You see them in shops, at the markets and even in ramshackle shacks by the dusty roadside. They’re cheap, incredibly fresh and, without a doubt, grown locally.
The piña, or pineapple, makes it into one of El Salvador’s most well known pastries.
Semita de piña.
Some come filled with guava, some even with fig, but I reckon the one filled with pineapple jam is the most popular. Along with guava, it’s the one I saw most in our travels through El Salvador.
Basically what we have is a bready ‘tart’, of sorts. A soft, golden sandwich of crumbly pastry that oozes with thick, sweet jam when you bite into it.
Some may side-step the fresh pineapple and opt for a store-bought jam in a jar. Admittedly, I did search for a good quality pineapple jam prior to making this recipe, but it seemed the odds were stacked against me. I was feeling lazy and came up empty handed. How can a city like Sydney not have pineapple jam?
What do you do when you need it and can’t find it in the shops?
That’s right. You make it.
The great thing about pineapple jam is how easy it is to construct. There are probably countless recipes for it online, but the one I came up with was while watching a YouTube narrated in South American Spanish.
One pineapple makes more jam than is needed for this semita, which is perfectly ok, because it keeps in the fridge and will have you sorted for breakfast toast for a while.
As for the slab of semita de piña, this one lasted two days in our household. It may be a little fiddly to make, but the outcome is worth the efforts.
Recipe adapted from here