I have grown a number of pineapple from tops in my aquaponic system. From all the research I have done, I have found that pineapples can take at least 20 years to mature and fruit. This can take even longer in colder climates. I am very impressed with how beautiful your plant is growing however! Have you grown any of these plants in the past? Did they fruit well? Here is a link that might be useful: Here is a really helpful link for pineapples

Well, I can't find the recipe I was thinking about, but I found these online and they are similar. Grapefruit Granita 2 cups Florida pink grapefruit juice 1/4 cup sugar 4 mint leaves 4 fresh Florida pink grapefruit slices In saucepan, combine grapefruit juice and sugar. Bruise mint leaves between fingers and add to saucepan. Bring mixture to just boiling, stirring to dissolve sugar. Remove from heat, cover and let stand 5 minutes. Remove mint leaves. Pour grapefruit mixture into ice cube trays; freeze. Just before serving, place a single layer of frozen cubes in food processor fitted with steel blade. Pulse 12 times or until no large chunks of ice remain. Spoon granita into stemmed glasses. Garnish with grapefruit slice. Repeat with remaining cubes. Serve immediately. Serves 4. Grapefruit Granita A web\-exclusive recipe from Italian Cooking and Living 1/2 cup sugar 3/4 cup water 2 1/2 cups red or pink grapefruit juice, bottled or fresh squeezed 2 tsp. lemon juice, preferably fresh squeezed Sprig of mint to garnish In a medium saucepan, add the water and the sugar and stir to combine; make sure to put the stirring spoon aside. Heat the mixture over medium high heat without stirring until mixture reaches a boil. Again, without stirring, cook mixture for about 5 minutes or until sugar is completely dissolved. Remove from heat and allow to cool. When cool, add the grapefruit and lemon juice and stir with a clean spoon. Pour the mixture into a 9x12" or other large, flat dish so that the mixture doesn't come up too high along the sides of the pan\-you will need room for stirring. Place the pan in the freezer, making sure it is level, for 30 minutes. After 30 minutes, carefully remove pan and place it on a steady surface. Use a fork to stir the mixture thoroughly, making sure to break up any ice crystals that have formed along the side or bottom of container. Return the pan to the freezer and repeat the stirring every 30 minutes, making sure you break up any large chunks that form, for 3 to 4 hours or until mixture is thoroughly frozen. Fluff with a fork and spoon into small coffee cups or ice cream dishes. Garnish with mint. Serve immediately or return to the freezer in serving dishes for up to 4 days. Serves 6 Champagne Grapefruit Sorbet 3 cups good quality Champagne 1 cup sugar 1 1/4 cups water 1 cup pink grapefruit juice, freshly squeezed 1/3 cup lemon juice, freshly squeezed Pop cork from champagne bottle 1 to 2 hours before using. Gradually pour champagne, allowing for foaming, into a 2-quart container; set aside. In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes or until cool. To champagne, add sugar syrup, grapefruit juice, and lemon juice (do not strain pulp from juices); stir until thoroughly blended. Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions. Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE: Can be prepared 3 days in advance. Cover and keep frozen. Makes 8 to 10 servings. Linda

Here is one of our favorites. I usually use fresh chicken rather than the popcorn chicken. I cook it first in my wok then remove it and add back in at the end. Sweet & Sour Popcorn Chicken Ingredients * 1 medium green pepper, cut into 1-inch pieces * 1 small onion, thinly sliced * 1 tablespoon canola oil * 1 can (20 ounces) unsweetened pineapple chunks * 3 tablespoons white vinegar * 2 tablespoons soy sauce * 2 tablespoons ketchup * 1/3 cup packed brown sugar * 2 tablespoons cornstarch * 1 package (12 ounces) frozen popcorn chicken Directions * In a large skillet or wok, stir-fry green pepper and onion in oil for 3-4 minutes or until crisp-tender. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in the vinegar, soy sauce and ketchup. * In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pineapple. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. * Meanwhile, microwave chicken according to package directions. Stir into pineapple mixture. Serve immediately. Yield: 4 servings.

Interesting that grapefruit was so low. I would have expected it to be much higher. But yes, when it comes to canning the pH stabilized juices are recommended over fresh given the wide variations found in fresh. Dave