How about trying this upside-down pineapple and apple cake? A recycling cake since I wanted to use fruit scraps.

This morning at breakfast we had a nice pineapple and apple juice. Every time I have to clean the waste container, my heart aches to throw away all those fibers, so I come up with ways to use them.

Have you ever tried to prepare a dish with what’s left from a juice, yes with fruit and vegetable fibers? Sometimes you feel like a nice juice instead of a nutritious smoothie, and then what do we do, throw away the fibers? Oh no!

We know that fibers are very important and the juicer separates them and they get discarded… but the ecology of common sense and conscious reuse in the kitchen tells us to use them.

As for vegetables, they can very well be used in soups, meatballs, while for fruit nothing is better than preparing cookies or desserts like in this case.

Why not make an upside-down pineapple cake? This time you won’t see the beautiful round slices, but who cares, the result is just as great.

Yes, a simple delicate pineapple and apple cake that I wanted to call eco upside-down, because in the end it’s an unusual tarte tatin, but delicious, an idea born this way.

Why did I choose pineapple for my juice and consequently the cake ingredient? It’s an exotic fruit and I am against bringing fruits to the table that come from afar, which are not sustainable, whose handling is not always known…

I sometimes make exceptions for pineapple and bananas, choosing at least organic.

I chose pineapple because it is the protagonist today of the column herbs and flowers on the plate that I hold with friends and whose recipes you find at the bottom of the page.

And here I am with some news on this giant fruit, delicious and if chosen with care, also good for you.

Pineapple: Its history, characteristics, and nutritional properties:

What to say about pineapple (or do you prefer to call it ananas), who doesn’t know it… it contains bromelain, an anti-inflammatory and digestive substance. Rich in vitamins and minerals, antioxidant, full of vitamin C.

“Excellent”, “exquisite fruit”, “scent of scents”: scholars have indulged in interpreting the word nana (or anana) – the Guaranì Indians of Peru called the miraculous fruit, the pineapple, indeed.

Its flavor is due to methyl ethyl which makes it sweet and fragrant.

It’s exactly 1493 when Columbus lands in the Americas and discovers this large pinecone, later called in Spanish Pina, which gave the name to Pineapple.

The problem was then when they wanted to export it because even if picked unripe, after long crossings, it arrived in Europe rotten, inedible and initially it was not a success. Thus seeds and plants were exported to cultivate them in warmer countries. They also tried in England to grow them in greenhouses with heat, but the cost was excessive, and pineapple only reached the tables of the nobility, thus called Royal or Queen Piña.

It was Hawaii at the beginning of the twentieth century that excelled in production. It was said that the fruit reached those islands following the shipwreck of a Spanish vessel in 1527. Only in the 1800s with the steamship was the fruit better distributed.

And it was in Hawaii that the machine that peeled and sliced pineapple was invented, marking the turning point for canned pineapple.

And in the recipes? Well, I like it natural, or just slightly grilled, simple and plain. Often it is associated with meat because it helps to assimilate proteins.

Ever tried it with chickpeas? Follow me tomorrow for a little recipe!

Here are some examples of how to use pineapple in cooking and how to recycle the scraps from juicing: