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SPRING/SUMMER FRUIT
A native fruit of Brazil, pineapple is a large cylindrical fruit with spiny leaves at the crown. It ranges in color from dark green to orange-yellow to yellow. It can have a reddish hue when ripe. The flesh is juicy and has a color range from yellow to almost white.
Although pineapple is available year round it is at the peak of quality and flavor from April through June.
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Selecting:
When selecting, choose fruit that is large and heavy for its size with a plump appearance. It should be slightly soft to the touch and the stem end should have a sweet aroma.
The leaves should be a deep green, which is a sign of freshness.
Avoid fruit that has a dull yellow appearance and has leaves that are dry or brown looking. Also do not choose any that have bruises, discolorations, soft spots, mold, dark watery eyes or smell bad.
Storing and Handling Pineapple:
This fruit is very temperature sensitive and any fluctuations can cause dark spots to form, so however you bought your pineapple, whether is was stored at room temperature or refrigerated, store it the same way when you bring it home, unless it is fully ripe and ready to eat, then refrigerate.
When storing in the refrigerator, tightly wrap the fruit in plastic and store up to 3 days.
If stored at room temperature, a whole uncut pineapple will last for several days but should be checked periodically for ripeness. Keep it in a cool place out of direct sunlight.
Pre-sliced pineapple should be tightly wrapped and refrigerated and will keep for approximately 3 days.
When pineapple is fully ripe it should smell sweet, have a uniform color from the top to the bottom and the leaves should pull out easily from the crown.
Preparing:
Cut off a large slice from the top and the bottom of the pineapple. Sit it on its base and with a knife, carefully cut off the outer skin and the eyes in slices from the top down to the bottom moving around the entire pineapple until all the skin and eyes have been removed.
You can then either quarter the fruit and slice out the core on each quarter or you can slice the fruit into slices and cut the core out of the center of each slice.
Quick Tip: If you choose to slice the pineapple into slices,
a small cookie cutter comes in handy to cut out the core
on each slice and makes the job a little easier.
Raw: just cut fruit as desired and enjoy.
Broiled: slices can be broiled for great flavor. You can sprinkle a little brown sugar on top of each slice and place under the broiler until it begins to turn brown and softens. Watch closely so it does not burn.
Grilled: this fruit also tastes terrific when it is grilled. You can either grill whole slices or cut into chunks, place on skewers and grill until browned and tender. Again, watch carefully so it does not burn.
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Serving Suggestions:
Smoothies: a flavorful addition to any smoothie drink especially with the addition of a little coconut milk.
Gelatin Dessert: a great addition to gelatin molds but should be cooked first or the gelatin will not set because of an enzyme in the pineapple.
Kabobs: Combine pineapple chunks with meat, seafood and/ or vegetables and place on skewers and grill for great tasting kabobs.
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Seasonings and Foods to use: bananas, blueberries, brown sugar, cream, coconut, coconut milk, ginger, ham, lime (juice and zest), mango, pork, poultry, pizza, rum, seafood
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Quick Salad – Pineapple Recipes:
Ambrosia Fruit Salad
Easy Fruit Salad
Hawaiian Chicken Salad
Pineapple Guacamole Shrimp Salad
Return from Pineapple to Spring Produce Guide
