Pineapple Recipes

Pineapple recipes are abundant in its native South America. Native Americans spread the plant through Central America and, once Columbus arrived in the New World, European explorers helped it spread even further, particularly since it was provided excellent scurvy prevention during long voyages. Today, Hawaii is well-known for pineapple production and Hawaiian growers were the first to can the fruit. Canned pineapple is the most popular form consumed in the United States, though many people prefer the sweeter, richer flavor of the fresh fruit.

There are three main varieties of pineapple: the smooth cayenne (the most popular for both fresh and canned fruit), the red Spanish, and the sugar loaf. All varieties are deliciously nutritious, with high quantities of fiber and carbohydrates and plenty of desirable nutrients, including vitamin C, potassium, and manganese. One serving of fresh pineapple only has approximately 75 calories, making it a fairly healthy treat.

When preparing fresh pineapple recipes, look for large fruits that will have a greater amount of edible flesh. Pineapple will not sweeten any further after it is picked, so there is no benefit to getting a less than fully ripe fruit. The best pineapples will have a firm, plump shape and sweet fragrance without any hint of fermentation.

Before creating the pineapple recipes, it may be desirable to leave it at room temperature for a day or two to make it softer and juicier. To peel, first remove the leafy crown. The fruit can then be peeled whole or sliced first, and experienced pineapple users can create unique bowls from the whole fruit to serve as intriguing centerpieces or serving dishes for a tropical theme. Pineapple can be easily cut into chunks (be sure to pay attention to the size required in the recipe), while whole slices are somewhat more challenging and should be carved and cored individually for the best results.

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