From upside-down cake to Dole Whip, the ancient pineapple has been a symbol of royalty for generations, stemming from its beautiful crown. It’s International Pineapple Day, a time to celebrate the tropical ground fruit indigenous to South America that has been cultivated for centuries and was first consumed by the Tupi people, the Mayas, and the Aztecs. After their introduction to Europe in the 17th century, pineapples were quickly considered a luxury good that fascinated rulers across the continent, often depicted in art and architecture.
Here’s how to celebrate the treat of kings, which is packed with phosphorus, zinc, manganese, calcium, and vitamins A, C, and K:
Long Beach Tiki bar, The Bamboo Club, has launched a summer weekday lunch special featuring Tiki-inspired sandwich and salad options for $12 each. Available Monday through Friday, from 11 a.m. to 2 p.m. The special lunch menu selections come with a fountain drink, with the option to upgrade the drink to a Mai Tai or draft beer for an additional charge of $5 when you dine in. Sandwich selections will also include the choice of a side of fries or mac salad. For pineapple lovers, try the ponzu marinated Huli Grilled Chicken Sandwich, with grilled pineapple, house pickles, unagi mayo, and sweet chili slaw.
Yogurtland’s new limited-edition Pineapple Mango Sorbet is available through Sunday, July 2nd. Made from juicy pineapples and ripe mangoes, the frozen treat is best served with Yogurtland’s limited-time-only 3D fruit gummies. A 12-inch, reusable yellow spoon with orders $10 and over will be available on Wednesday, June 28 for National Day of Joy.
If you love empanadas de piña, La Mascota Bakery in Boyle Heights has the best. A smooth blond pastry encases the sweet pineapple filling. Plus, at any La Monarca Bakery locations across the southland, pick up an order of delicate pineapple taquitos in puff pastry with a sugary flaky top.
As part of Cabra’s new Summer Series on Chef Stephanie izard’s lively Peruvian-inspired rooftop bar, The Sunset Deck is offering three new large format drinks to share with 4 to 6 of your closest friends. Phoenix from the Ashes is a tequila or mezcal-based cocktail with yuzu kosho, lime, and grapefruit soda, while Pisco Punched Up is a tart punch made with pisco, pineapple, lemon, and tropical ginger beer. The Bird of Paradise Spritz is a rum-based drink with select aperitivo, aged rum, pineapple, cava, and club soda.
The VIP cocktail at Del Frisco’s Grille and Del Frisco’s Double Eagle in Century City is crafted with 360 Mandarin Orange Vodka infused with pineapple and the spicy pineapple margarita is a blend of Casamigos Blanco Tequila, pineapple juice, fresh lime juice, Monin Hot Honey, and a dash of Angostura bitters.
If you’re more in a mocktail mood, Bacari’s newest location in Sherman Oaks on Ventura Blvd has a Jolly Good one, with cucumber, pineapple, jalapeño, cilantro, lime, and ginger beer. Brothers Robert and Danny Kronfli and Chef-Partner Lior Hillel have reimagined the latest location to create a space that starts with a dramatic gated tunnel entrance, two buildings – a window-wrapped dining room and bar and a cozy parlor with a second bar and fireplace, plus a sprawling courtyard patio.
And for those who prefer to celebrate ananas comosus at home, the Koloa Rum Company shared its Pink Pineapple Fizz recipe with us for a taste of Hawaii:
Pink Pineapple Fizz
4 oz pineapple juice
1-2 tsp pink pitaya powder
1.5 oz Kōloa Kaua’i White Rum
Dash of soda water
Pineapple wedge for garnish
In a cocktail shaker, dissolve the pink pitaya powder in the pineapple juice by stirring vigorously. Add the rum and ice, then shake well. Double-strain into a tall, narrow serving glass filled with ice, making sure to remove any pink pitaya clumps. Top with a dash of soda water and garnish with a pineapple wedge.
Pink pitaya (or pink dragonfruit) powder is a shelf-stable superfood powder available at many health food stores and online. It gives this cocktail its distinctive color and a light, citrusy taste. If you have access to fresh pink pitaya, try pureeing it and adding a few spoonfuls of the puree into this cocktail instead of using the powder.
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