
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Fresh or canned fruit may be used, and the slices should be about one-quarter inch thick
Preserved exactly as written in the original source
Sprinkle sliced pineapple with powdered sugar (fresh or canned fruit may be used, and the slices should be about one-quarter inch thick)
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
set aside to chill, then drain and arrange on serving dish
place thin slices of banana on each piece
pile choice strawberries over the bananas
sprinkle with sugar
pour drained juice from pineapple over the whole and serve with whipped cream
Modern guidance to help you succeed with this vintage recipe
Macerating the pineapple with powdered sugar draws out its natural juices through osmosis while the sugar dissolves into a light syrup, intensifying the fruit's flavor. Layering fruits by firmness (pineapple on bottom, delicate strawberries on top) prevents crushing and maintains textural contrast. The acidity in pineapple juice brightens the overall flavor profile and prevents enzymatic browning of the bananas, while the fat in whipped cream provides richness that balances the fruit's natural tartness.
The pineapple can be sliced, sugared, and refrigerated up to 4 hours ahead. Hull and wash strawberries up to 2 hours in advance, storing them on paper towels in the refrigerator. Do not slice bananas or assemble the dish until just before serving, as bananas will brown and the layers will become soggy.
This dessert is best served immediately after assembly. Leftover assembled fruit salad can be refrigerated in an airtight container for up to 24 hours, but the bananas will darken and the texture will soften considerably. Store any unused whipped cream separately.
AI-generated tips from Chef Cecil's culinary database
The pineapple can be sliced, sugared, and refrigerated up to 4 hours ahead. Hull and wash strawberries up to 2 hours in advance, storing them on paper towels in the refrigerator. Do not slice bananas or assemble the dish until just before serving, as bananas will brown and the layers will become soggy.
This dessert is best served immediately after assembly. Leftover assembled fruit salad can be refrigerated in an airtight container for up to 24 hours, but the bananas will darken and the texture will soften considerably. Store any unused whipped cream separately.