PINEAPPLES
Christopher Columbus may not have actually discovered America,
but according to Spanish historical records, he discovered the pineapple.
He found them on his voyage to Guadalupe, although of course it had been
growing in the West Indies for centuries. It was known to the Indians
as na-na, meaning fragrance.
Pineapples are available all year long, but they are most abundant
from April through July. Peak months are June and July.
Ripe pineapples possess a fresh, clean appearance and a distinctive
dark orange-yellow color. They will also have an aromatic fragrance when
ripe.
To test for ripeness, pull out the spikes. If they remove easily, the
fruit is ripe. Soft spots or discolorations indicate bruised fruit.
Pineapples, like melons, do not have any starch reserves, so they do
not become sweeter after they are picked. They must be harvested after
they start ripening. The sweetest part of the pineapple is at the base.
Beneficial Effects:
Pineapples are rich in Vitamin C, making it a wonderful maintainer
of the body's immune system. The enzymes in pineapples, like bromelain,
help in digestion, especially proteins. This will help in elimination
diets. (pineapple juice is an excellent addition to any marinade as the
bromelain will tenderize the meat quite effectively)
Pineapple goes well with other fruit. When juicing pineapple, be sure
to juice the rind as well. Simply remove the top of the fruit, and put
the rest in the juicer.
