Li Hing Mui Pineapple

 A. Weaver || Malaki 26, 2022

This is such a simple sweet treat to make that really celebrates the delicious flavors of Hawaiʻi's beloved pineapple. Li Hing Mui Pineapple is two simple ingredients that make the ordinary, extraordinary.

Li Hing Mui

Li hing mui is a dried salted sour plum originating from China's Pearl River Delta region. In 1850, the first group of Chinese laborers introduced this dried sour plum to the Hawaiian Islands. Li hing mui has become a local cult favorite snack-slash-treat that is known state wide as crack seed. The Hawaiian Islands are home to many mom and pop crack seed stores that typically sell dozens of varieties and flavors of sweet, salty, and/or sour preserved fruits.

Li hing mui is often sold as a red powder that presents a sweet licorice flavor and is a perennial top seller at any local crack seed shop. Li hing mui can be sold in many different forms, such as a dried fruit leather, crushed and turned into a powder (shown above), or sold as whole dried fruit. Since the flavor profile of li hing mui powder is distinct and can vary in flavor from brand to brand. It is best to use it in recipes according to your taste.


Li Hing Mui Pineapple

Recipe makes 2-3 servings. Total time 5 minutes 

Ingredients 

  • 1 medium to large ripe pineapple
  • 1 to 2 tbs red li hing mui powder 

Directions

  1. Uncrown the top of the pineapple by cutting one finger width from the base of the pineapple's crown. Turn the pineapple accordingly to cut the pineapple's bottom, about one finger width from the base. Place the pineapple vertically and cut the around the pineapple's flesh removing the outer skin.
  2. Keep the pineapple vertical and cut into quarters. Cut the quarters horizontally into bit-sized pieces. Place the pineapple into a mixing bowl.
  3. Sprinkle 1-2 tbs of li hing mui powder evenly on the pineapple. With a serving spoon, mix the pineapple slices and li hing mui powder until thoroughly coated.
Throughout the mixing process, please taste your coated pineapple. Season with extra li hing mui, if you desire a sweeter/saltier profile. 

Hūlō
A. Weaver
Photos by A. Weaver

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