Dried pineapple flowers are a pretty garnish that look great on a mocktail and will (almost) transport you to the tropics.
Fresh pineapple is transformed into edible blooms with this easy dried pineapple flower recipe. This impressive garnish is easy to make and perfect to whip out when your mocktail requires a certain sophisticated elegance.
Best of all, they don’t need any special equipment to make.
Delicate and delicious, this edible embellishment makes the simplest of mocktails feel fancy.
Pineapple flowers are:
- Easy: just a few simple everyday kitchen tools are required. The prep time is only 10 minutes before you pop them in the oven to dry.
- Inexpensive: fresh, whole pineapples are an inexpensive fruit to buy year-round. One pineapple yields around 15 slices, although this will depend on the size of your pineapple and your cutting skills!
- Versatile: as well as being used as a mocktail (or cocktail) garnish, they can also be used to top cakes and cupcakes.
WHAT ARE PINEAPPLE FLOWERS USED FOR?
Dried pineapple has a range of uses. You can:
- Dry them in flat rounds and eat them as a snack
- Decorate cakes (most popularly hummingbird cakes)
- Top cupcakes
- Use them to decorate a platter
- Garnish mocktails and cocktails
Making dried pineapple slices couldn’t be simpler. The sole ingredient is available year-round and easy to find at the grocery store.
- Fresh pineapple: skip the canned aisle; you’ll need fresh pineapple for this recipe. Select a ripe pineapple. Its skin should be firm but slightly soft with a bit of give when you squeeze it.
EQUIPMENT YOU’LL NEED
- Parchment paper: also known as baking paper, helps stop your pineapple rounds from sticking to the baking sheet.
- Baking sheet: a baking tray or regular cookie sheet works well. Make sure you select one that gives you plenty of space to flip your pineapple flowers. You don’t want to damage the beautiful fluttery edges.
- Mandolin slicer or sharp knife: paper-thin pineapple slices make the best flowers. A mandolin will make light work of this. It will also ensure your slices are even. If you don’t have a mandolin, you can cut the pineapple with a sharp knife.
- Paring knife: the short blade of a paring knife will help you remove the pineapple eyes without removing too much flesh. If you don’t have a paring knife, use a knife with a shorter blade.
- Muffin tray: the curved cups of a regular muffin tin are the perfect mold to form the pineapple flower garnish. Tip: use a mini muffin tin for smaller slices.
- Paper towel: the secret to oven-dried fruit is removing as much moisture before baking as possible. Patting down the fresh pineapple slices with a paper towel before you bake will speed up the dehydration process.
HOW TO MAKE A PINEAPPLE FLOWER
If you’ve ever wondered how to make pineapple flowers, you’ll be happy to know that they’re easily made in the oven. Simply:
Preheat oven to 95°C/200°F.
Cut the top, bottom and rind off your pineapple. Dig out the excess rind and seeds.
Slice the pineapple into thin rounds. A mandolin is super helpful if you have one! You want the paper-thin slices to be almost see-through.
Line a tray with baking paper. Place pineapple slices on the tray and use a paper towel to soak up the excess moisture. Turn and repeat on the other side.
Bake for 40 minutes. Then turn and bake for another 30-35 minutes. Remove them from the oven once they start browning slightly at the edges.
Place warm pineapple slices into a muffin tin to help them mold into a flower shape. You might need to use a mini muffin tin for small slices. Leave overnight.
Frequently asked questions
Yes! A pineapple flower is edible. Crunchy and sweet, they’re healthy and moreish! Unlike traditional dried pineapple slices, which have a chewy texture, the thinner flowers are more like crisps.
Dried pineapple doesn’t just look pretty. It is also rich in enzymes and immunity-boosting bromelain. Dried fruit can be high in sugar, so keep that in mind when enjoying them as a snack.
This garnish relies on the core of the pineapple to hold them together. The core also crisps up and mimics the center of a real flower. Precut and tinned pineapple have the core removed so they won’t work for this recipe.
Yes, you can make dried pineapple slices in a dehydrator. The time to dry will depend on your appliance. They’ll need about 5 hours before you flip them. Once flipped, dehydrate for an additional 5 hours.
I’ve yet to test the recipe with a dehydrator, as I find an oven a fast and reliable method.
This edible garnish is prone to becoming soggy, so it’s best to use them as soon as possible. Store your flowers in an airtight container and use them within 2-3 days.
Want to take your mocktails to the next level? You’ll love these easy garnish ideas:
I hope you enjoy making this pineapple flower garnish as much as I did!
- 1 fresh pineapple
- Preheat oven to 95°C/200°F.
- Cut the top, bottom and rind off your pineapple. Dig out the excess rind and seeds.
- Slice the pineapple into thin rounds. This is easiest with a mandolin, but a sharp knife will also work. You want the paper-thin slices to be almost see-through.
- Line a tray with baking paper. Place pineapple slices on the tray and use a paper towel to soak up the excess moisture. Turn and repeat on the other side.
- Bake for 40 minutes. Then turn and bake for another 30-35 minutes. Remove them from the oven once they start browning slightly at the edges.
- Place warm pineapple slices into a muffin tin to help them mold into a flower shape. You might need to use a mini muffin tin for small slices. Leave overnight.
- Store dried pineapple flowers in an airtight container and use them within 2-3 days.
NUTRITIONAL VALUES ARE ESTIMATES ONLY AND DO NOT INCLUDE CARBS FROM SUGAR ALCOHOLS.