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Pineapple plant is a tropical fruit that is indigenous to South America. Originally coming from the area between southern Brazil and Paraguay. The pineapple spread throughout South America, the Caribbean, Central America and Mexico, where it was cultivated by the Mayas and the Aztecs. Columbus came across the pineapple in 1493 and took it back to Europe.

The word 'pineapple' was recorded in 1398 to describe 'pine cones'. It was not until 1694 that pine cones were first called pine cones. On arrival to the Americas, European explorers called the tropical fruit pineapples around 1664 because they resembled the pine cone. An individual pineapple can take over two years to grow, although they are usually picked slightly earlier than this.

The most famous pineapple entrepreneur was James Dole who moved to Hawaii and started a pineapple plantation in 1900, just after John Kidwell first introduced a pineapple industry to Hawaii. 'Dole' is still a major company in the pineapple industry today.

The top of a pineapple, after cleaning and drying, can be planted in soil and a new plant will grow. When growing its fruit the pineapple plant produces over 200 flowers varying in  color from lavender, through to light purple and red. The individual scale like fruits of these flowers then join together to create the pineapple.

The individual fruit segments of a pineapple interlock in two helices, 8 in one direction, 13 in the other, each of which is a Fibonacci number.

Fruit: The oval to cylindrical-shaped, compound fruit develops from many small fruits fused together. It is both juicy and fleshy with the stem serving as the fibrous core. The tough, waxy rind may be dark green, yellow, orange-yellow or reddish when the fruit is ripe. The flesh ranges from nearly white to yellow. In size the fruits are up to 12 in. long and weigh 1 to 10 pounds or more.

Selection and Storage

Pineapple or ananas season lasts from March until June when fresh fruits available in the markets at their best. In the store, choose that are heavy for their size. While larger fruits will have a greater proportion of edible flesh, they make no difference in quality over a small size pineapple.

Choose fruit that should be free of soft spots, mold, bruises and darkened "eyes," all of which may indicate that the fruit is past its prime. Some people judge freshness, ripeness and quality by tapping a finger against the side of the fruit. A good, ripe pineapple has a dull, solid sound while immaturity and poor quality are indicated by a hollow thud. It stops ripening as soon as it is picked; therefore, choose fruit with a fragrant sweet smell at the stem end. Avoid those that smell musty, sour or fermented.

Ripe fruits perish quickly if left at room temperature and should be eaten rather early. Moreover, since they are chill sensitive and therefore, cannot be stored in the refrigerator for long periods. However, if not readily eaten; you may prepare the fruit and place the whole or cut sections wrapped inside a thin plastic cover in the refrigerator for 1-2 days for later use.

Preparation and serving method

Pineapple can be cut and peeled in many ways. Usually, the crown and the base of the fruit are chopped off with a knife. To peel the fruit, place its base side down and carefully slice off the skin, carving out any remaining "eyes" with the tip of your knife. Once the rind is removed, cut the fruit into desirable chunks.

One may also use pineapple "corers" to make the job easier. While they provide a quick and convenient method for peeling and coring pineapples, sometimes, they result in waste of a good amount of fruit since they often cannot be adjusted for different-sized fruits. Similarly, some markets offer devices that will peel and core the ananas, but once again, this process may result in wastage of some fruit.

Pineapple flesh and juice is used in many cuisines throughout the world, it is often cooked, eaten raw or canned in its juices as chunks or cored slices. It is a commonly used fruit for fruit salads and eaten with dairy desserts such as ice cream and yogurt. It is also used in Asian stir fry's such as sweet and sour pork or as a topping on pizzas such as the Hawaiian pizza. Most tropical countries sell pineapple on roadsides as a snack either whole or halved. Pineapple juice is also a popular tropical drink and it is the main ingredient in the Piña colada cocktail.

Here are some serving tips:

1. pineapple cashew quinoa stirfry pineapple cupcake, cake (also see here and here ), bundt cake (also see here and here ),muffins (also seePineapple Fridge Tart, fritter,  chutney (also see ), chunk salad, cobber, salsa (also see here and here and here). 
3. Fresh ananas sections are a great addition to fruit salads, pineapple sage, glazed pineapple (also see here and here and here )and in toppings.
4. Fresh pineapple juice , fruit punch, smoothiecocktail, can be a refreshing intra-day drink.
5. It also used in the preparation of desserts, jams (also see), frosting (also see ) and jellies, empanadas (also see ) grilled (also see here and here and here ).
6. The fruit is used in a variety of delicious pineapple recipes, mainly as a flavoring ingredient.


Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium. It is also rich in fiber and calories. On top of it all, this fruit is low in fat and cholesterol. All the nutrients it contains promote good health.

Health benefits of 

Since pineapples are rich in vitamin C, it can fight off viruses that cause cough and colds. Even when you are already infected with such ailment, pineapples can help you. These fruits have bromelain, which is effective in suppressing coughs and loosening mucus. Eating pineapples while taking the right medications prescribed by the doctor for your sickness can help you recover more quickly.

Pineapples are also popular for their ability to build and maintain strong bones. This is because these fruits contain manganese, which is a trace mineral that your body needs to build bones and connective tissues. In fact, if you consume a cup of pineapple, you can already get 73 percent of your total body requirement for manganese.

People are always very concerned with their teeth that they sometimes fail to give importance to the gums, which are equally essential since they hold the teeth in place. If a person has unhealthy gums, his/her teeth would be in bad condition, and eventually will fall out. Eating pineapple will strengthen your gums that will help keep your teeth healthy and strong.

