Peeling a pineapple is an exercise in patience. Also, really sticky. But it’s worth it in the end to have fresh, juicy pineapple. What to do with the leftover core and skin, though? Not throw them away or compost them, but a secret third thing (make an anti-inflammatory tea).
Pineapple skin tea is a recipe that originates in Jamaica and is served hot or cold. Pineapple contains an enzyme called bromelain, which helps the body break down protein and improves digestion. It also may help reduce fluid retention. In the version below, fresh ginger and turmeric are added to the brew, upping the anti-inflammatory benefits. (P.S.: add a pinch of black pepper before drinking; it helps our bodies better absorb and use the main compound in turmeric, curcumin). See how to make it below.
Pineapple Skin Tea
Dietary Info:Vegan/ Gluten-free
Serving Size:Varies
Prep Time:10 min.
Cook Time:50 min.
Total Time:1 hour
Ingredients:
Skin and core of 1 pineapple
1/2-inch to 2-inch knob fresh ginger, peeled and sliced into thin rounds
1/2-inch to 2-inch knob fresh turmeric, peeled and sliced into thin rounds
Water
Maple syrup (optional), to taste
Pinch of ground black pepper (optional)
Instructions:
1. Thoroughly wash the pineapple skin.
2. Add pineapple skin and core, ginger, and turmeric to a large pot. Fill with water so that it covers the ingredients by about an inch.
3. Bring to a boil for 15-20 minutes, then lower the heat and simmer for 30 minutes.
4. Strain the liquid into cups and add a pinch of ground black pepper and/or sweetener to taste (if serving immediately), or store it in airtight jars in the refrigerator.
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