First, remove the skin from the pineapple. If needed, use a melon baller to remove any remaining "eyes."
Next, thinly slice the pineapple with a knife, keeping the core intact. Using a mandolin is an option, but being that the pineapple is very wet, I recommend a sharp knife.
Dry pineapple slices on paper towel to remove as much moisture as possible.
Preheat oven to 200 F.
Carefully lay the slices of pineapple on a cooling rack and then place the rack over a large baking sheet. Now place the rack and baking sheet in the oven for 2 to 3 hours or until the slices are fully dried out and brown on the edges. The baking sheet underneath will catch any drippings.
While warm, place dried pineapple slices into the inside of a muffin tin or mini muffin tin with smaller cups to create the shape you'd like. Allow pineapple to fully cool in the muffin tin. Once cool and dried, they will hold their curved flower shape!
Allow pineapple flowers cool in the muffin tins to set, then remove. Use immediately, or store in an airtight container for 2-7 days (depending on local weather conditions).
Notes
Nutrition facts are for the entire pineapple - the nutritional content per flower will depend on how thick your slices are!
Store in an airtight container or zip-top bag. Use immediately, or store in an airtight container for 2-7 days (depending on local weather conditions).
Serving SuggestionsDried pineapple flowers are an amazing snack or edible garnish, no matter how you use them. Here are a few ideas to get you started:
No matter how you end up using these stunning dried pineapple flowers, I have a feeling they're sure to impress.Did you make something beautiful with your pineapple flowers? Tag me on Instagram (@muybuenocookbook) so I can cheer you on!