Elisabeth Lambert Ortiz

Piña con Ron

Pineapple with Rum

Preparation info
  • Serves

    3

    • Difficulty

      Easy

Appears in
top 1000The Complete Book of Caribbean Cooking
The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About

I first encountered this way of serving pineapple in Puerto Rico, but later met with it in other islands. In Martinique rhum vieux is poured over the fruit with a generous, unmeasured hand, giving the pineapple a very heady flavour. The lighter Puerto Rican rum is also extremely pleasant.

Ingredients

  • 1 small, ripe pineapple
  • Rum

Method

Cut the pineapple lengthwise into thirds, slicing through the leaves, which should be left on. Carefully cut the flesh from each shell in 1 piece. Cut off the core by slicing lengthwise. Halve the flesh lengthwise then cut crosswise into bite-size pieces. Replace in the pineapple shells. Pour on rum to taste.