Pineapple Squash

Preparation info

    • Difficulty


Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

  • About

Pineapple (anannas) has a delightful taste and is a very suitable soft drink for serving in parties.


  • ¼ pt (480 mils) pineapple juice (pine apple 2 lb (1 kilo) in weight)
  • 3 to 4 granules of potassium metabisulphite (do not use in excess)
  • ¼ oz (7 g) citric acid (nimboo ka sat)
  • ¾ pt (480 mils) water
  • ½ lb (680 g) sugar
  • 1 teaspoonful pineapple essence


Wash and peel the pineapple, remove the eyes and keep all the scrapings together. Slice and cut the pulp into small pieces and pass them through a food masher or a juice extractor to take out the juice. Collect all the squeezed-out pulp, the eyes and the skin scrapings, add ¾ pt (480 mils) water and simmer on slow fire till the juice is extracted from them. An alternative method is to pressure-cook for 15 to 20 minutes at 5 lb pressure and allow the pressure to drop by itself. Strain the juice and make up to ¾ pt (480 mils) by adding water. Mix lbs (680 g) sugar and ¼ oz (7 g) citric acid and simmer till they are dissolved. Boil the syrup rapidly to one-thread consistency. Mix the pineapple juice and boil the syrup for 2 to 3 minutes. Remove from the fire, strain and cool. Add pineapple essence and the potassium metabisulphite dissolved in a small quantity of syrup. Pour the squash into sterilised bottles and cork with cleaned and boiled tops and seal with paraffin wax.