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

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Ingredients for Pineapple Water

Water, 1 gal/ 1 kg

Saved Pineapple Cores (sliced and frozen), 1.5 lb/ 700 g

Directions for Pineapple Water

1. Pineapple water

2. In a 1.5 gallon / 1.5 L dispenser, add 1.5 LB sliced and frozen pineapple cores and 1 gallon water

3. Fill the remaining area of the dispenser with ice

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Directions for Pineapple Vinaigrette

1. Save and freeze pineapple cores from fruit production. save cilantro stems for southwest station production

2. Thaw pineapple cores blend in food processor. press through a sieve

3. In a blender, combine all ingredients except oil. Blend until smooth

4. With blender running, slowly add oil in a thin, steady stream until well blended

5. Cover. Keep chilled for service

6. 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