Cheers – Pineapple & Champagne

Cheers – Pineapple & Champagne

“Let your food be your medicine and your medicine be your food.” Hippocrates.
I recently returned from a Hawaiian island with family and friends. We all agree that the fresh pineapples we devoured daily were the best we ever tasted. I quizzed a native from Kauai as to why there is such a difference. He explained that in Hawaii and other tropical parts of the world, pineapples are ripened on the plant.

He demonstrated how to choose a ripe pineapple: The scent of pineapple is intense and the pulp yields to finger pressure. Also, the leaves on top are easy to remove. A ripe pineapple is full of healthful nutrients.

To make juice, peel and cut pineapple into small chunks. Place in a blender. Drink almost immediately for fresh results.
We like this sweet treat as it, but one night we topped the fresh juice with champagne for a birthday toast. I do not know why I never tried it before.

Canned or frozen pineapple may work, but try it with a fresh from the plant pineapple for a sensational cocktail.


Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”

2 Responsesto “Cheers – Pineapple & Champagne”

  1. Gabriella says:

    Dear Where&Whatintheworld;, this is such simple information yet so useful. I now know how to pick a ripe pineapple and what fruit can be paired with champagne. I tried pomegranate pearls and orange juice but not pineapples. I am going to try this and let you know how it goes! I shall revisit you soon. Thank you for sharing.
    Cheers, Gaby
    You can always visit me at

  2. Maralyn says:

    Hi Gaby,

    We were delighted to hear from you. Anxious to see how you like the results using pineapple with champagne. We do like pomegranate pearls. They add such color.

    Checked out your great website.


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