Maybe there are still some on the mantelpiece? Pineapples! This coniferous fruit calls for other adventures! Culinary, dietetic, intelligent and friendly… Did you know? All over the Mediterranean and beyond love its sweet and crunchy pine nuts! Why buy it in the market, when pine nuts and pineapples have so much to offer? Are your gloves, kitchen apron and taste buds ready for this adventure? He went away !
Pineapple and pine nut are natural elements! To reduce them to a simple Christmas decoration is to ignore all the benefits of pine nuts. Find out how collecting pineapples and blanching them will make your home healthier.
Why are pine nuts so expensive?
The difficulty of collecting, preparing, toasting the pine nuts is not insurmountable, from a family or artisan point of view… on the industrial level, however, it is something else!
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Choose French pediments
Although France is forested, populated with conifers, it is preferable, we are told, to grow pine trees for their heads: the year-end holiday market is buoyant. Some producers still produce sap, of extraordinary quality… Vosgienne sweets derive their success from this. On the other hand, it is preferable to import pine nuts that come from the southern hemisphere, while mountain and Provençal farmers would find there an important contribution for their seasonal exploitation.
Consider the benefits of pine cone nuts
Why do all the Mediterranean peoples swear by pine nuts? On the nutrition score, this one simple seed would make the whole thing explode! It is packed with protein for muscle strength, vitamins for immunity, minerals to fight bacteria and viruses. And as if that were not enough… It provides a source of unsaturated fats, which lower blood pressure! Raw or toasted, they serve as an accompaniment, but also in difficult times, they replace the missing cereals.
Where does the pine nut come from and which pineapple to choose? Should I buy it?
From our walks in the woods or in public parks. Why buy it, when the raw material is plentiful and nobody does anything with it except during the holidays? A walk and you are ready to stock up on pineapples, therefore protein, we will ensure the quality of the pineapples, we will avoid yew cones, or exotic pines, preferring those of the stone pine.
Basic advice: blanch the pineapples and extract the fruits, the famous pine nuts, without running the risk of losing their flavor
For any use of the pineapples and to recover the pine nuts, you must blanch your pineapples. You will need for this: 1 plastic bag; 3 large pineapples and white vinegar.
- Rinse and sanitize the pineapples and put them in a large salad bowl, then add half a glass of vinegar and cold water. Leave on for 20 minutes, then rinse and clean.
- On a parchment paper lined baking sheet, place the cones. We put in the oven at 80º for a maximum of 15 minutes, so that they are completely dry.
- Collect the pine nuts and store them in an airtight box.
Now that we have pine nuts, what to do with the cones or pine nuts? To throw them away?
Do not think it! Protecting biodiversity, especially when it’s cold: cleaning the house, helping to light the barbecues when summer arrives… Pineapples can be used for that. Also, once clean and discolored, remember to impregnate them with essential oil to sanitize the interior.
Find out what subtle flavors and flavors they give to pine seeds!
The basic recipe to soak up the flavors of Provence and pine nuts: pesto
For this you will need: 60 g of pine nuts, the leaves of a bunch of basil, 1 peeled garlic clove, 50 g of diced Parmesan, olive oil, lemon juice (a few drops), salt and pepper.
This is how it is prepared:
- Combine the pine nuts, basil leaves, garlic, Parmesan, salt, and pepper in a blender.
- Mix everything by adding a light drizzle of olive oil until you get a homogeneous cream and add a few drops of lemon juice.
The recipe for a rustic Italian appetizer: platters with their bed of tomatoes, garlic, chopped mint and toasted pine nuts
You will need: 800 g of fresh tomatoes, 4 garlic cloves, 1 teaspoon of Espelette pepper, 4 tablespoons of olive oil, the 2 sprigs of mint leaves2 coriander stems, 1 tablespoon of pine nuts, pepper and salt.
Now let’s get to the preparation:
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- Peel the tomatoes, cut them into pieces, crush two cloves of garlic;
- Heat the oil in a frying pan and slide your preparation;
- Cook in puree for about twenty minutes, stirring;
- In another oiled pan, brown the rest of the minced garlic and the pine nuts;
- Pour the compote onto a plate, covering it with garlic and pine nuts; sprinkle with herbs;
- Arrange everything nicely on slices of toasted country bread.
A great find for some, a delight for others!
As you may have understood, these famous pine cones contain so many unknown secrets and benefits that you may want to plant a stone pine at home.
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