Featured

Quick Tip on How to Pick

One of the most common questions I receive here at Lloyd’s Corner is “what’s the best way to slice a pineapple?”  We answered that one a while back, but as a refresher course, check out our tutorial here.

smellapineapple

 

Now, the second most commonly asked question – “how do you pick a good pineapple?” – is one we can provide a quick tip for the road. As we’ve said before, and contrary to popular belief, pineapples are at the perfect serving condition right from the store. Yes, you heard that right – yellow OR green, they are always ready to eat.

But if you want to pick the best one of the bunch, a good rule of thumb is to let your nose be your guide. Yup, just smell the bottom of the pineapple! If it has that iconic pineapple fragrance — even if it’s just a hint of pineapple scent— then chances are it’s a good one.

Chestnut Hill Farms is home to The Perfect Pineapple™, so we’re pretty sure you’ll be able to smell any of our fruit right away, but just in case you can’t pick up one of ours, this is your next best strategy.

Happy Picking!

Dr. Lloyd

Posted in Featured, Tips & Tall Tales Tagged

Pineapple: Now that’s my jam!

Pineapple is as versatile as the day is long. There are so many different ways to prep a piña! You can find a variety of pineapple-based recipes for any meal or occasion right here, here and here.

jams and sacuesBut what if you just want to add a dash of pineapple to a last minute dish? Have no fear! At The Corner, we have found just the solution for your “any-day-craving.”

From the DIY prowess of Dana at MADE, this very simple and easy to follow Fresh Pineapple Jam + Sauce recipe can add flavor to plain toast or your favorite vanilla ice cream.  And the best part? You can keep it in the fridge for about three weeks, or preserve it in the freezer for up to one year!

Here’s what you’ll need:

FRESH PINEAPPLE Jam + Sauce 
Makes about 6 cups of jam

3 cups mashed pineapple – I used one ripe pineapple or you can use canned pineapple
1/4 cup fresh lemon juice
5 cups sugar
1 packet of Sure Jell Premium Fruit Pectin * 
* It’s important when making jam that you follow the recipe listed on the pectin packet you’re using.  Recipes may vary from brand to brand.  This recipe is for the yellow Sure Jell box (linked above).

Check out Dana’s recipe page here for directions and more details.

Enjoy,

Dr. Lloyd

 

Posted in Featured, Recipes Tagged

Soft as Pineapple? Yes!

Here on the Corner we’ve spoken plenty of times about the benefits of adding pineapple to your daily diet. Mixing it in a smoothie, letting it soak in your water bottle or simply just chowing down on some juicy chunks are all great ways to take in its magical, medicinal powers. But, what if you wanted to take on a slightly different approach to healthy pineapple recipes?  Adding a softer touch to our regular health series, we’re doing just that – featuring reasons why pineapple directly on the skin might just be the next beauty craze.

Applying freshly prepared pineapple juice or crushed pineapple wedges on the face can work wonders as a natural exfoliating agent, eliminating dead skin and accentuating blood flow. The fruit gives the collagen synthesis in your body a boost and the higher the collagen synthesis is, the firmer and flexible your skin will be, safeguarding your skin from looking dull.

As we’ve mentioned before, pineapple is also loaded with Vitamin C. Coupled with bromelain, together these anti-inflammatory vitamin and enzyme found in this fruit can internally, as well as externally, be used as a cure for acne and other inflammatory skin condition. The presence of these amino acids, ensure that the damaged cells and tissues are repaired quickly.

You can also mix about 3 tablespoon of freshly crushed pineapples with an egg yolk and a little milk to give your skin an ultimate hydration effect. Apply it topically on the dry skin and leave it for few minutes. Wash off with tepid water for moisturized, radiant skin.

Enjoy,

Dr. Lloyd

Posted in Featured, Recipes, Tips & Tall Tales

RECIPE: From Plantains to Patacones

PataconesLast month we introduced Lloyd’s Corner readers to the wonderful world of plantains. This green, fibrous fruit has long been a staple of Latin American, Caribbean and African cuisine. And now, according to recently published research, plantains can also assist those suffering from Crohn’s Disease with proper digestion.

