Grilled Fresh Pineapple With icy Vanilla Yogurt and Warm Butterscotch Sauce

Grocery stores carry fresh pineapple year-round. It is tasty plain and goes well with grilled meat, poultry, and fish. Though peeled and cored fruit is available, whole fruit is cheaper. How do you know if it is ripe?

You can't judge ripeness by color, agreeing to the Pineapple News Website, smell is the most leading factor. Ripe fruit tastes like the tropics, whereas the unripe has small smell. If you smell an unpleasant odor the yield is past its prime. Bypass fruit with soft places on the skin (you can press it easily) or dark spots. Never buy fermented fruit.

Frozen Yogurt Machine Home

The yield Pete Website divides pineapples into two main types, Red Spanish and Cayenne. Red Spanish comes from Honduras, Costa Rica, Puerto Rico, Mexico, and other Central American countries. Cayenne comes from Hawaii and it tends to be lighter and have smoother-edged leaves. Some shoppers use the "pull a leaf" trick to rule ripeness.

"This test doesn't tell you anything useful," agreeing to the Website. Green fruit can still be flavorful. Turn it upside down and peruse the base. "If it has begun to turn a small orange or red there, you'll be able to ripen it at home." To ripen the fruit, turn it upside down, set it in a bowl or jar, and leave it on the counter until the smell is distinct.

Many stores carry peeled and cored fruit in plastic containers. Find out how long the fruit has been on the shelf, because flavor is lost the longer it sits there. The Dole Website says you must refrigerate opened fruit in an airtight container. Ready-to-eat fruit is convenient and pricey. In fact, the coring motor discards abou 35% of the fruit.

The coring motor may also miss the exact center of the pineapple and leave tough parts behind -- more wasted fruit. The size of ready-to-eat fruit varies, so look for the largest one. Though the fruit is already sweet, grilling brings out sweetness and flavor. This dessert will make you think of palm trees, crashing waves, and hula skirts.

Ingredients

1 cup light brown sugar

1/4 cup fat free half and half

2 tablespoons butter (no substitutions)

2 tablespoons light corn syrup

1 ready-to-eat pineapple

1/2 cup shredded coconut

1 quart sugar-free frosty vanilla yogurt

Method

Place brown sugar, half and half, butter, and corn syrup in a small saucepan. Cook over medium heat, stirring constantly, until blend starts to boil. Set aside. Toast coconut in a small, non-stick pan over low heat. Take off immediately and pour into a small bowl. Cut pineapple into 1-inch slices and place on grill. As soon as you see grill marks turn the slices over. Place one slice of fruit on each serving plate. Top with frosty vanilla yogurt, warm butterscotch sauce, and sprinkles of toasted coconut. Makes 5-6- servings.

Copyright 22009 by Harriet Hodgson

Grilled Fresh Pineapple With icy Vanilla Yogurt and Warm Butterscotch Sauce

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