If you’re not growing pineapples in your Florida backyard, you should get on it.
When it comes to fruit, they’re the least effort for the greatest reward. All you need is a pineapple top. Some people will tell you to let them dry out or start them in a pot, but I don’t do any of that. When I slice into a pineapple, I cut off the top along with a 1/2-inch slice of the top of the fruit. Then I walk outside, bury that 1/2-inch section in the ground next to all the others, then walk back inside and forget about it. I don’t even water the dang thing. 
I’m rewarded for my heroic effort two years later with a golden trophy. 
I have to admire them for a while in my kitchen. I let them get completely golden before I slice them open. So what to make that’s worthy of these beauties?
A spicy margarita that’s just as easy as growing them.
Margaritas always hit the spot. That sweet-sour-salty combo is irresistible. Add a little heat and you tickle every taste bud. This one’s got no need for mixes or sweeteners thanks to all the tropical fruit (yeah, I slipped a little mango in there, too). After some experiments, I decided pickled jalapeños are the ticket. I’ve always got them around because they’re awesome with smak, among other things. They give it a hint of briny flavor and they blend well so you get a little heat throughout. I used the fresh ones as little stirrers, especially for those who like it extra hot. 
This makes two mason jar’s worth of margaritas. Don’t forget the salt.
For more thorough advice on growing fruit in Florida, visit floridafruitgeek.com
- 2 tablespoons coarse sea salt
- 1 key lime, sliced into 4 wedges
- 2 cups ice
- 2 cups pineapple chunks
- 1 cup mango chunks
- 1 tablespoon sliced pickled jalapeños with juice
- 1/4 cup key lime juice
- 2 tablespoons Grand Marnier
- 1/2 cup tequila
- 1-2 tablespoons agave nectar (optional)
- 1 fresh jalapeño, sliced lengthwise
- Spread the salt in a pile evenly on a plate.
- Run key lime wedges around the rim of the jars or glasses (save 2 for garnish). Press the rim of the glass into the salt.
- Add the ice, pineapple, mango, pickled jalapeños, key lime juice, Grand Marnier, and tequila to the jar of a blender. Blend until smooth. Taste and adjust as you like. Add agave if you'd like it sweeter.
- Garnish with a jalapeño slice and a key lime wedge.
Omigosh, you really know how to make these recipes sound enticing! This looks so lovely.
One tip for people in the more frost prone parts of Florida: pineapple plants seem really sensitive to frost if planted out in the open. They handle it much better if you tuck them under an evergreen oak, where they still get at least partial sun, but they have a bit of canopy protection from those cold winter night skies.
Thanks so much, Craig! And as always, some very helpful plant advice. I’m going to link to your site in the post because my pineapple planting advice is definitely lacking. ha. It’s just too easy to grow fruit in St. James City.