PINEAPPLE

When Christopher Columbus stumbled upon them in 1493, pineapples had spread from their original home in Brazil and Paraguay to the West Indies. He named this coalesced berry of a tropical bromeliad ‘pina’ (pine). Back home, serving them was a serious status symbol. For starters, you needed an estate and a greenhouse to grow them. Then bingo, it all went pear shaped. Steamships and canneries put the ‘king of fruits’ on our tables, and we found there’s nothing like them in fruit salads, and that they are equally at home in burgers, pizzas (the faithful ham and pineapple combo), Boston baked beans and sweet and sour dishes. Pineapple’s lush, tropical sweetness is reason enough to enjoy it any way you can.

WHAT TO LOOK FOR?

Choose pineapples that are firm, plump and heavy for their size, with fresh-looking skin and good green leaves. Avoid pineapples with bruises or soft spots, especially at the base or those that have a sour or fermented smell. They don’t ripen further after picking, but they do develop a more mellow flavour as the acids turn to esters.

Tinned pineapple isn’t a substitute for fresh in recipes, as it has a different flavour and texture, but it does make a quick and easy dessert. Look for brands that use natural juice or water with no added sugar.

HOW TO STORE THEM

A pineapple will get softer and juicier if left at room temperature for a day or two before serving. Fresh pineapple is best eaten as soon as possible; alternatively, store in the refrigerator for 3–5 days, but no longer otherwise the fruit may be spoiled by the cold. Store in a plastic bag to help conserve its moisture content, leaving the leaves exposed. Cut pieces of pineapple can be stored in an airtight container where they will keep for about a week.

WHAT’S IN THEM?

Two thin raw slices (about 110 g/3¾ oz) have 195 kilojoules (47 calories), 1 g protein, no fat, 9 g carbs (sugars), 2.5 g fibre, 200 mg potassium and a moderate GI (59) and low GL (5).

WHAT ELSE?

Ripeness is all. But how do you know? The colour of a pineapple does not indicate ripeness. The skin naturally varies depending on the season, so you can’t judge a pineapple by its cover. Nor can you test it by sniffing it, squeezing it or pulling a leaf from the crown; this will only be a guide to the age, not the sweetness of the fruit. In summer, look for greener fruit and check that there’s a just-turning-yellow ring of colour around the base. In winter, you want fruit that’s at least pale–golden green as it’s a different variety.

HERO RECIPES

Carpaccio of pineapple with chilli syrup (here )