Pineapples are known to prevent different kinds of ailments. One example is macular degeneration. This disease, which is the primary cause of vision loss in adults, is caused by damage to the retina. Reading, recognizing faces, and doing daily activities can become a lot more difficult because of this problem. Including pineapple in your diet can lower risk of this disease by as much as 36 percent. This is because this fruit contains beta carotene that is good for our sense of sight.

Since these fruits have anti-inflammatory qualities, eating pineapples can greatly alleviate the pain of arthritis while at the same time improve the condition by strengthening the bones. Apart from arthritis, it can also improve other similar conditions like carpal tunnel syndrome and gout.

Bromelain found in pineapples work to neutralize fluids to ensure that they are not too acidic. It also helps regulate the secretions in the pancreas to aid in digestion. Apart from that, since bromelain has protein-digesting properties, it can keep the digestive track healthy.

Read More at Wikipedia.
Recipe using Pine apple see Here and Here and Here.
Also see Pineapple corer, Bundt cake pan.

Nutrition Data for Pineapple, raw, all varieties (09266)

NutrientNutrient value per 100 gm1 cup, chunks1 fruit1 slice (4-2/3" dia x 3/4" thick)1 slice (3-1/2" dia x 3/4" thick)1 slice, thin (3-1/2" dia x 1/2" thick)
Water86 g141.9 g778.3 g142.76 g72.24 g48.16 g
Energy50 kcal82.5 kcal452.5 kcal83 kcal42 kcal28 kcal
Protein0.54 g0.891 g4.887 g0.8964 g0.4536 g0.3024 g
Total lipid (fat)0.12 g0.198 g1.086 g0.1992 g0.1008 g0.0672 g
Carbohydrate, by difference13.12 g21.648 g118.736 g21.7792 g11.0208 g7.3472 g
Fiber, total dietary1.4 g2.31 g12.67 g2.324 g1.176 g0.784 g
Sugars, total9.85 g16.2525 g89.1425 g16.351 g8.274 g5.516 g
NutrientNutrient value per 100 gm1 cup, chunks1 fruit1 slice (4-2/3" dia x 3/4" thick)1 slice (3-1/2" dia x 3/4" thick)1 slice, thin (3-1/2" dia x 1/2" thick)
Calcium, Ca13 mg21.45 mg117.65 mg21.58 mg10.92 mg7.28 mg
Iron, Fe0.29 mg0.4785 mg2.6245 mg0.4814 mg0.2436 mg0.1624 mg
Magnesium, Mg12 mg19.8 mg108.6 mg19.92 mg10.08 mg6.72 mg
Phosphorus, P8 mg13.2 mg72.4 mg13.28 mg6.72 mg4.48 mg
Potassium, K109 mg179.85 mg986.45 mg180.94 mg91.56 mg61.04 mg
Sodium, Na1 mg1.65 mg9.05 mg1.66 mg0.84 mg0.56 mg
Zinc, Zn0.12 mg0.198 mg1.086 mg0.1992 mg0.1008 mg0.0672 mg
NutrientNutrient value per 100 gm1 cup, chunks1 fruit1 slice (4-2/3" dia x 3/4" thick)1 slice (3-1/2" dia x 3/4" thick)1 slice, thin (3-1/2" dia x 1/2" thick)
Vitamin C, total ascorbic acid47.8 mg78.87 mg432.59 mg79.348 mg40.152 mg26.768 mg
Thiamin0.079 mg0.13035 mg0.71495 mg0.13114 mg0.06636 mg0.04424 mg
Riboflavin0.032 mg0.0528 mg0.2896 mg0.05312 mg0.02688 mg0.01792 mg
Niacin0.5 mg0.825 mg4.525 mg0.83 mg0.42 mg0.28 mg
Vitamin B-60.112 mg0.1848 mg1.0136 mg0.18592 mg0.09408 mg0.06272 mg
Folate, DFE18 µg29.7 µg162.9 µg29.88 µg15.12 µg10.08 µg
Vitamin B-120 µg0 µg0 µg0 µg0 µg0 µg
Vitamin A, RAE3 µg4.95 µg27.15 µg4.98 µg2.52 µg1.68 µg
Vitamin A, IU58 IU95.7 IU524.9 IU96.28 IU48.72 IU32.48 IU
Vitamin E (alpha-tocopherol)0.02 mg0.033 mg0.181 mg0.0332 mg0.0168 mg0.0112 mg
Vitamin D (D2 + D3)0 µg0 µg0 µg0 µg0 µg0 µg
Vitamin D0 IU0 IU0 IU0 IU0 IU0 IU
Vitamin K (phylloquinone)0.7 µg1.155 µg6.335 µg1.162 µg0.588 µg0.392 µg
NutrientNutrient value per 100 gm1 cup, chunks1 fruit1 slice (4-2/3" dia x 3/4" thick)1 slice (3-1/2" dia x 3/4" thick)1 slice, thin (3-1/2" dia x 1/2" thick)
Fatty acids, total saturated0.009 g0.01485 g0.08145 g0.01494 g0.00756 g0.00504 g
Fatty acids, total monounsaturated0.013 g0.02145 g0.11765 g0.02158 g0.01092 g0.00728 g
Fatty acids, total polyunsaturated0.04 g0.066 g0.362 g0.0664 g0.0336 g0.0224 g
Cholesterol0 mg0 mg0 mg0 mg0 mg0 mg
NutrientNutrient value per 100 gm1 cup, chunks1 fruit1 slice (4-2/3" dia x 3/4" thick)1 slice (3-1/2" dia x 3/4" thick)1 slice, thin (3-1/2" dia x 1/2" thick)
Caffeine0 mg0 mg0 mg0 mg0 mg0 mg
U.S. Department of Agriculture, Agricultural Research Service. 2013. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page
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