A pineapple may look like a single fruit, but it’s actually 100 to 200 fruitlets from separate flowers gathered around a single stalk. At the market, you'll see varieties like Costa Rican Gold, Smooth Cayenne, and smaller South African Baby pineapples. Hawaii and Florida were once prime suppliers of pineapple to the rest of the U.S., but they've been surpassed by Central and South America, as well as Mexico.

Why Try
Pineapple's yellow flesh, acidity that varies from tart to mild, and complex sweetness (you can pick up aromas and flavors of vanilla, clove, caramel, and even sweet Sherry) all pack a blast of brightness. Beyond desserts, this fruit gives stir-fries, salads, and salsa a tangy touch. In a
meat marinade, raw pineapple's acids and enzymes are an effective and delicious tenderizer. (One of the enzymes in raw pineapple, bromelain, keeps gelatin desserts from firming.)

How to Buy and Store
A pineapple won't get any riper or sweeter once picked, though it will soften. Good fruit should feel heavy, have a fresh fragrance (not a fermented one), and give slightly when pressed at the base. Don't judge by color—varieties can be green-tinged, gold-tinged, or in between. A whole pineapple will keep at room temperature for a few days.
Once peeled, cored, and cut up, it will last in the fridge for about a week.


KEBABS/ Skewer pineapple chunks with cubed tuna or chicken, red onion, and bell peppers for an easy grilled dinner.

FRIED RICE/ Toss diced pineapple and fresh shrimp into fried rice seasoned with garlic and curry powder.

RAITA/ Add minced pineapple, chopped mint, and a little crushed garlic to plain yogurt for a twist on raita, one of the Indian condiments served with curry and tandoori.

FRUIT SALAD/ Toss pineapple chunks with thinly sliced basil leaves and season with agave nectar for a simple fruit salad.

SMOOTHIE/ Add pineapple chunks to a banana, ginger, and yogurt smoothie.

See also:

VIDEO: Cutting a Pineapple