Sour Candied Pineapple Core
Sour Candied Pineapple Core
Ingredients
- 1 cup pineapple core, sliced about 1/4-inch thick
- 3/4 cup granulated sugar
- 3/4 cup water
- 1 teaspoon bottled lemon juice
For the Sour Coating
- 1/4 cup granulated sugar
- 1/2 teaspoon citric acid, up to 3/4 teaspoon for extra sour
Instructions
- 1
Combine the 3/4 cup granulated sugar, 3/4 cup water, and 1 teaspoon bottled lemon juice in a saucepan. Heat the mixture over medium heat, stirring occasionally, until the sugar completely dissolves.
⏱️ 5 min
- 2
Add the sliced pineapple core to the saucepan. Gently simmer the mixture for 25 to 35 minutes, or until the pineapple core is tender and slightly translucent but still holds its shape.
⏱️ 35 min
- 3
Remove the saucepan from the heat and allow the pineapple core to soak in the syrup for 1 to 3 hours. This allows the pineapple to absorb more flavor and sweetness.
⏱️ 180 min
- 4
After soaking, carefully drain the pineapple core very well, removing as much syrup as possible.
⏱️ 5 min
- 5
Arrange the drained pineapple core in a single layer on dehydrator trays. Dehydrate at 135°F for approximately 6 to 10 hours, or until the pineapple is chewy and pliable with no wet center. To check for doneness, let a piece cool completely before judging its texture.
⏱️ 600 min•🌡️ 135
- 6
While the pineapple is dehydrating, prepare the sour coating: In a small bowl, mix the 1/4 cup granulated sugar with 1/2 teaspoon of citric acid (or up to 3/4 teaspoon for extra sourness).
⏱️ 5 min
- 7
Once the dehydrated pineapple core has cooled completely, place it in a bowl or a resealable bag. Add the prepared sour coating and toss or shake until the pineapple is evenly coated. If the pineapple is still too wet and the sugar coating immediately dissolves, it needs more dehydrator time.
⏱️ 5 min
- 8
Store the finished sour candied pineapple core in an airtight container in the refrigerator for longer storage, as the moisture level can vary.
Kitchen Tools
Nutrition Facts (per serving)
Sour Candied Pineapple Core
- 1 cup pineapple core, sliced about 1/4-inch thick
- 3/4 cup granulated sugar
- 3/4 cup water
- 1 teaspoon bottled lemon juice
For the Sour Coating
- 1/4 cup granulated sugar
- 1/2 teaspoon citric acid, up to 3/4 teaspoon for extra sour
Instructions
- 1
Combine the 3/4 cup granulated sugar, 3/4 cup water, and 1 teaspoon bottled lemon juice in a saucepan. Heat the mixture over medium heat, stirring occasionally, until the sugar completely dissolves.
⏱️ 5 min - 2
Add the sliced pineapple core to the saucepan. Gently simmer the mixture for 25 to 35 minutes, or until the pineapple core is tender and slightly translucent but still holds its shape.
⏱️ 35 min - 3
Remove the saucepan from the heat and allow the pineapple core to soak in the syrup for 1 to 3 hours. This allows the pineapple to absorb more flavor and sweetness.
⏱️ 180 min - 4
After soaking, carefully drain the pineapple core very well, removing as much syrup as possible.
⏱️ 5 min - 5
Arrange the drained pineapple core in a single layer on dehydrator trays. Dehydrate at 135°F for approximately 6 to 10 hours, or until the pineapple is chewy and pliable with no wet center. To check for doneness, let a piece cool completely before judging its texture.
⏱️ 600 min•🌡️ 135 - 6
While the pineapple is dehydrating, prepare the sour coating: In a small bowl, mix the 1/4 cup granulated sugar with 1/2 teaspoon of citric acid (or up to 3/4 teaspoon for extra sourness).
⏱️ 5 min - 7
Once the dehydrated pineapple core has cooled completely, place it in a bowl or a resealable bag. Add the prepared sour coating and toss or shake until the pineapple is evenly coated. If the pineapple is still too wet and the sugar coating immediately dissolves, it needs more dehydrator time.
⏱️ 5 min - 8
Store the finished sour candied pineapple core in an airtight container in the refrigerator for longer storage, as the moisture level can vary.