Dried pineapple flowers add a delicate, elegant touch to cupcakes and desserts. Follow these simple steps to make pretty pineapple flowers from fresh pineapple slices.
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Once or twice a year I make dried pineapple flowers to top hummingbird cupcakes or other springtime desserts. They take a little patience but the result is a light, beautiful garnish that elevates any treat. The most important step is slicing the pineapple very thin—use a sharp knife and take your time.
How to make dried pineapple flowers
- Trim the pineapple: Cut off the top and bottom with a sharp knife so it sits flat on the board.
- Remove the rind: Slice away the outer skin and any brown areas until the fruit is exposed.
- Remove the eyes: Use a small melon baller, the tip of a vegetable peeler, or a paring knife to dig out the remaining eyes so your slices are smooth.
- Slice very thin: Cut the pineapple into almost translucent thin slices. Pat each slice dry with paper towel to remove excess moisture.
- Arrange the slices on a parchment-lined baking sheet in a single layer so they dry evenly.
- Bake low and slow: Preheat the oven to 225°F (about 107°C). Bake the slices for 40 minutes, flip them, then bake another 30 minutes. Edges should begin to brown and slices should feel mostly dry. If they still feel moist, continue checking every 5–10 minutes until they are drying but not burnt.
- Shape the flowers: While the slices are still warm and pliable, transfer each one into the cup of a cupcake tin to form a petal shape. Use a standard or mini cupcake tin depending on the size of your slices.
- Dry overnight: Leave the shaped slices in the cupcake pan overnight to finish drying and set into their flower forms.
I like to make the pineapple flowers the day before I plan to frost cupcakes or assemble desserts, since they need time to dry and the pans are required to form the petals.
Recipe
How to Make Dried Pineapple Flowers
Dried pineapple flowers make a beautiful presentation on cupcakes and desserts. These steps walk you through trimming, slicing, drying, and shaping the fruit into delicate edible flowers.
Prep time: 20 mins • Cook time: 1 hr 20 mins • Total time: 1 hr 40 mins
Course: Dessert • Cuisine: American • Servings: ~20 (varies)
Ingredients:
- 1 fresh pineapple
- Cakes or cupcakes (optional, for serving)
Instructions
- Cut the top and bottom off the pineapple so it stands steady on the cutting board.
- Remove the rind completely and trim away any brown or tough spots.
- Use a small melon baller, vegetable peeler tip, or paring knife to remove the eyes.
- Slice the pineapple into very thin, almost translucent rounds. Pat dry with paper towel.
- Lay slices on a parchment-lined baking sheet in a single layer.
- Bake at 225°F for 40 minutes, flip the slices, then bake another 30 minutes or until edges begin to brown and the slices are mostly dry. Check every 5–10 minutes if needed.
- Transfer warm slices into cupcake tin cups to shape them into flowers. Use a mini tin for smaller blooms.
- Let the shaped slices dry overnight until firm.
Notes
Nutritional values shown are based on one whole pineapple.
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