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Dried Pineapple Flowers


Made of oven-dried pineapple, these edible embellishments add crunch and color to our Hummingbird Cake.

  • Yield: Makes about 2 dozen

Photography: Alan Benson

Source: Martha Stewart Living, May 2003


  • 2 large or 4 small pineapples


  1. Preheat oven to 225 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper.

  2. Peel pineapples. Using a small melon baller, remove and discard "eyes." Slice pineapple very thinly; place slices on baking sheets. Cook until tops look dried, about 30 minutes. Flip slices; cook until completely dried, 25 to 30 minutes more. Cool on a wire rack. Refrigerate in an airtight container up to 3 days.


Martha pinched the center of each pineapple slice to shape into a cone, and let cool in a clean egg carton to form flowers.

Cook's Notes

The thinner you cut the slices, the faster they dry -- and the brighter the yellow.

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