Organic Pineapple Rings
About the Farmer
For the past 27 years, Tid Bits Imports has partnered with organic farmers across Mexico to curate tropical fruits. They specialize in dried mango, pineapple, banana, papaya and jackfruit, working with hundreds of organic producers with land spanning over 700 hectares.
Founder Tim Schumacher started the company wanting to do something he could be proud of. He wanted to create a great product that was healthy and didn’t harm the planet. To him, choosing organic was instinctually the right thing to do, believing “it becomes a lifestyle that is positive for the whole planet, your family, and your own person.”
The company continues to grow but they have not lost sight of their commitment to benefit the communities they partners with in Mexico. They are involved in building local cultural centres, repairing community recreational facilities, and helping to repair a town’s hurricane-damaged drainage system. They are especially passionate about providing annual scholarships for youth to attend university, and about creating a fund to make medical care accessible for their workers. Everything, from using approved organic farming methods to supporting communities, is part of Tid Bits’ vision to maintain the planet for a better future.
Serving Size: 3 pieces (38 g)
Calories / Calories: 110
Fat / Lipide: 0 g0%
Saturated / saturés: 0 g0%
+ Trans / trans: 0 g
Cholesterol / Cholestérol: 0 mg
Sodium / Sodium: 1 mg0%
Carbohydrate / Glucides: 26 g9%
Fibre / Fibres: 1 g6%
Sugars / Sucres: 22 g
Protein / protéines: 1 g
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Vitamin A / Vitamine A: 0%
Vitamin C / Vitamine C: 5%
Calcium / Calcium: 2%
Iron / Fer: 7%
Ingredients: Organic pineapple
Product Status: Certified Organic
Organic Certifying Body: Pro-Cert
Country of Origin: Mexico
Carrot Muffins with Dried Pineapple and Raisin Recipe
3/4 C buttermilk
3/4 C canola oil
1 C honey
1 tsp vanilla
3 C carrots, grated
1 C raisins, dried currants, or dried papaya
1/2 C pecans, chopped
3/4 C dried pineapple, chopped
1 C whole wheat flour
1 ½ C all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon or nutmeg (do not include if aiming for a tropical flavour)
1/2 tsp salt
1. Preheat the oven to 375°F.
2. Grease 18 muffin cups, set aside.
3. In a large bowl, beat the eggs.
4. Add buttermilk, oil, honey and vanilla and mix together until well blended.
5. With a wooden spoon, stir in the carrots, raisins, pecans and pineapple.
6. In a small bowl, mix together the flours, baking soda, cinnamon and salt.
7. Gently fold the dry ingredients into the carrot mixture and mix until just blended. Do not over mix.
8. Spoon the batter into the muffin cups, filling to the top.
9. Bake for 25 minutes, or until the muffins spring back when lightly pressed.
10. Let cool for five minutes in the tins, then transfer to a cooling rack.
Although the pineapple is commonly thought to be indigenous to Hawaii, it is native to South America and Central America. It received its English name because of its supposed similar appearance to the pine cone. Other than Hawaii, the pineapple is also grown in Thailand, the Philippines, Honduras, Brazil, China, the Dominican Republic, and Mexico, among others.