Pineapples
Estimated Inventory, 6 ct : 163.49
This item was last sold on : 02/25/25
Description/Taste
Pineapples have the shape of a pinecone, and can reach up to 30 centimeters in length. They have a rough, waxy, hexagonal-patterned rind that is covered in small, soft spikes and topped with a compact grouping of narrow, green, pointed-tipped leaves that extend upright. The rind can range in color from green to yellow or reddish-orange when ripe. The flesh varies in shades of white or yellow, depending on the variety, and modern cultivated varieties are known to be seedless. The loosely fibrous and juicy flesh offers a sweet flavor with mild acidity, while the edible core is firmer, more leathery, and less sweet.
Seasons/Availability
Pineapples are available year-round with a peak season in the spring and summer months.
Current Facts
Pineapples are botanically classified as Ananas comosus, and are the only plant in the Bromeliaceae family with edible fruit. They are generally grouped into four main types: Smooth Cayenne, Red Spanish, Queen, and Abacaxi, with hundreds of sub-varieties. Pineapple isn’t technically a single fruit, but rather a collection of many small berries. As those individual berries develop from the plant’s flowers, they fuse together around the fruit stem in the center of the plant to form the pineapple, while the stem itself serves as the fruit’s core. This occurrence of clustering fruits is known as a syncarp, with other familiar syncarps including raspberries and mulberries.
Nutritional Value
Pineapple is a good source of dietary fiber and vitamin C, as well as some iron and calcium. The pineapple’s core contains high levels of an enzyme called bromelain, which is said to be an effective anti-inflammatory, muscle relaxant, and digestive aid. Bromelain even has chemicals that have been shown to interfere with the growth of tumor cells.
Applications
Pineapples can be used raw or cooked. To prepare the pineapple for use, cut off the top and the base, stand the pineapple upright and slice away the skin in a downward vertical motion. The core can be left in or removed depending on preference, though it is edible, and can even be pressed for juice. Raw pineapple can be eaten as is, and also juiced or pureed for smoothies and fruit cocktails, like a pina colada. Fresh pineapple can be roasted, grilled, or baked for desserts, including pineapple upside-down cake. It can also be cooked and sweetened as a topping for custards and cheesecakes. Try dicing and pairing fresh pineapple with tomato, herbs and chilies for a salsa to accompany seafood. The enzyme, bromelain, contained in pineapples helps break down proteins, and hence pineapple juice is often used as a marinade for meats, especially pork. Fresh pineapple is highly perishable, and if kept at room temperature it should be eaten within a couple days. Store in the refrigerator to extend its shelf life up to 5 days. Fresh, cut pineapple can be covered in its natural juice and stored in an airtight container in the refrigerator for 5 to 7 days, or frozen for up to about 6 months.
Ethnic/Cultural Info
In the American colonies in the 1700s, pineapples were imported from the Caribbean islands at a very high cost due to the perishability, novelty, and scarcity of the fruit. Only the fasted ships with chance best weather conditions could deliver ripe, whole pineapples. They were mainly used for decoration, and affluent colonists would throw dinner parties with pineapple centerpieces to symbolize their wealth and their hospitality. The fruit would only sometimes be eaten once it started to go bad. Pineapples were so sought after that there was even a pineapple rental market, where merchants would rent the fruit for a night to people who couldn’t afford to purchase it, before recollecting and selling the pineapple to another customer.
Geography/History
Pineapples are believed to be native to South America, specifically inland areas of what is now Brazil and Paraguay. They made their way via explorers or traders to Central America and Mexico, where the Aztecs and Mayans cultivated them. They were also brought to the Caribbean islands, where Christopher Columbus came upon them in 1493 on the island of Guadeloupe, and later introduced the fruit into Spain. By the 1600s, the pineapple also found its way to the Philippines and China. Captain James Cook introduced the pineapple to Hawaii circa 1770, although commercial cultivation didn’t fully start until the 1880s when steamships made transportation of the fragile fruit possible. Today, Costa Rica, Brazil and the Philippines are among the top producers of pineapples across the globe, with additional cultivation occurring in China, South Africa, India, Indonesia, Mexico, Hawaii, and more.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
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