dried pineapple

If you find yourself in possession of a pineapple or two and don't feel like making pineapple salad or pineapple crud (really quick and yummy!), you could always make dried pineapple. I like the kind I make better than the kind you get from the store, mainly because of its texture; I don't dry it as long, because I expect to eat it up within a few weeks, so it turns out much more tender. I also like to sprinkle a little herb salt over the pineapple pieces before they go in the dehydrator. You should end up with about a quart of dried pineapple per whole fruit (the jar pictured above has two pineapple's worth in it).

Dried Pineapple
a pineapple, peeled and cut up into fairly thin pieces--a little less than a centimeter, maybe
a small amount of Yamuna's herb salt
    3T dried cilantro 
    2T dried basil
    1T dried dill 
    2t dried marjoram 
    1t dried oregano 
    1/2t dried cayenne 
    4T coarse sea salt 
    Grind everything together in a blender, then store in a little jar.

 Spread the pineapple pieces out on your dehydrator trays, then sprinkle lightly with herb salt. Dry at 118° till dry but still  tender and pliable. The time required will vary according to the thickness of your pineapple slices, but should be somewhere between 8 and 24 hours. Just keep checking every once in a while!