How to Make Dried Pineapple Flowers

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Learn how to make one of my new favorite edible garnishes: Dried Pineapple Flowers! Add some pizazz to your favorite cakes and cocktails.

Prep Time10

Cook Time2

Cooling Time10

Total Time2 20

Course: Edible Garnish

Cuisine: American

Servings:

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).

Nutrition Info: The nutrition facts provided are for the entire pineapple. The exact values per flower will vary depending on how thinly you slice your pineapple.
Storage: Store dried pineapple flowers in an airtight container or zip-top bag. They’re best used right away but can last 2–7 days, depending on your local humidity.
Serving Suggestions: Use as a garnish for cakes, cupcakes, or tropical drinks. Beautiful on platters with tacos, fruit, or paletas. Find more ideas in the full blog post!