Pineapple flowers


1 fresh pineapple


Remove Pineapple peel (leave the core inside)

Using a small melon baller, remove and discard pineapple “eyes.” Using a sharp knife, cut pineapple into very thin (2mm) slices.

Transfer slices to baking sheets.

Bake until tops look dried, about 15 minutes each side, then transfer to a CUPCAKE PAN & dry further to form flowers. Refrigerate in an airtight container.


If you have a dehydrator and prefer to use it – do it!

Lily Vanilli