Pineapple Water & Pineapple Vinaigrette
Chef’s Note: This pineapple water replaces one of our three rotating flavored waters daily. It uses what would otherwise be wasted and saves an equal weight in fresh products daily. The vinaigrette replaces the traditional Pineapple Vinaigrette in our dressing rotation at the salad bar, saving .04 per serving.
Total Servings - 128 (1oz - 40 g)
Recipe Cost/Serving - $0.10
Boston University
Repurposed Ingredient: Pineapple Cores
Ingredients for Pineapple Water
Water, 1 gal/ 1 kg
Saved Pineapple Cores (sliced and frozen), 1.5 lb/ 700 g
Directions for Pineapple Water
Pineapple water
In a 1.5 gallon / 1.5 L dispenser, add 1.5 LB sliced and frozen pineapple cores and 1 gallon water
Fill the remaining area of the dispenser with ice
Directions for Pineapple Vinaigrette
Save and freeze pineapple cores from fruit production. save cilantro stems for southwest station production
Thaw pineapple cores blend in food processor. press through a sieve
In a blender, combine all ingredients except oil. Blend until smooth
With blender running, slowly add oil in a thin, steady stream until well blended
Cover. Keep chilled for service
Whisk before using
Ingredients for Pineapple Vinaigrette
Extra virgin olive oil, 2 qt/ 2 L
Pineapple cores, (Frozen then thawed), 4.5 lb/ 2 kg
Cilantro Stem, 2 cups/ 470 g
Lime Juice, 2.25 cups/ 530 mL
Pickle veg brine, 1 cup 2 tbs/ 270 mL
Garlic minced, 1 tbs/ 15 g
Cayenne Pepper, 1 tsp/ 5 g
Salt and pepper, to taste