171. pineapple paleta

Tinkering in the kitchen

 When Niku my son, was home for his break, we bought a lovely orangey looking pineapple. Got excited thinking that it will be so sweet and juicy. We cut the pineapple and  much to our disappointment it was  sour. Couldn't use it up in a salad as it was too sour. So I just left the pineapple chunks in the fridge. Usually ideas crop up at the most weirdest time. In walks Niku, opens the fridge to look for some fresh juice and instantly we both think of making paletas. I was itching to use the ice pop molds he bought for me so of course the idea got stuck there..... sour fruit, molds, molds, sour fruit. As I was busy making lunch, Niku volunteered to make the mixture for the paletas. Paletas is just a fancy Latin American name for fruit ice pops or lollies. So we mixed a bit of this, a bit of that and came up with this wonderful cooling yummy dessert. If you do not have molds, freeze it in a kulfi mold or in small throw away cups.The only difficult part is getting the sticks in Mombasa. The mold kit has a few but I will soon need to hunt for more. Anyone knows where I could get them in Mombasa? Neel thank you for the lovely maple syrup which we used for this recipe.

updated 2/02/2016
  Pineapple season is back and it seems there's a surplus of them. Get to see vendors selling them at every corner. I recently made the pineapple paletas. This time round I used coconut cream instead of fresh cream. Loved the taste and have decided to use coconut cream whenever I make these paletas. Adding coconut cream reduces the calories and makes it a little bit more healthier.






PINEAPPLE PALETA
Makes 12 depending on the size of the molds

2 cups pineapple chunks
1 medium banana, peeled and cut into chunks
½ cup maple syrup
1 cup fresh cream (or coconut cream)
a pinch of salt

  1. Put the pineapple, maple syrup, salt and banana in a liquidizer or a food processor.
  2. Whizz the whole thing till you get a nice smooth consistency.
  3. Add the fresh cream and mix it well.
  4. Pour the mixture into the molds cover it, insert the sticks and put it in the freezer.
  5. The paletas will be ready in 3 to 4 hours time.
  6. Run warm water over the molds.
  7. Remove the paleta from the mold and serve.
Tips :
  • Add honey instead of maple syrup.
  • Taste the mixture, if need be add a bit of sugar. We didn't add any as we got the sweetness from the syrup and banana.
  • Instead of fresh cream add coconut cream.
  • If you use tinned pineapples for this recipe then you may need less syrup. Taste before adding the required amount as tinned pineapples tend to be sweet. 
You may want to check out the following:
eggless upside down pineapple cake
pina colada mousse

pineapple salsa






Comments

Post a Comment

Popular posts from this blog

Koiloreo/ Kuilodde/ Koilori (Goan Pancakes)

Image
The Holiday State    February is when Shhh Cooking Secretly group (started by Priya of Priya's Versatile Recipes ) had a virtual tour of Goa. Its been over 30 years since I've visited Goa. I remember when we were passing the town centre, there was a huge crowd of people. We asked the taxi driver what was going on and he replied "koi naya actor ki shooting chal rahi hai, aap ko dekhna hai?" he asked. We asked if he knew the actor and he said no so we didn't stop to watch. Who was the new actor? None other than Shakrukh Khan shooting for the movie Kabhi Haan Kabhi Naa!    I remember we were staying at some hotel in town and would go to the Taj Holiday Resort to get onto the beach. Back then there were not many hotels. I remember getting to the beach and for miles there would hardly be anyone. There use to be a fish shack near Taj and hubby, my brother and my cousin would enjoy fresh fish and I'd get only French fries (fishy ones)!    Goa is  the smallest states
Read more

337.Green tomato jam

Image
My first jam making session      I have over the years accumulated many jam recipes but have never tried making jam. I don't know, is it because I feel it might be difficult or I get scared to sterilise the jars. Don't know why. However, today Julius my househelp, walks in with a whole bag of green tomatoes from his farm. I got excited and instantly the recipe for the green tomato jam came out my recipe book. I was a bit hesitant as I had no idea how the jam would turn out. It tastes yummy and I had some with plain paratha as a snack in the afternoon. The jam is sweet and tangy at the same time. It didn't take long at all and I think now the jam bug is slowly creeping into my bones. Its funny how I get stuck onto certain things for a period of time, first it was salads, then bread, followed by muffins then the cookie bug took over and now it seems its jams. Planning to make some to take for my Nunu and my daughter, Nami as I am travelling very soon to India. Will try out di
Read more

535.Buckwheat savoury pancakes/uttapams

Image
Buckwheat savoury pancakes#Bread Bakers Starting a healthy year   The Bread Bakers theme for January is Ancient Grains hosted by Robin Beck of  A Shaggy Dough Story . I'll be honest, had a slight idea about ancient grains but never actually paid much attention to it. I have used some of them not knowing that they are classed as ancient grains. My research began on the internet as to what really are ancient grains(heritage grains). All the grains we know are somewhat ancient as they have existed for years. However ancient grains are ones that have not changed over the last hundred years i.e have not been hybridized. They have not been modified over the years.Ancient grains have more robust texture thriving without much pesticides and fertilizers.Some of the most common ancient grains are quinoa, millet, spelt, teff, sorghum, farro(emmer), kamut(khorasan), chia, freekeh,amaranth, buckwheat,barley, wild rice. I realised that the Indian cuisine uses quite a few of these ancient grains
Read more