Pineapple
Originating in South America, the pineapple is actually a ‘multiple fruit’, which is created when the individual pineapple flowers on each plant mature into berries, and then meld together in interlocking spirals to form the final fruit.
A mixture of enzymes called ‘bromelian’ makes pineapples very effective as a meat tenderiser.
FORMATS
- Diced
- Snack diced
OTHER POINTS TO NOTE
The 'Red Spanish' pineapple was cultivated in the Philippines, not for its fruits, but for its long leaves fibres which were woven into luxurious and extremely lightweight translucent fabrics. These were perfect to wear in hot climates and were favoured by the aristocracy.
COUNTRIES OF ORIGIN
- Thailand
HARVEST
- September to October
VARIETIES
Pineapples are broadly divided into four classes.
Smooth Cayenne varieties are the most popular choice for fresh and canned pineapple.
Queen varieties have a high sugar content and is therefore very popular for fresh.
Red Spanish is particularly popular across South America.
Abacaxi varieties have a longer cone shape, less often seen in Europe.
NUTRIENT HIGHLIGHTS
- Very low in saturated fats, Cholesterol and Sodium
- A source of Vitamin C
- Manganese is a key mineral
- 94% of the calorific value comes from carbohydrates, of which 79% are from natural sugars