Seasonal Produce: Pineapple
Hawaii is the largest U.S. producer of pineapple, this delectable fruit
was first grown in Central and South America. Spanish explorers brought
pineapple to Hawaii and named it after the piña, or pine cone, it
resembles. There are three major varieties of pineapples: Cayenne (from
Hawaii), Red Spanish (from Puerto Rico and Florida) and Sugar Loaf (from
Mexico), but the main type sold is the golden-skinned Cayenne.
are harvested when ripe. While they do not become sweeter after
picking, the fruit does become juicier and less acidic.
fresh-looking pineapples that are heavy for their size with a sweet,
tropical aroma at the stem end. Deep green crown leaves indicate
- Avoid fruit that has soft spots, dry brown leaves or a fermented aroma.
pineapple has a weak aroma, let stand at room temperature for 2 to 3
days until it softens slightly and the aroma develops. Once aromatic,
refrigerate for 2 to 4 days.
- Refrigerate leftover cut
pineapple in a tightly covered nonmetallic container for up to 2 days.
Or, freeze for use in blender drinks.
and frozen pineapples contain the enzyme bromelin, which readily breaks
down protein. As a result, any gelatin dish that contains even a small
amount of fresh or frozen pineapple will not set. Heat destroys this
enzyme so canned or cooked pineapple work fine with gelatin.
off crown leaves and bottom to form 2 flat bases. Stand pineapple
upright and use sharp knife to remove skin, cutting downward just below
surface in vertical strips. Remove brown “eyes” by making shallow
diagonal cuts with paring knife and lifting out these sections.
tough core by slicing crosswise and using small round cookie cutter to
cut out center of each slice. Or, cut lengthwise into quarters and trim
away core with paring knife. Cut fruit into wedges, chunks or leave in
- For pineapple boats, cut pineapple in half
lengthwise through crown. Remove fruit from shells with paring or curved
grapefruit knife, leaving shells intact. Remove core, cut fruit as
desired and return to shells.
on Apr. 21, 2014 at 7:34 PM