The pineapple takes it name from the resemblance it bears to the pine cone of temperate regions. It is a native of the West Indies and Central America, although it is now grown in tropical countries around the world. Ornamental pineapples are often grown and house-plants.
To quickly peel and cut a pineapple: follow the drawings above. Lay the pineapple on its side and hold firmly. Slice off the crown and the base with a large knife. Stand the pineapple on its end and slice off the rind. Cut the fruit in quarters and cut the triangular section of the core away from each quarter. Lay each quarter on its side and slice it crosswise into wedges.
2 cup pineapple
2 cup sugar
Peel and clean one pineapple. Shred in food processor. Place pineapple and sugar in a saucepan and cook until it reaches the desired thickness. Remove from heat, cool. Empty onto mason jars and can or refrigerate.
1 1/2 oz light rum
2 oz. Coco Lopez® cream of coconut
2 oz. pineapple juice
1 cup crushed ice
Pour rum, cream of coconut and pineapple juice into a blender with one cup of crushed ice. Blend until smooth, and pour into a glass. Garnish with a slice of pineapple and a maraschino cherry, and serve.