The flesh of the pineapple is just right and juicy and is very best eaten raw in slices, wedges, or cubes.
- Scale back a up to date pineapple partially lengthwise, leaving on the best leaves. Scale back out the core and slightly decrease the flesh transparent of the rind in one piece. Slice the flesh into wedges. Refill the shell. Sprinkle with sugar or kirsch. Serve easy or garnish with cherries, whole strawberries, or sprigs of mint.
- Pineapple can be added to fruit salads and hen and turkey salads.
- Overwhelm 3 tablespoons of clean pineapple and mix with a component cup of honey, 1 / 4 cup of lemon juice and 1 / 4 teaspoon of salt. Mix, sit down again, and shake completely previous to dressing a fruit salad.
- Pineapple moreover will ship a sweet-tart style to savory entrees. Grill pineapple slices and serve with roast crimson meat or bake and serve with ham.
- Place fresh pineapple slices proper right into a shallow baking pan not allowing the slices to overlap one each different. Place over a very low heat or inside the oven and simmer for more or less two hours until the pineapple is type of transparent. Garnish the center of each with a glacéed cherry and serve with ham
- Add sweetness and texture to savory dishes.
- Use chunks in fruit, poultry, fish, or smoked meat salads.
- Use as a sweetener for fish and soup.
- Grill and serve with roast crimson meat or duck.
- Bake or fry with ham.
- Thread chunks on skewers and grill with lamb or seafood.
- Pair with cubes of smoked meat or other fruit to serve as appetizer.
- Use in curries.
- Use chunks with scorching cheese dip.
- Broil slices with brown sugar and a few drops of rum.
- Use diced in cream pies and muffins.
- Spoon chunks over lime, lemon or pineapple sherbet.
- Drizzle with crème de menthe and serve with ice cream.
- Use to make jam and juice.
Local Season. The peak season for pineapple is late spring to mid summer time.
Make a selection. Make a choice a pineapple that is plump, large, heavy for its duration, and rather comfortable to the touch, with fresh green leaves. Smell the stem end of the pineapple; it’s going to must have a sweet aroma. You can not tell if a pineapple is ripe by the use of the color of its pores and pores and skin.
Avoid pineapples with comfortable spots, dark eyes, dry brown leaves, or a nasty odor. They will not be fresh and will have an acidic taste.
Amount. A medium duration pineapple (3 to 3½ pounds) will yield 3 cups of cubed fruit.
Store. Pineapples should be harvested ripe; its starch isn’t going to turn to sugar off the tree. A picked pineapple may get softer and juicer, alternatively it’ll not get sweeter.
- An uncut ripe pineapple will keep at room temperature uncovered out of direct sun for up to 2 days. A pineapple will begin to ferment in direct sunlight. Scale back pineapple should be tightly sealed or wrapped and will keep inside the refrigerator for 3 days.
- Pineapples can increase dark spots from temperature changes.
- To freeze pineapple, decrease the flesh into chunks and freeze in delicate syrup.
Get able. Bring to a close the leafy best and decrease a thick slice from the bottom. Stand the fruit on end. Pare the outside from the easiest downward with a curved knife. Scale back the flesh into quarters or wedges and remove the core. You can then cube or dice or decrease the flesh into chunks. To make round slices, slice the pineapple all the way through and remove the core with a small round cookie cutter.
Get ready dinner. Pineapple can be baked, grilled, poached, and sautéed.
- Baking. Quarter, decrease fruit from rind, remove core; glaze and bake until scorching and cushy (about 20 minutes).
- Grilling. Peel and decrease into ¾-inch thick slices. Grill until scorching and streaked with brown (6 to 8 minutes).
- Poaching. Scale back into ½-inch thick slices. Simmer in poaching liquid until cushy when pierced (about 5 minutes).
- Sautéing. Peel, core, and decrease into 1-inch cubes. Sauté until scorching and cushy when pierced (about 5 minutes).
Style partners. Pineapple has a style affinity for banana, brown sugar, coconut, curry, ginger, ham, honey, lime, mango, crimson meat, poultry, rum, shrimp, and yams.
Vitamin. Pineapples are a good provide of nutrition C. A 3½ ounce serving of pineapple incorporates 52 power.
Pineapples contain the enzyme bromelin which is an help to digestion. Bromelin does not allow gelatin to set so do not use pineapples in gelatin salads or desserts.
Not unusual pineapple varieties you are perhaps to hunt out available in the market:
- Simple Cayenne. A large sweet, juicy, golden-yellow fleshed pineapple; one of the widely grown and most up to date with the antique cylindrical pine cone shape and long spear-like fronds. Maximum regularly weighs 5 to 6 pounds (2.5-3 kg). Grown maximum often in Hawaii however moreover Australia, the Philippines and South Africa. Not spiny.
- Hilo. A compact style of unpolluted Cayenne. Weighs 2-3 pounds (1-1.5 kg).
- Esmeralda. A Cayenne type pineapple from Mexico.
- Natal Queen. A small, yellow-fleshed pineapple that is much less attackable, rather drier than and not as sweet for the reason that Cayenne. Maximum regularly weighs 2 to a few pounds (1-1.5 kg). Easiest fresh alternatively assists in keeping well. Spiny leaves.
- Purple Spanish. A medium duration pineapple with purplish pores and pores and skin and squarish shape. Gentle colored flesh and in point of fact fragrant. Maximum regularly weights 2 to 4 pounds (1-2 kg). Grown in Puerto Rico, Florida, and Cuba. Spiny leaves.
- Pernambuco. A tender, sweet medium-size pineapple with whitish or yellow flesh. Superb for eating fresh. Maximum regularly weighs 2 to 4 pounds (1-2 kg). Spiny leaves.
- Kona Sugarloaf. Very sweet, white fleshed pineapple that’s not woody at the middle. Cylindrical and weighs from 5 to 6 pounds (2.5-3 kg).
Pineapple main points and trivia. Pineapples broaden inside the dry tropics on squat herbaceous plants that stand merely 3 ft all and about 3 ft in depth. The average pineapple is 4 to 8 inches long although some broaden so much better.
The pineapple is covered with thick, laborious floral bracts, or leaf-like petals referred to as “eyes” that change in color from dark green to yellow to orange-yellow to reddish. Beneath each bract or eye is a berry-like specific individual fruit, the sweet light yellow to white flesh we eat. A pineapple is actually a cylindrical composite fruit formed from 100 to 200 of the ones berry-like finish outcome which are fused together off of the pineapples core. The small specific individual fruit merge into one large composite fruit.
Every of the ones composite finish outcome grows from a thickened stalk of the plant. Only one composite fruit—which we title the pineapple–grows from a single stalk alternatively the identical plant may produce a couple of fruiting stem. The average pineapple weighs from 4 to 9 pounds alternatively some broaden to as large as 16 to 20 pounds. From the crown of each fruit grows long, narrow spiny leaves.
The pineapple is native to Brazil alternatively was once as soon as emerging all over tropical South and Central The U.S. and the West Indies when Columbus arrived in 1493. Spanish explorers named the fruit piña for its resemblance to a pinecone. That inspired the English determine pineapple. The Brazilian Indian determine for pineapple is nana which means “excellent fruit”.
The Spaniards presented the pineapple to Europe from South The U.S. inside the sixteenth century and took the fruit to Hawaii inside the late eighteenth century.
This present day, pineapples are mainly grown in Hawaii, Honduras, Mexico, the Dominican Republic, and Costa Rica.
The botanical determine for the pineapple is Ananas comosus.
