- 375g fresh pineapple, peeled and thinly sliced into 14 slices
- 3 baking trays lined with baking paper
- 1 muffin or bun tray for cooling and shaping the flowers
1 Preheat oven to 100°C. Pat the pineapple slices dry with paper towels. On lined baking trays, arrange in a single layer.
2 Cook in the oven for 30 minutes, turn slices over and cook for a further 30 minutes. Turn off oven and leave the door slightly open for a further 20 minutes until the slices have completely dried out.
3 Turn a muffin tray upside down. Remove flowers from the oven and place each one on an upturned muffin round to allow it to completely cool and form a flower with curves.
The pineapple flowers can be stored in a sealed container for a day, although they will become softer.
If you make extra pineapple flowers they make a great sweet snack or can be served with cereal.
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