There is evidence to support that pineapples were consumed in pre-Inca times, thus indicating that pineapples are native to Central and South America.
In 1535, pineapples were brought to Spain by way of the Spanish explorers that went to America. By the 17th century, pineapples were considered to be a food of the aristocrats of the general French public. Even Louis XIV had hothouses producing pineapples!
Puerto Rico began shipping pineapples to the United States in 1860 to begin growing them in Florida. This led to pineapples being canned in the 1880’s.
By 1939, a machine called a ginaca could process 50 pineapples a day for canning purposes.
Today, Hawaii is the world’s top producers of this delectable fruit!
- Cayenne: longer, more cylindrical with a golden skin. It has sharp leaves sprouting from a single location.
- Red Spanish: more compact with reddish-brown skin. The leaves sprout from a variety of places in the actual fruit.
- Sugar Loaf: this is a green variety that is extremely rare in the United States.
March through July.
How to Select
There should be no sign of greening. If the pineapple shows signs of greening, do not buy this one. The pineapple must be picked ripe or the starches will not convert to sugar. The leaves should be crisp and green with no yellow or brown spots. The skin of the pineapple should give slightly to pressure, though soft or dark spots are indications of over-ripening. The average sized pineapple weighs 2-5 pounds.
Using a plastic wrap, store the pineapple in the refrigerator up to 3 days.
Pineapple contains fair amounts of Vitamins A and C.
Pineapples are a symbol of hospitality.
1 medium pineapple = 3 lbs. = 2 1/2 – 3 cups cubed
- Removing Skin: Cut off the top and bottom of the pineapple. Stand the pineapple upright and slice the skin off using a knife. Dig out any eyes left in the flesh with the tip of a vegetable peeler.
- Coring: Remove the skin, then using a small circular cutter, stamp out the core.