Dried Pineapple Flowers
adapted from Martha Stewart Living; Taken from Onehungrymama.com
makes about 24 flowers
(can be shared with kids 10+ mos)*
1 large pineapple
1. Preheat oven to 225F. Line a cookie sheet with parchment paper or a silicone baking mat; set aside. (You may need two sheets or to make these in batches.) Using a serrated knife, cut the top and bottom half inch off of the pineapple. Stand it upright and peel by cutting the remaining skin off.
2. Using a small melon baller or a 1/4 teaspoon, remove and discard the “eyes” all around the peeled pineapple.
3. Lay the pineapple on its side and, using a sharp non-serrated knife, cut thin slices crosswise. Lay slices on prepped cookie sheet and place in the oven. Bake for about 30 minutes and flip the slices. Bake for another 30-45 minutes, or until the slices are completely dried out. (Exact baking time will depend on how thin your slices are.) Remove cookie sheet from oven and carefully transfer slices to an egg carton, pinching the center and laying it over the peak of the dividers, or tuck each slice into the well of a muffin tin (as shown in this photo step-by-step). Allow to air dry completely. Refrigerate in an airtight container for up to three days.
*Note: These slices of dried fruit are thin enough to be safe for kids 10+ up who are managing finger foods.