Pineapples have thick rough skin with golden yellow fibrous flesh. Choose plump, heavy, aromatic pineapples for sweetness. Colour is not necessarily an indicator of sweetness.
Varieties available include:
Often green in colour but sweet in taste. Topless Pineapples have had their tops removed so the variety cannot be cultivated by consumers by replanting the top.
Leaves have serrated edge, generally sweeter than smooth leaf variety.
Generally larger than Rough Leaf variety. Leaves are smooth edged, flesh is juicy, white/yellow in colour and sharp in flavor compared to the Rough Leaf variety.
Selection, Storage and Availability
Select firm fruit. Store in a cool place; once cut, store in air tight container in the fridge. Pineapples are available all year.
Pineapples are versatile - use with ham, chicken or seafood dishes, desserts, juices, salads or try grilling on the BBQ. Mainly from its stem, pineapple contains a proteolytic enzyme, bromelain, which breaks down protein, pineapple juice can thus be used as a marinade and tenderizer for meat. Pineapple enzymes can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts, but would be destroyed during cooking and the canning process.
Raw pineapple is an excellent source of manganese and vitamin C