Versatile and delicious, cooked plantains have inspired a variety of preparation methods and recipes. As the first of many plantain recipes to be published on “the Corner,” we figured we would start off with an easy one – patacones.

Patacones, as they are called in Central and South America, are also known as tostones in the Caribbean, or plataninas in Central and West Africa. Thinly cut and double fried, any newcomer to plantains will find the following recipe courtesy of Food.com easy enough to follow.

All you’ll need is four green plantains, vegetable oil, salt and this recipe.

Enjoy,

Dr. Lloyd

Posted in Featured, Recipes

Bite-Sized, Savory Sliders

terriyaki-sliders-011_680

Teriyaki Pineapple Sliders, courtesy of HouseOfYumm.com

The summer cook-out – everyone’s got one to go to. Whether it’s thrown by the neighbors down the block, your kids’ teammates or a pair of friends who just got a new grill, we’re sure there’s at least one of these you have to attend this summer.

And as the polite guest that you are, you’ll probably “bring something” to add to the traditional line-up of good eats like beefy hamburgers and juicy drumsticks by choosing from one of three categories: dips, casseroles or salads (that last one being used very loosely).

Sure, they’re all good choices, but not so fast! There is actually a happy medium between “grilled” and “prepared” that can have everyone raving. This week’s recipe does just the trick!

The Teriyaki Pineapple Sliders recipe, courtesy of House of Yumm, not only has just a few simple steps, but also does an incredible job at pleasing both the meat-eater and the fresh fruit fanatic with both savory, slow-cooked seasoning and Perfect Pineapple® piquancy. We couldn’t ask for a better combo!

TERIYAKI PINEAPPLE SLIDERS

INGREDIENTS:

  • 1 1/2 pounds beef chuck roast, or pork shoulder roast
  • Perfect Pineapple, about 6 to 8 round slices
  • 1/2 cup pineapple juice
  • 3/4 cup teriyaki sauce
  • 1/2 large onion chopped
  • Mixed salad toppings, your choice

Check out House of Yumm’s recipe page here for directions and more details.

Enjoy,

Dr. Lloyd

Posted in Featured, Recipes Tagged , , , ,

Battling Crohn’s Disease with Plantains

plantain_pic1We’re going to switch it up a bit on Lloyd’s Corner from our usual discussions about pineapple perks to verse our readers a bit more on another versatile fruit we carry here at Chestnut Hill Farms – the all-purpose plantain.

For those that aren’t as familiar with plantains, get ready to have your world rocked by what we loving like to call “banana’s big brother.” Starchy and low in sugar, plantains are cooked before eating. This tropical fruit is a staple in Caribbean and Latin American dishes and have inspired a variety of culinary creations, most recently in the United States.

In the next few weeks we’ll be sharing some recipes and fun facts about plantains, much like we have with pineapples. However, this week, we wanted to get right to the nuts and bolts of how beneficial plantains can be for your gut. That’s right, your gut!

Plantains & Digestive Disorders

Discussions about gut health have become more and more popular as, unfortunately, more people are being diagnosed with digestive orders. In North America alone about seven in every 100,000 people suffer from Crohn’s disease – an inflammatory bowel disorder. People who suffer from this disease experience pain and digestive discomfort on a regular basis.

The pain comes as a result of a constant, unnatural battle between the immune system and bacteria (even good bacteria) in the intestines. So as a result, the bowel lining becomes a battleground where the immune system is constantly attacking bacteria that attach to it.

Research now suggests that the soluble fibers from plantain plants may block a key stage in the development of Crohn’s disease. By testing to see if the fibers could reduce the movement of E. coli bacteria across cells lining the bowel, they found that plantain fibers prevented E. coli movement by between 45% and 82%. The lack of movement meant that the plantains were almost “overriding” the Crohn’s need to rid the body of bacteria and as a result fight its effects.

