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Tesco - Tinned fruit in JUICE

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Showing 1-15 of 15 posts in this discussion
Initial post: 23 Dec 2013 06:17:10 GMT
Just to note that nearly all of the tinned fruit in Tesco now seems to come in Juice (rather than syrup) options. Probably not that entertaining, but they make a jolly nice fruit salad or served in sugar free crystal jelly makes a rather fine dessert or alternative breakfast.
(Cheat, make a large 2 pint version and use sparkling water to top up.)

Apricots, mandarins, pineapple, peaches and pears.

In reply to an earlier post on 23 Dec 2013 07:23:14 GMT
K. A. Newton says:

Last Christmas I bought a couple of tins the budget range Tesco cubed pineapple to put on sticks and half cubes on crackers with Philadelphia cheese (yummy) but the pineapples were tasteless. Mixed the second tin with pineapple from the man from Del Monte, no one noticed that time. Since then I have bought the dearer Tesco Pineapple or brand names.

In reply to an earlier post on 23 Dec 2013 08:38:34 GMT
The syrup makes excellent lollies or ice cubes for a drink. The fruit being pulped for ice cream, a lassi or mixed with some fizzy wine for a bellini of your choice.

The "in juice" makes excellent jellies and crumbles - less so for mandarins. Tinned mandarins make jars of cranberry sauce taste nicer and a bit more versatile. Chop and heat with the sauce. Freeze the juice for a marinade base.

Posted on 23 Dec 2013 12:49:43 GMT
eric rambler says:
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In reply to an earlier post on 23 Dec 2013 13:53:19 GMT
@IKMP: Had never heard of the cranberry sauce idea. Thank you :)

Posted on 23 Dec 2013 22:47:42 GMT
Little Egret says:
They do this kind of thing so they can say "No added sugar"

For "no added salt" notice that even the cheapest red kidney beans is now "in spring water".

In reply to an earlier post on 24 Dec 2013 02:12:44 GMT
Last edited by the author on 24 Dec 2013 02:13:40 GMT
I love tinned fruits such as Pineapple - and I always use the excuse that it contains Bromelain (a natural pain relieving enzyme that works just like heavy-duty anti-inflammatory medication but without all the nasty side effects) to be able to enjoy it as often as possible.

However the tinned stuff has been pretty dire this last year, frequently woody in texture and often rather tasteless too? I started buying Dole Tropical Gold as it was being sold at just 50p a tin at Asda and although it has just gone up to 83p, I'll keep on buying it because it tastes really good - sweet, yet tangy and 'fresh'.

According to the blurb behind it, it is "exclusive to Dole...with a distinctive bright golden colour and a superior taste, plus Tropical Gold contains twice the amount of vitamin C than a Dole regular Pineapple" - which gives me yet another good reason to enjoy it then! ;o>

In reply to an earlier post on 24 Dec 2013 09:13:02 GMT
@SS: I did not know that about Bromelain. Always good to have an excuse :) I got fed up of buying tastless, bruised and raw/raw/raw/spoiled fruit and find tinned convenient and altogether more satisfying. It also saves money since it's always ripe, unlike these darn avocado's that seem to be bullets still! Argghh! Not met the Dole Gold in Asda, will look out and give it a test drive :) CW.

In reply to an earlier post on 24 Dec 2013 09:43:48 GMT
eric rambler says:
Other brands of tinned fruit are available. I always buy Delmonte, the tv ad must have worked on me and I will only eat John West's tinned fish.

In reply to an earlier post on 24 Dec 2013 10:26:26 GMT
Ahhh yes, and I believe that 2 out of 10 very cool cats prefer John West tinned fish too?!! ;o>

In reply to an earlier post on 24 Dec 2013 10:28:22 GMT
I thought the Bromelain, an enzyme, was denatured (broken down by heat) in the canning process. You can't make jellly fom fresh pineapple but you can from canned. Fresh pineapple is used as a meat tenderiser, the bromleain breaks down the meat protein, whereas canned has no effect.

Pineapple is still a rather delicious fruit, whatever its provenence.

In reply to an earlier post on 24 Dec 2013 10:35:15 GMT
Last edited by the author on 24 Dec 2013 10:48:43 GMT
REALLY?!! - Shhhhh!...don't let my partner know that - as it's the only way that I can justify the expense of three cans a week! You just can't beat a bowl of tinned Pineapple mixed in with tinned Mandarins ;o>

I vaguely remember a Consultant telling me once that fresh Pineapple was also a great natural antiseptic for cleaning out the mouth whilst it was being eaten by patients receiving Cancer treatments too?...especially if their mouths were so raw and sore than they couldn't bear to brush their teeth? But I'm not sure how reliably proven the evidence behind that was or whether it was just his own personal suggestion?

In reply to an earlier post on 24 Dec 2013 10:40:31 GMT
Last edited by the author on 24 Dec 2013 10:41:17 GMT
eric rambler says:
It's funny you should say that, as pineapple has always seemed to me to be the only tinned fruit to resemble in any way, it's fresh counterpart. I knew about pineapple preventing jelly from setting but could have sworn this applied also to tinned.

Bananas have the distinction of being the only fruit to taste anything like their artificial flavourings, and that's a fruit fact. I don't think you get tinned bananas though.

In reply to an earlier post on 24 Dec 2013 10:51:49 GMT
You do, Eric, they turn up in some brands of tinned tropical fruit salads, and they not only taste truly awful but their texture goes very weird - dry'ish and strangely hard just like a piece of chewing gum.

Posted on 24 Dec 2013 11:49:23 GMT
May well be applied to canned pineapple as well. It's just something that tickles the grey cell remaining somewhere. Bromelain is a powereful enzyme, pineapple workers have to wear gloves to prevent it digesting the skin on their hands.
Fresh papaya, I;m sure it's papaya, also contains a meat tenderising enzyme.
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Discussion in:  kindle discussion forum
Participants:  6
Total posts:  15
Initial post:  23 Dec 2013
Latest post:  24 Dec 2013

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