Don’t throw your pineapple skin and core away. Divert them from the compost bin and convert them into a delicious and refreshing pineapple shrub. It’s tart, it’s fruity, it’s simple to prepare. It makes a perfect cooling summer drink.
We all love a juicy pineapple, but it’s a bit of a messy fruit to prepare and there is a lot of waste. Do you ever wonder if there’s something you can do with the leftover skin and core? Wonder no more. Waste not pineapple shrub to your rescue.
What Is Shrub Anyway?
It’s a tart infusion of fruit, vinegar and sugar. Water it down to create a highly refreshing and thirst quenching drink. Perfect for hot summer days.
Traditional shrubs are equal parts fruit, vinegar and sugar. I prefer to use a lot less sugar and have a tarter and thus more refreshing drink. And a healthier one too.
Back in the day, as in seventeenth century Britain, shrub was a fruit liquor made with fruit, sugar and rum or brandy. The Victorians latched on to a lesser known version of shrub. They preserved fruit in vinegar and later added sugar.
It is this vinegar version that became popular in America, particularly during Prohibition. The advent of refrigeration mostly put an end to making shrubs at home. However, they’ve recently started to become popular again, particularly as a cocktail ingredient.
Waste Not Pineapple Shrub
Waste not the skin and core of pineapples. Instead, turn them into this tart, fruity and very refreshing drink. It’s incredibly simple to make, but takes a bit of time to steep. Pineapple shrub is just perfect to keep you cool and hydrated on hot summer days and makes great use of leftover fruit trimmings.
This recipe is designed to use just the pineapple skin and core, leaving the delicious juicy flesh for you to enjoy in other ways. Much of the flesh adheres to the skin, so you get the benefit of some of it in the shrub anyway
Of course you could make pineapple shrub with the whole pineapple. After all, the point of shrubs is to preserve fruit that you’re not going to use immediately. It’s such a refreshing drink in hot weather that you’ll probably go through quite a lot of it. We do.
If using the flesh as well as the skin and core, you’ll need to cover it with more vinegar and add a little more sugar, but that’s OK. The recipe is really just a guide. How sweet or tart you make it is entirely up to you.
If you don’t use too much sugar, pineapple shrub is also a really healthy drink. See more about this further down the post.
You can use this pineapple shrub recipe for any fruit and even some vegetables. Beetroot shrub is a good one. But you’ll need to vary the sugar and vinegar levels according to how sweet, tart or juicy your chosen fruit or vegetable is.
How Long Will Pineapple Shrub Keep?
Vinegar and sugar are both good mediums for preserving fruit and veg. Because of this the shrub, once made, will last a long time. Ours has never gone more than a month as we drink it relatively quickly.
Keep it in the fridge, however and it should be good for several months.
Pineapple Shrub: Step-by-Step
There are many different ways of making pineapple shrub. I use the simplest, but probably the longest method. Hands on time is minimal, but it takes a few days for the vinegar to extract the pineapple flavour.
Step 1. Prepare Pineapple
Before cutting into your pineapple, make sure it’s ripe. Then give it a good rinse under the tap.
Cut the pineapple in your usual way and put aside the flesh for eating or using in another recipe. Chop any pieces of skin and core that you cut out and transfer them to a large glass jar. Preferably one with a lid. Add any juice extracted whilst preparing the pineapple.
Step 2. Add Sugar And Vinegar
Spoon the sugar over the top of the pineapple pieces, then pour in enough apple cider vinegar to cover the fruit leftovers.
Add any additional flavourings at this point.
Step 3. Macerate Fruit
Give everything a good stir, then cover the jar and leave in a coolish place for five days. You don’t, however, need to keep the shrub in the fridge whilst the fruit is macerating.
On days two, three and four give the shrub a good stir and press it down to try and extract as much of the juice and flavour as you can. I find a potato masher is good for this.
On day five, give a final good stir and press, then strain out the liquid.