A major win for those dealing with Crohn’s disease in their daily life, the study allows plantains to become a safe and healthy part of anyone’s diet with “sensitive” stomachs.

Interesting to see how fresh produce can help alleviate even the most painful disorders, huh? We will be posting some tasty recipes to make the science a bit more applicable to daily life soon.

Stay tuned!

Dr. Lloyd

Posted in Featured, Tips & Tall Tales Tagged

Looking for a Vitamin C Source?

For the average person not as versed in nutritional science, we’re willing to bet that certain vitamins and minerals are associated with one predominant body function – such as calcium and Vitamin D are with bone health or iron with muscle performance. Likewise, certain vitamins and minerals tend to have their own “poster child” in the grocery aisle. In the above example, usually dairy and meat products come to mind.

Among the many nutrients we need to discuss on a daily basis, sometimes overlooked – for all purposes of the word – is the very important Vitamin C. Usually seen as the best way to boost immunity and get over the common cold, Vitamin C also plays a vital role in vision health. And what lip-smacking fruit at your local grocer provides great amounts of Vitamin C? You guessed it – pineapples!

Why is Vitamin C important to eye health? Virtually all cells of the body depend on Vitamin C, including those of the eye where it is actively concentrated in all tissues and supports the health of ocular blood vessels.

pineapple glasses

Take care of your eyes! Pineapples have plenty of Vitamin C which is good for eye health.

Evidence suggests vitamin C lowers the risk of developing cataracts and when taken in combination with other essential nutrients, can slow the progression of age-related macular degeneration (AMD) and visual acuity loss. Poor eating habits, smoking, diabetes and use of steroids have actually increased these risks in recent years, causing experts to believe that rates are expected to triple by 2025 – making Vitamin C intake more important than ever.

Pineapple contains 78.9 mg of Vitamin C, which is actually more than oranges – its usual “spokesfruit.” In addition to its flavorful taste and versatile preparation methods, pineapples have plenty of more health benefits not commonly known.

Want to know more? Take a bite of pineapple today and (excellently) view those other pineapple health facts here.

Enjoy,

Dr. Lloyd

Posted in Featured, Tips & Tall Tales Tagged

Sweet, Holy Guacamole!

Everyone loves guacamole. There’s no discussion about this. Find us one person who doesn’t love guacamole and we’ll call your bluff…they must be a robot! While everyone loves guacamole, everyone also has their perfect way of making it. Now that part, we agree, is debatable.

Some like it with more onions, others with more lime juice and some (may we dare say it) claim that great guacamole is made without cilantro…Yeah…guacward.

But we’re not here to debate which recipe is best. Instead, we would like to introduce a new recipe to your collection. Introducing: Pineapple Guacamole! This pineapple guacamole recipe, courtesy of the always creatively talented Ali at GimmeSomeOven.com, is easy to make, made with fresh ingredients, and adds The Perfect Pineapple® for a perfectly sweet and delicious twist:

 

Pineapple Guacamole. Photo credit: www.GiveMeSomeOven.com

Pineapple Guacamole. Photo credit: www.GiveMeSomeOven.com

PINEAPPLE GUACAMOLE

PREP: 10 MINS COOK: 0 MINS TOTAL: 10 MINS

INGREDIENTS:

  • 3 ripe avocados, peeled and pitted
  • 1 jalapeno, stem and seeds removed, minced (add more or less to taste)
  • 1 1/2 cups diced fresh pineapple, plus extra for topping
  • 1/2 cup finely chopped red onion
  • 1 Tbsp. fresh lime juice
  • 1/4 cup fresh cilantro leaves, finely chopped
  • 1/2 tsp. coarse sea salt
  • dash of cumin

DIRECTIONS:

Mash together avocados, jalapeno, pineapple, onion, lime juice, cilantro, salt, cumin with a fork until well-mixed.

