Tropical Takeover

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For those not in the fruit loop: Pineapple’s having a moment. It’s a key motif at the Frogmore, the Fairsted Kitchen team’s new Jamaica Plain restaurant focused on Lowcountry fare and slated to open later this summer. The Frogmore is using it as a nod to Southern hospitality—but the fruit has neighborhood roots that predate the restaurant.

A Roxbury Latin and Harvard grad, James Dole picked up his agricultural know-how at what is now the Arnold Arboretum before heading to Hawaii, where he was crowned the “pineapple king” as head of the Dole Pineapple Company. Drop by his family’s Roanoke Avenue home on the JP Historical Society’s July 4 and Aug. 22 Sumner Hill tours—or sample your way across town. How about them pineapples?

 

Sip 

1. The team at Stephanie’s infuses vodka with pineapple for a week to bring a sweet-but-not-too-sweet taste of the tropics to their Doli martini.

2. Pressed’s Copper juice uses lemon, alkalized water, dandelion root and pineapple (which is packed with the drink’s namesake element). Bonus: Get a taste of hot and cold with the pineapple habanero paleta.

3. Corona and a pineapple reduction with guajillo chiles and chiles de Arbol make a fine pair in Naco Taco’s michelada, which bar manager Kelly Cognac suggests pairing with a carne asada torta.

4. Tempo mixes Ballast Point’s Sculpin IPA with gin and lemon, then adds a touch of the Caribbean with pineapple juice and falernum, all served in a Tiki glass.

Snack 

5. Mistral marries sweet and savory with its pineapple carpaccio, featuring lime ice, chili, black pepper, sea salt, lime sorbet and drizzled fruity olive oil.

6. With this cheesecake, Boston Chops pastry chef Olivier Maillard offers the fruit three ways (a chip, sauce and gelée) and adds a touch of acidity with lime sorbet.

7. Kirkland Tap and Trotter uses pineapple pique with habanero as a house hot sauce; Tony Maws likes the tangy, sweet and spicy mix atop grilled oysters.

8. Chef Patrick Enage taps his Filipino roots at Wink & Nod with Akinto’s vegetable pineapple fried rice, which tops Chinese long beans, shiitake mushrooms and bell peppers with a fried egg.


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