Food & Cooking Recipes Dessert & Treats Recipes Dried Pineapple Flowers 4.0 (5) 19 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Alan Benson Yield: 2 dozen Made of oven-dried pineapple, these edible embellishments add crunch and color to our Hummingbird Cake. Ingredients 2 large or 4 small pineapples Directions Preheat oven to 225 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper. 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. Cook's Notes The thinner you cut the slices, the faster they dry -- and the brighter the yellow. Variations Martha pinched the center of each pineapple slice to shape into a cone, and let cool in a clean egg carton to form flowers. Print