Step 4. Bottle Shrub
Pour the contents of the jar through a sieve with a jug beneath to catch the liquid. Give the fruit a final press to extract as much of the liquid as possible.
Before bottling, dilute a teaspoon of shrub in a little water to taste if it’s to your liking. If you feel it needs a bit more sugar, then add a some. Give it a good stir to dissolve the sugar. Just remember the sweeter the drink, the less refreshing it will be and the health benefits won’t be as great.
Pour the shrub into sterilised bottles. Seal and store in the fridge.
Step 5. Drink Shrub
It’s fine to drink the shrub straight away. Dilute it to taste with either still or sparkling water. Add ice if desired and a sprig of mint makes it a bit more special.
I go with a tablespoon of shrub and then top up a 200 ml glass with water.
Health Benefits
Apple cider vinegar is incredibly healthy and so is pineapple. So you’re onto a win win with this drink. As long as you don’t add too much sugar that is.
Apple Cider Vinegar
It’s long been known that apple cider vinegar is good for your health. My stepfather swore by it for reducing his various arthritic aches and pains.
Modern science, however, is only just catching up. There is no confirmation yet, but apple cider vinegar may help with weight loss, lower blood sugar levels, reduce cholesterol and alleviate some of the symptoms of diabetes. (Ref: Healthline)
If you can find apple cider vinegar with the mother, rather than filtered, so much the better. This is what I use to make my pineapple shrub.
Pineapple
Both the fruit and peel of pineapple have a high level of vitamin C. We all know that’s good for boosting our immune system. But did you know that pineapples, particularly the skins, are a bromelain powerhouse?
Bromelain is a beneficial enzyme that can reduce inflammation in the body, aid digestion and help promote skin health. (Ref: Healthline)
Spice It Up
This recipe for pineapple shrub is a basic one. I quite like it just as it is. But when you’ve made it once, you might want to spice it up a little. Here are a few ideas to vary the flavour profile.
- brown sugar – swap this for caster sugar. It gives caramel tones to the shrub.
- mint leaves – chop a small bunch of fresh mint leaves and add along with the other ingredients. Gives a fresh minty note.
- cinnamon – break up one stick and add to the mix whilst the pineapple macerates.
- cloves – likewise, add four cloves during the maceration process.
- ginger – grate in a thumb of fresh ginger. It goes surprisingly well with pineapple.
- chilli – for a bit of spicy heat, add a pinch or more of dried chilli flakes to the shrub whilst it steeps.
Other Waste Not Recipes You Might Like
- Carrot top pistou
- Jammy flapjacks
- Leftover Advocaat Cake
- Pineapple juice cake
- Scandinavian chocolate cake
- Vegetable fritters from leftover cooked vegetables
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this no waste pineapple shrub, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more recipes for drinks, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Zero Waste Pineapple Shrub. PIN IT.
Waste Not Pineapple Shrub – The Recipe
No Waste Pineapple Shrub
Ingredients
- 1 small pineapple leftover skin and core
- 75 g golden caster sugar (6 tbsp) can add up to an additional 100g for a less tart drink
- 250 ml apple cider vinegar
Instructions
- Chop leftover pineapple skin and core into small pieces and place in a large lidded jar.1 small pineapple
- Spoon in the sugar, then pour in enough vinegar to just about cover the pineapple.75 g golden caster sugar, 250 ml apple cider vinegar
- Give a good stir. Cover the jar and leave on the countertop to macerate for five days.
- On days two, three and four give the mix a good stir. Press the fruit down as hard as you can to extract juice and flavour. I find a potato masher is good for this.
- On day five, give a final last stir and press. Strain the liquid through a sieve and press as much of it as you can out of the fruit with the back of a spoon.
- Pour into sterilised bottles and keep in the fridge. It will store well for at least a month.
Notes
Nutrition Estimate
Sharing
I’m sharing this recipe for waste not pineapple shrub with The Copper Table for #CookBlogShare.
