Nut Tree Restaurant Pineapple Appetizer

Nut Tree Restaurant Pineapple Appetizer

At one time, the Nut Tree was the third largest importer of pineapple on the entire West Coast. The fresh pineapple appetizer was always served with fresh marshmallow sauce. This recipe is excerpted from ``Nut Tree Remembered: The Cookbook,’’ published by the Vacaville Museum.


1 chilled ripe pineapple
1 cup sugar
1/2 cup hot water
2/3 cup light corn syrup
2 egg whites
1/4 teaspoon vanilla
dash of salt
1/4 cup mayonnaise
1 tablespoon grated orange rind


To prepare fresh pineapple, cut off top and bottom of a chilled, thoroughly ripe pineapple and discard bottom. Working from bottom of fruit with a sharp knife, cut around the fruit inside the shell, leaving a thin, but firm wall. Push out the cylinder of fruit and slice it in 1/2-inch slices. Put slices back into shell in original order and position. If half-slices are desired, cut down through the stack inside the shell. Turn the filled shell upside down (so the sweeter slices of fruit are at the top) and place the green top alongside on a serving plate.

To make marshmallow sauce: Combine sugar, corn syrup and hot water. Heat, stirring until sugar dissolves. Then boil, without stirring, to firm ball stage (244 to 248 degrees on candy thermometer). Beat egg whites to stiff peaks. Slowly add hot syrup, beating at high speed until thick and fluffy. Add salt and vanilla. Gently fold in mayonnaise and orange rind. If thicker than desired, fold in 1 or 2 tablespoons mayonnaise, or 1 or 2 teaspoons water. Keep refrigerated until served.

Serves 3.

Source: Nut Tree Restaurant Cookbook