pineapplE

Pineapple fruits are compound oval fruits 6 to 8 inches long with spiky, robust leaves at the top of the fruit. The tough, waxy rind is green, brown, and yellow in color with a scale-like appearance.  The flesh of the pineapple is juicy and yellow to white in color.

    Pineapple is a storehouse of vitamin C. This vitamin is necessary for the human body to perform and condition many of its functions. Benefits of pineapple are significant in oral health since vitamin C brings down risk of periodontal disease and gingivitis. It also helps to improve your ability to fight bacteria that invade as well as other toxins causing gum disease. Vitamin C is a body’s primary water soluble antioxidant against free radicals responsible for attacking and damaging normal cells. It therefore repairs damaged tissues and promotes healthy lymphatic system. Benefits of pineapple are also evident on healthy skin. Collagen is responsible for your skin’s elasticity. Absence of collagen makes skin wrinkle quickly and appear aged. The presence of vitamin C in the fruit synthesizes collagen and keeps your skin younger and firmer. Collagen also helps to manufacture cartilage and bone material.

              This nutrition packed member of the bromeliad family is high in Bromelain enzyme as well as Vitamin C. Pineapple health benefits are many and varied since the fruit is low in sodium, cholesterol and saturated fat and also is an excellent source of dietary fiber. Pineapples are excellent in improving your digestive and immune systems. Their anti inflammatory effects are great for sporting injuries and Bromelain aids digestion and also regulates the gland thereby helping goiter in a large way. Some of the other pineapple health benefits include its ability to treat dyspepsia, bronchitis (by removing bronchial tube inflammation), catarrh, high blood pressure and arthritis. Pineapple is recommended to be eaten between meals for facilitating digestion and leading to weight loss. Enzymes present in the fruit helps to improve circulation thereby improving condition of angina sufferers.

 Pineapple Upside Down Cake Tested
 ingredients:

Topping:

4 tablespoons (1/4 cup) (55 grams) unsalted butter, cut in small pieces

3/4 cup (160 grams) light brown sugar

1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)

Maraschino cherries or candied cherries (optional)

Cake Batter:

1 1/2 cups (195 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs, separated

1/2 cup (120 ml) milk

Pineapple Upside Down Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan with three inch (7.5 cm) sides.
Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. (Can also garnish with cherries.)
Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.
In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 - 55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. Serve with softly whipped cream.
Makes one - 9 inch (23 cm) cake. Serves 6 to 8.