Tara says
Maybe a dumb question, but couldn’t i use my juicer to extract all the juice instead of straining?
Choclette says
Hi Tara. I don’t have a juicer, but it sounds like a brilliant way to extract the juice. Good idea. I’m guessing the juice will be a darker brown though.
Jane says
I have made this a few times, great present for others, too. Have recently used rhubarb which also worked well but I will reduce the sugar for rhubarb shrub next time as too sweet for me.
Choclette says
Ooh, I do like the idea of rhubarb. I tend to make rhubarb vodka for gifts, but will have to give the shrub a try.
Amy says
Love this idea! Not only are shrubs excellent, but what a great way to use up all the bits from a pineapple. I am going to do this the next time I have some pineapple laying around!
Choclette says
It’s for this very reason I like this no waste pineapple shrub so much. Although it does taste good too.
Katie says
Obsessed with this! The perfect drink for summer!
Choclette says
I have to confess we’ve been drinking quite a lot of it this year.
Grace Tejero says
This is such a lovely idea! Thanks a lot!
Choclette says
I’m always up for ways of getting more out of food.
nancy says
excellent idea to reduce food waste and still make a drink super tasty. This pineapple bevy was refreshing and easy to make
Choclette says
Good to hear you made it and more importantly liked it. I just love being able to get more out of the pineapple.
Lucy says
I love this. I’m always looking for ways to reduce food waste and use up leftovers without throwing them away so this is perfect, thank you. I’ve never heard of shrub before. When I first read it I thought it was going to be using the pineapple skin as a vase! Pineapple is one of my favourite fruits to enjoy during the summer months so this drink is such a great way to keep cool and hydrated. Like you, I always opt for using less sugar and a more tart flavour. Do you think this could be made with fruit syrup instead of sugar or does it have to be sugar? Thanks again for another unique recipe.
Choclette says
Hi Lucy. Lovely to hear from you and so pleased you find the recipe useful. Vinegar is the main preserving agent here, so it should be fine to use whatever type of sweetener you prefer.
angiesrecipes says
I don’t like to waste food, but had absolutely no idea that pineapple skin was edible. This is such a great idea, Choclette.
Choclette says
Thanks Angie. I’m not sure you’d want to actually eat the pineapple skin, but it works really well in this shrub.
Phil in the Kitchen says
I do hate waste and I do really enjoy pineapple. This has to be the way forward. I know I should be thinking long, cooling drinks in this current hot weather, but my first thought is daiquiri and my second is “this could work with tequila”.
Choclette says
Haha Phil, I like your thinking. Have to confess I’ve not tried either, but now I really want too.
Kate - Gluten Free Alchemist says
I never cease to learn from your site. Never heard of ‘shrub’ let alone had it… It sounds fabulous and a great way to use those uggy bits of pineapple that are otherwise heading binwards! xx
Choclette says
Thank you Kate, that makes me really happy. It’s part of what I hope for when writing about food. As for the pineapple shrub, it’s my go to drink at the moment.
sherry M says
yes a great idea to use less sugar! this sounds very refreshing indeed.
Choclette says
I actually use even less sugar than I’ve stated in the recipe, but I thought that would be a step too far for most.
Carrie says
Such a lovely refreshing drink, very much needed at the moment! I love that its so healthy too, mixed with sparkling water and mint it would a good swap for my usual canned fizzy drinks habit during the summer.
Choclette says
Oh definitely a good swap for canned fizzy drinks and it really is refreshing.
Rebecca - Glutarama says
WOW, I love the idea of the recipe. I love it first because it’s a no waste recipe and secondly because I love bitter sweet drinks and this would make a fantastic mixer with my non-alcoholic gin!
Choclette says
Yes, yes yes to all of that. Shrubs are often used as mixers, but I have to confess I’ve not heard of non-alcoholic gin.