Title: Pineapple squash
 Categories: Beverages, Fruits, African, Tanzanian
      Yield: 2 Quarts
 
           Peel & core of 1 pineapple
           -cut into small pieces
      1 qt -Water; approx
      4 c  Sugar; approx
    1/2 c  Lemon juice, fresh
 
  "This is a good way to use up leftover pineapple skins and cores.
  Keep the squash refrigerated."
  
  Put the pineapple peel and core in a nonreactive saucepan and add
  enough water to cover them. Bring to a boil, then simmer for 30
  minutes. Strain the liquid through a cloth and press the juice out of
  the peel and core. Measure the mixture, and for each cup (1/4 litre)
  use 1 cup of sugar. Heat the juice with the sugar over low heat until
  the sugar is dissolved. Cool the mixture. Add the lemon juice. Pour
  into clean bottles, cork and store.
  
  MAKES: 2 QUARTS SOURCE: _Tanzanian Food with Traditional and New
  Recipes_ by Jannt Van Der Meer and Beatrice R. Mansure (editors)