Pineapple  is one of the most popular and delicious of fruits. The pineapple was domesticated in pre Columbian times in South America.  The Spanish explorers named it pina because of its resemblance to a pine cone.  Pineapple is grown throughout the tropics and sub-tropics and farming it is a large industry. Each fruit is actually a multiple fruit, formed from joining of hundreds of flowers.  They are born on the stem and grow a rosette of long, spiny leaves.    

Serve fresh pineapples flesh in slices, wedges or chunks, add it to fruit salad, tarts, savory salads and cake.  Puree it to make drinks, ice cream and sorbets. Cook it with meats such as ham, chicken or pork. it is also available in cans, dried and glace. There are many suggestions for serving pineapples, but the simplest way is to  cut off the spiky top and base and then slice it into rings, whose outside skin and inner core can then be removed with a sharp knife.  

For a centerpiece, large pineapples can be used as serving containers for fruit salads and drinks, but this involves much more careful preparation, including removing the top as a lid and removing the edible flesh without damaging the skin.   

Pineapples are available all year round.  Choose a plump, heavy one with a firm feel and fresh looking leaves. Pineapple contains a protein-digesting enzyme, so raw pineapple cannot be used in milk and gelatine dishes unless cooked first.  Pineapples are a good source of vitamin C. 



Post a Comment