Pineapple
Fresh pineapple is the second major tropical fruit imported into Europe after the banana. Consumption peaks at Christmas, New Year and Easter (cocktails are to blame, we think). Its sweet taste makes the pineapple a perfect dessert too. Or you may give it a try as a complement to meat dishes.
Pineapple (Ananas comosus) is native to the southern part of Brazil, and Paraguay. Its scientific name ‘ananas’, used in many other languages as the word for pineapple, comes from the Tupi (Rio de Janeiro, Brazil) and it means fruit-with-strong-smell.
Today the primary exporters of fresh pineapples are Costa Rica, Côte d'Ivoire and the Philippines.
| Overview nutritional content of 100 g ripe raw pineapple | |
|---|---|
| Energy (kcal) | 49 |
| Protein (g) | 0,5 |
| Fat (g) | 0,2 |
| Carbohydrates (g) | 12,63 |
| Sugar | 8 |
| Fibre (g) | 1,2 |
| Vitamins | |
| A (µg) | 56 |
| C (mg) | 36,2 |
| Minerals (mg) | |
| Calcium | 7 |
| Iron | 0,37 |
| Magnesium | 14 |
| Potassium | 113 |
| Sodium | 1 |
- Pineapples are chill-sensitive and should not be stored in the refrigerator.
- They will, however, ripen if left outside of a refrigerator. The ripening of pineapples can be rather difficult as they will not ripen for some time and in a day or two become over-ripe.
- Pineapples take about 18 months to grow.
- How to cut a pineapple:
