Pineapple
Pineapple is a plant that is part of the bromeliad family, indigenous to South America, whose origin is thought to be the region between southern Brazil and Paraguay. The large sweet, edible fruit of this plant is actually created by individual fruits of individual flowers of one plant that join together. The name pineapple is thought to have come from its resemblance to a pine cone. It is now cultivated in tropical zones world-wide. The Spanish introduced it via plantations to Philippines, Hawaii, Guam and Zimbabwe. Along with the plantation systems of sugar, the pineapple plantations have shaped the agricultural landscape in Hawaii significantly.
Nutritionally, pineapple is known for its high manganese and vitamin C content.
Pineapple is grown for its flesh and juice.
Prepping and Eating Tips
– Always wash your pineapple well before preparing. Towel dry.
– The spiny crown can be removed with a twist (glove your hand or cover the crown with a towel to protect against spines).
– Rough outer skin is cut away, juicy flesh can be sliced. The smooth core can also be eaten.
– Pineapple is mostly eaten fresh, as is, juiced or added to smoothies.
– It can also be added to soups, used as pizza as a topping, added to desserts such as pies, cakes and muffins.
– Pineapple juice is often added to glazes for roasted or baked meats.
Selecting and Storing Tips
Pineapple will not ripen once it is harvested so should be eaten within 2-3 days as it bruises and damages easily.
Refrigerated it will keep for up to a week.
You can also freeze bite-sized chunks in an air tight bag for easy smoothie use.