Pineapple’s background:
Prickly on the outside but sweet and juicy on the inside, the pineapple is a member of the Bromeliaceae family and is known as the “king of fruit” — no doubt a name inspired by the pineapple’s crown shaped top. The pineapple is native to South America but most of the pineapple we enjoy in Australia and New Zealand is grown closer to home.
How can I best choose a pineapple?
When choosing fresh pineapple, look for fruit that is plump, vibrant and yellow in colour and has a tropical aroma. Once ripe, pineapples should be eaten within two or three days. Nutritionally, pineapples are a good source of vitamin C and they also contribute some fibre.
Other ideas for pineapple use:
Pineapple can also be a great ingredient — and not only in fruit salads. Why not try it crushed with a sprig of mint for a cool summer drink or on skewers in a vegetable kebab?
Preparing to eat:
To prepare fresh pineapple you will need a sharp knife and a strong cutting board.
1. Place the pineapple on its side and cut off the top and base.
2. Stand the pineapple up and cut all the skin off from the sides in strips, starting at the top.
3. Using a melon baller or potato peeler, remove any remaining divots.
4. Place the pineapple back on its side and cut into slices.
This information is provided by the Sanitarium Nutrition Service.
