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Botanical name: Ananas comosus



The pineapple was discovered by Christopher Columbus in 1493 on the island of Guadeloupe (West Indies). However, it is presumed to have come originally from Paraguay or southern Brazil. Today pineapples are grown on plantations in tropical countries.



Pineapples are imported to Germany all year round, but the supply is greatest from September to April.


Appearance, taste, characteristics

"The sweetest core that ever was found in a rough shell." Thus is the pineapple often described.

The inedible shell of the fruit that weighs up to 4 kg is woody and scaly; its colour ranges from golden-yellow to brown. Green leaves protrude from the top. The pulp is light- to golden-yellow and very juicy. The woody centre is also inedible.


Pineapple tastes sweetly aromatic with a slightly tart character.


In addition to the large pineapple there is also the so-called baby pineapple, which is a miniature edition of the true pineapple. Its taste is more intensive, the price usually higher.



Fresh pineapple contains bromelain, a protein-dissociative enzyme that is supposed to promote digestion. Moreover, diuretic and anti-inflammatory effects are attributed to bromelain. With preservation, however, the effect of the enzyme is lost.

100 g contain:



Pineapple, fresh

Pineapple, preserved

Energy (kcal)



Water (g)



Protein (g)



Fat (g)



Carbohydrates (g)



Fibre (g)



Vitamin C (mg)



Vitamin A (RE) (µg)



Folic acid (µg)



Potassium (mg)



Sodium (mg)



Calcium (mg)



Magnesium (mg)



Iron (mg)



Note: As this is a natural product, and as the information is taken from various sources and therefore from different analyses, there may be fluctuations in the nutritional facts. The minerals in particular may fluctuate, since the plant takes these from the soil, the composition of which itself can vary. Its mineral content is influenced, for instance, by fertilization. The footnotes are explained here.


Quality criteria, optimal storage conditions

A ripe pineapple gives off the typical pineapple scent, so test it by smelling first. Another sign of ripeness is that the leaves are easily removed from the top of the fruit. A pressure test can also indicate the ripeness of the fruit. The pulp of a ripe pineapple is more or less yellow and in the process of becoming transparent. Unripe pulp, on the other hand, is rather whitely opaque, while overripe pulp is glassy and brownish.


A ripe pineapple should be eaten as soon as possible. It should not be kept in the refrigerator, as the cold could damage it and cause brownish spots in the pulp. Furthermore, the typical pineapple aroma evaporates quickly at refrigerator temperatures.


Form of consumption, use, processing, practical tips for preparation

When preparing a pineapple, you should reckon with about 50% waste. There are several methods for loosening the pulp from the shell:


1. First remove the upper part of the fruit with a sharp knife. Cut the remainder lengthwise in quarters. Now the shell can be removed from each quarter with a knife, as can the hard, inedible core.


2. After removing the stem, cut the fruit crosswise in slices. Then remove the shell and the core.


3. Special pineapple peelers are now available that make it easier to prepare this fruit.


Pineapple is eaten both fresh and tinned. It is well-suited for fruit salads and sweet desserts or as a cake topping.


If you are making a dish with fresh pineapple you should do without gelatine. The protein-dissociative enzyme bromelain prevents gelatinization. It also produces a bitter taste when pineapple is combined with dairy products. The fruit should be heated before it comes into contact with gelatine or dairy products. Pineapple juice can be added to soft drinks, multi-vitamin drinks, or punch. Based on Asian and Caribbean cuisine, pineapple is found in hearty dishes that are usually seasoned with curry.





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