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.

Aloha!