil with cooking spray. Set aside. Drain pineapple, reserving juice; set pineapple aside. Sprinkle gelatin over 1/4 cup of the pineapple juice; set aside., In a saucepan, combine the jelly and remaining pineapple juice. Cook and stir until mixture comes to a boil. Remove from the heat; stir in gelatin mixture until dissolved. Stir in pineapple and food coloring if desired. Refrigerate until syrupy., In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Fold into gelatin mixture. Pour into prepared pan. Freeze until firm., Remove from the freezer 10-15 minutes before serving. Using foil, remove loaf from pan. Carefully peal off foil and discard. Using a serrated knife, cut salad into slices.
Nutrition Facts :
GRAPEFRUIT AND PINEAPPLE MARMALADE
Tangy and sweet, this beautifully colored preserve is an heirloom recipe from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Pineapple
Time P2DT1h
Yield 9 6-ounce jars, 54 serving(s)
Number Of Ingredients 4
Steps:
- Pare pineapple and shred.
- Cut grapefruit and lemon into quarters, then thin slices (remove any seeds).
- Measure fruit and add 3 pints of water for each pint of fruit.
- Set aside until the next day.
- Cook approximately 3 hours, or until rind is tender.
- Set aside until the next day.
- Measure and add an equal amount of sugar.
- Bring to the boil and cook until 223F or jelly "sheets" off the spoon (dip a cold spoon into the boiling liquid for only an instant, if 2 drops run together as they drop forming a sheet, the jelly stage has been reached).
- Fill in sterilized jars and seal.
Nutrition Facts : Calories 6, Sodium 0.1, Carbohydrate 1.7, Fiber 0.2, Sugar 0.8, Protein 0.1
LIME MARMALADE
We have three lime trees so I am constantly looking for recipes involving limes, I came across this one for lime marmalade and everyone just loves it!!
Provided by Stay in the Bay NZ
Categories Low Protein
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Wash limes thoroughly, dry; using sharp knife, slice as finely as possible; retain any juice from limes; remove seeds (if there are any, as you slice).
- Place sliced limes, any reserved juice and water in china, glass or plastic basin, cover, stand overnight.
- Next day, pour lime mixture into large boiler, bring to boil, reduce heat, simmer covered for 30-45 mins or until rind is tender. It is important to cook fruit gently at this stage.
- Remove lime mixture from heat; using measuring jug, measure mixture into large basin, return lime mixture to large boiler. Allow 1 cup sugar for each 1 cup of measured lime mixture.
- Place sugar in large baking dish, place in slow oven for 10 minutes, stir several times. (Heated sugar will dissolve in the jam more quickly, resulting in clearer jam). Bring lime mixture to boil, add sugar all at once, (its better to add the sugar off the heat).
- Stir until sugar is dissolved completely - do not allow to boil again until this happens; do not stir after marmalade boils. (It is important, once sugar is added that there is not too much mixture in the boiler; it should not be more than 5cm (2in) deep; this will allow maximum evaporation of liquid, resulting in a marmalade which will jell as quickly as possible.).
- Bring marmalade to the boil, boil rapidly, uncovered. Place a saucer in the freezer for 10 minutes, before testing marmalade. After marmalade has been boiling rapidly for 12 minutes, remove from heat; allow bubbles to subside, drop a teaspoonful of marmalade on to a cold saucer, return to freezer for a few minutes to cool. If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way. Marmalade should be jelled within 20 minutes; stand 5 minutes to allow fruit to settle. Pour into hot sterilized jars, Store in cool dark place.
- Makes about 2 litres (8 cups).
Nutrition Facts : Calories 322.5, Fat 0.1, Sodium 4.3, Carbohydrate 84.8, Fiber 1.4, Sugar 80.1, Protein 0.4
More about "minted pineapple lime marmalade food"
PINEAPPLE MARMALADE OR MERMELADA DE PIñA - LAYLITA'S …
From laylita.com
4.8/5 (42)Category Dessert, Sauce, SweetsCuisine Ecuadorian, LatinTotal Time 45 mins
- Peel and core the pineapple, discard the core and peel (or use to make this spiced pineapple chicha drink).