Serve immediately, garnished with extra fresh pineapple and chopped cilantro, served with corn tortilla chips.  Or cover the bowl with plastic wrap (so that the plastic is literally touching the entire top layer of the guacamole) and refrigerate.

Check out Ali’s recipe page here for more details.

Enjoy,

Dr. Lloyd

Posted in Featured, Recipes Tagged , ,

TALL TALES: Did you know?!

When you visit Lloyd’s Corner you’ll always learn something new about pineapples that you might not have known before. In addition to a collection of recipes (found here), we also strive to bring you some additional information about how this tasty fruit can also influence your lifestyle when made an integral part of your diet.

But the pineapple has so much more to share! This week’s post brings you five fun facts that we’re sure will impress a crowd at your next dinner party:

  1. How long does it take to grow a pineapple?

Always the most popular at any party, pineapples are by nature fashionably late. One pineapple plant produces a pineapple only once a year. But, it’s sure worth the wait!

  1. How many pineapples come from the same plant?

It’s a pretty short family tree when it comes to pineapple plants. After a pineapple plant is harvested, this plant will never produce another fruit. However, it will produce daughter plants. Lovingly called little “suckers,” three to four of these new plants will sprout. Only one sucker will be cultivated to bear another fruit while all others will be removed.  This second generation plant will produce one more fruit. By the end of two years, two pineapples will have been produced. After the second harvest, all organic matter must is ground and incorporated into the soil and the circle of life will repeat itself with a new set of plants. Ancestry.com anyone? 

  1. Why do we call this fruit a “pineapple”?

Actually, the word “pineapple” in English was first recorded in 1398 when it was originally used to describe what we now call “pine cones.” When Europeans discovered this tropical fruit in the Americas, because of its similar appearance to a pine cone, they began calling it as such. When they returned with the tasty treasure, the word “pine cone” was introduced so that “pineapple” could be used exclusively for the new fruit.

  1. What contributed to their spread around the world?

Pineapples took quite a few cruises in their early days. Originally, the fruit was kept on ships to ward off sailors’ scurvy. Sailors would wash their pineapples down with a pony’ (measure) of rum. Yo ho, ho!

  1. And what’s the most surprising fact about everyone’s favorite fruit?

Pineapple is not, strictly speaking, a fruit. Rather it is 100-200 fruitlets all fused together!

And now you know!

Dr. Lloyd

Posted in Featured, Tips & Tall Tales Tagged

RECIPE: Red, White & Blue Pineapple Sangria

Although I have lived in the tropics for 49 years, I am still a North Dakota farm boy at heart, and even from my little slice of paradise in the farm in Costa Rica, it is hard not to get excited about such a celebrated holiday like Independence Day.

We’re feeling pretty patriotic this week at Chestnut Hill Farms and wanted to share with our readers a very simple, yet special, recipe that is sure to be a refreshing take on the traditional Fourth of July fare.

sangriafinal

So, raise a glass and repeat after us: Three CHEERS for the red, white and blue…sangria! Featured pineapple chunks and colorful fruit salute the stars and stripes in this recipe courtesy of RecipeGirl.com (click here for recipe tips):

RED, WHITE & BLUE SANGRIA

INGREDIENTS:

2 bottles dry white wine (Sauvignon Blanc is good)
1 cup triple sec
1/2 cup berry-flavored vodka
1/2 cup freshly squeezed lemon juice
1/2 cup simple syrup (see tips here)
1 cup blueberries
1 1/2 cups hulled and sliced strawberries
1 cup raspberries
1 1/2 cups pineapple chunks

DIRECTIONS:

Combine all ingredients in a large punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve well-chilled with a good scoop of fruit floating in each drink, or serve over ice.

*If you’re not much of a drinker, we’ve got the perfect alcohol-free flag variety. Just substitute liquor with water and a few ice cubes and see how this fruit-infused beverage goes off with the same bang.

Wishing a very Happy Fourth of July to all Americans at home and abroad!

Dr. Lloyd

Posted in Featured, Recipes, Tips & Tall Tales