King of All Fruits
The pineapple -- nicknamed King of Fruits -- traveled up the western coasts of the Americas as trading between tribes and Spanish colonists increased.
Successful pineapple plantations began popping up in Central America, Mexico, and Hawaii, which still export some of the world's best (and most expensive) fruits. Mainland Americans and Europeans have only been able to enjoy fresh pineapple since the advent of fast aerial shipping.
The essence of the pineapple is its juicy, sweet taste, which is best while the fruit is fresh.
Plan to eat the fruit within three days of purchase, and until then preserve the freshness by refrigerating the fruit in a closed container.
Avoid the freezer
The enzyme bromelain in the pineapple promotes proper digestion. It may also relieve stomach upset and heartburn.
Like most fruits, pineapples are extremely nutritious. Pineapples contain little or no fat or cholesterol, and provide significant amounts of fiber, digestive enzymes, vitamin C, calcium, and potassium.
Canned pineapples make easy additions to smoothies, pizzas, and ice cream and are extra sweet when canned in their own natural juices. Plus, canned pineapples can be kept at lower temperatures for cold summer snacks and fruit salads. Pineapple juice often contains an extra boost of vitamin C. It can serve as a refreshing drink or added flavor for teas and meat sauces.
Pineapple for a Hangover?
Possibly...pineapples are rich in bromelain, an enzyme with anti-inflammatory and pain relieving power. This makes them a good choice for a hangover-snack (providing you feel up to eating).
Honeyed Pineapple Recipe
1/4 cup honey
Peel the pineapple, cut into four wedges, and slice off and discard the core from each piece. Cut each section into narrower wedges or triangles. The pineapple triangles can be threaded onto skewers. Put the pineapple in a glass or stainless steel bowl. Coat it with the honey. Let it rest for at least 15 minutes or up to several hours.
Preheat the broiler. Line a baking pan with parchment paper or foil coated with nonstick spray. (This greatly eases cleanup -- broiled honey can really stick to a pan.) Place the pineapple on the baking pan, then put it under the broiler. Cook for about five minutes, until the edges turn light brown. Turn thick pieces once during cooking, using long-handled metal tongs. Recipe makes eight servings.
Nutritional information per serving: Calories: 61; Fat: trace; Protein: 16g; Carbohydrates: 16g; Fiber: 1g; Cholesterol: 0mg; Sodium: 1mg. Exchanges: 1/2 Fruit, 1/2 Other Carbohydrates
1 quart water
2 cups sugar
1 cup orange juice
1/2 cup lemon juice
2 cups chopped pineapple
Boil water and sugar and pineapple 20 minutes. Add fruit juice, cool, strain and dilute with ice water.
Pineapple Oatmeal Muffins Recipe Card
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