- For a medium chunky ratio, cut half of the pineapple in small squares and blend the remaining half to obtain a coarse puree. For smoother style marmalade, coarsely blend all of the pineapple. For very chunky caramelized pineapple preserves, dice all of all the pineapple.
- In a medium sized saucepan, over high heat, boil the water, sugar or panela (piloncillo), cinnamon stick, cloves, and other spices/aromatic herbs.
10 BEST LIME MARMALADE RECIPES - YUMMLY
From yummly.com
HOW TO MAKE A PINEAPPLE MINT SHRUB MOCKTAIL - MARY'S NEST
From marysnest.com
SKINNY SPARKLING MINT PINEAPPLE LEMONADE - WITH SALT AND WIT
From withsaltandwit.com
HOMEMADE LEMON LIME MARMALADE - THE DARING GOURMET
From daringgourmet.com
PINEAPPLE MINT LEMONADE - THE TOASTY KITCHEN
From thetoastykitchen.com
FRESH PINEAPPLE MINT SALSA — LET'S DISH RECIPES
From letsdishrecipes.com
PINEAPPLE LEMONADE - DAMN DELICIOUS
From damndelicious.net
DOLE® CANADA | PINEAPPLE MINT LEMONADE
From dolecanada.ca
PINEAPPLE WITH LIME AND MINT | PALEO LEAP
From paleoleap.com
RECIPE: GRILLED PINEAPPLE WITH LIME AND MINT - CLEVELAND CLINIC
From health.clevelandclinic.org
GRILLED PINEAPPLE WITH LIME MINT SAUCE - THIS HEALTHY TABLE
From thishealthytable.com
FIZZY HERBED PINEAPPLE LIMEADE - THE PIG & QUILL
From thepigandquill.com
MINT PINEAPPLE LAYERED CAKE – ONLINE PASTRY CLASS
From pastry-workshop.com
MELON AND PINEAPPLE FRUIT SALAD WITH HONEY, LIME AND MINT …
From cookingclassy.com
TINY DRINKS: PINEAPPLE MINT MARGARITAS! - HEY MACA
From heymaca.ca
PINEAPPLE LEMONADE - IMMACULATE BITES
From africanbites.com
PINEAPPLE MINT SMOOTHIE RECIPE: CREAMY & REFRESHING
From runninginaskirt.com
PINEAPPLE, LIME + COCONUT JAM - POMONA'S UNIVERSAL PECTIN
From pomonapectin.com
LIME PINEAPPLE MARMALADE - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
PINEAPPLE LIMEADE RECIPE IS SO REFRESHING - DIY CANDY
From diycandy.com
10 BEST PINEAPPLE MINT JUICE RECIPES | YUMMLY
From yummly.com
PINEAPPLE-MINT MARGARITAS — THE MOST REFRESHING WAY TO TOAST THE ...
From sheknows.com
MINT-LEMON OR LIME JELLY WITH HONEY - POMONA'S UNIVERSAL PECTIN
From pomonapectin.com
RECIPE FOR LIME PINEAPPLE MARMALADE - ONLINE RECIPES FROM HINDS …
From hindsjerseyfarm.com
PINEAPPLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PINEAPPLE LIME MARGARITA RECIPE | GREENER IDEAL
From greenerideal.com
PINEAPPLE WITH MINT | TESCO REAL FOOD
From realfood.tesco.com
16 FRESH PINEAPPLE RECIPES | REAL SIMPLE
From realsimple.com
LEMON-PINEAPPLE MARMALADE: RECIPE FOR A RAINY DAY
From tallcloverfarm.com
RECIPE: TROPICAL MINT PINEAPPLE LIME SMOOTHIE - KCET
From kcet.org
PINEAPPLE, LIME AND MINT GRANITA WITH… | FOOD AND TRAVEL MAGAZINE
From foodandtravel.com
MINTED PINEAPPLE | FOOD TO LOVE
From foodtolove.co.nz
PINEAPPLE VODKA LIMEADE RECIPE - HOME COOKING MEMORIES
From homecookingmemories.com
PINEAPPLE WITH MINT SUGAR | FRUIT RECIPES - JAMIE OLIVER
From jamieoliver.com
ORANGE AND PINEAPPLE MEDLEY WITH MINT - COLOR MY FOOD
From colormyfood.com
APPLE ROSEMARY & MINT | HANKS FOODS
From hanksfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love