The pineapple was given its English name because of its resemblance to a pine cone. Pineapples have a rough yellow and brown exterior, sweet meat, and are crowned with tough green leaves!
No one knows when the first pineapple (“halakahiki,” or foreign fruit, in Hawaiian) arrived in Hawaii. But when James Drummond Dole arrived in the islands, the pineapple became a household staple and a symbol of friendship.
The pineapple is incredibly versatile! It’s typically served fresh but can be grilled or pan fried and eaten in savory or sweet dishes.
Pineapples don't ripen off the plant, so those you buy will be ready to eat immediately.
Pineapple can be stored in the refrigerator, tightly wrapped, for up to three days before cutting and an additional three more days after cutting.
Carve out half a pineapple and fill with fried rice for an impressive Thai-influenced dish.
Ensilaging of pineapple peels produces methane which can be used as a biogas.
The Bromelain enzyme in pineapples breaks down proteins. This means that you can use pineapple or pineapple juice as a meat tenderiser.
Slice off the green leafy top and stand the pineapple upside-down, cut end facing down, for half an hour. This lets the sweeter juices on the bottom travel to permeate the rest of the fruit for a sweeter overall end product.
The tough core (usually discarded or pressed for juice) can be sliced lengthwise and used as stirrers for fruit drinks.
This fruit is a wonderful source of vitamin C, which can help protect your body from heart disease, cancer, and cataracts; and also contains manganese, which helps keep your bones strong.
Pineapple contains an enzyme that helps relieve indigestion.
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