Patriotic Pineapples!

  • 27 March, 2021
Upside-down pineapple cake, served by Andrew Ryan (center), to the delight of Ellen Chu (left) and Reece Ayers (right). (Photo by Ellen Chu)

It's been almost a month since China banned the import of Taiwanese pineapples (on March 1), and now they are more popular than ever! Join us as we delight in some of the many creative ways that pineapples have entered our cuisine and our lives!

TODAY'S MENU: In our first course, we talk about some of the interesting ways that people are eating pineapples, plus a warning about how much is too much! In our second course, Andrew heads into the test kitchen to make an upside-down pineapple cake w/ a Taiwanese touch! What local ingredient will he use in place of maraschino cherries? And in our third and final course, we sample the cake right here in the studio!

Today's dish was roughly based on this one from Martha Stewart (with some minor tweaks, including reduced sugar, a pan switch, and the use of preserved roselle flowers):