Make your own pineapple jam, juice
THE sight of pineapples everywhere is enough to tell you that it is a pineapple season. When you walk on the streets and in markets you are welcomed by a site of heaped ripe pineapples in different sizes and at pocket friendly prices.
By Agnes Kyotalengerire
THE sight of pineapples everywhere is enough to tell you that it is a pineapple season. When you walk on the streets and in markets you are welcomed by a site of heaped ripe pineapples in different sizes and at pocket friendly prices.
One can purchase a pineapple of reasonable size from Nakasero Market between sh700 and sh1,000. In St Balikuddembe Market, they go for as low as sh400.
How to shop for pineapples
Daniel Mubiru, a pineapple vendor in Kitintale Market, says: “When choosing pineapples, it is better to go for those that are not too ripe.â€
Mubiru advises that while you shop for pineapples, look out for those with larger eyes, they are juicy and delicious.
If you buy a pineapple that is not too ripe, keep it in a cool place and after a few days it will be ripe.
Making full use of pineapples
Often we eat pineapples and sometimes people choose to make juice out of them. However in this season when they are in plenty, find another use for them.
You can team them with other fruits to make fruit salad. One can also make pineapple jam.
Ingredients
l Pineapple
l Sugar
l Lemon
To make one kilogram of pineapple jam one needs ¼ kilogram of sugar, one full pineapple and a little lemon juice.
Method
l Peel the pineapple, chop into small pieces, put in a blender with a little water. Blend and pour the mixture in a saucepan.
-Add the lemon juice.
-Also add the sugar and stir to mix well.
-Heat content over a gentle flame for about 30 minutes as you stir until it solidifies.
-Remove content from the fire, leave it to cool and pack in a storage container
Mary Gorretti Nakandi, a pineapple dealer in Nakasero Market, says one can also make use of the pineapple peelings to make pineapple juice commonly known as omunanansi.
Method
-Put the peelings in the saucepan, add water and put on fire to boil until soft.
-Add little sugar to taste while still boiling on fire.
-Leave to cool for some time and sieve.
-Pack into a storage container.
THE sight of pineapples everywhere is enough to tell you that it is a pineapple season. When you walk on the streets and in markets you are welcomed by a site of heaped ripe pineapples in different sizes and at pocket friendly prices.
One can purchase a pineapple of reasonable size from Nakasero Market between sh700 and sh1,000. In St Balikuddembe Market, they go for as low as sh400.
How to shop for pineapples
Daniel Mubiru, a pineapple vendor in Kitintale Market, says: “When choosing pineapples, it is better to go for those that are not too ripe.â€
Mubiru advises that while you shop for pineapples, look out for those with larger eyes, they are juicy and delicious.
If you buy a pineapple that is not too ripe, keep it in a cool place and after a few days it will be ripe.
Making full use of pineapples
Often we eat pineapples and sometimes people choose to make juice out of them. However in this season when they are in plenty, find another use for them.
You can team them with other fruits to make fruit salad. One can also make pineapple jam.
Ingredients
l Pineapple
l Sugar
l Lemon
To make one kilogram of pineapple jam one needs ¼ kilogram of sugar, one full pineapple and a little lemon juice.
Method
l Peel the pineapple, chop into small pieces, put in a blender with a little water. Blend and pour the mixture in a saucepan.
-Add the lemon juice.
-Also add the sugar and stir to mix well.
-Heat content over a gentle flame for about 30 minutes as you stir until it solidifies.
-Remove content from the fire, leave it to cool and pack in a storage container
Mary Gorretti Nakandi, a pineapple dealer in Nakasero Market, says one can also make use of the pineapple peelings to make pineapple juice commonly known as omunanansi.
Method
-Put the peelings in the saucepan, add water and put on fire to boil until soft.
-Add little sugar to taste while still boiling on fire.
-Leave to cool for some time and sieve.
-Pack into a storage container.