Ingredients

Pineapple

General Description: The pineapple (Ananas comosus) is a large fruit with a crown of spiny leaves and juicy, acidic, fragrant flesh. Pineapples are native to Brazil and were growing throughout South and Central America and the West Indies before Columbus arrived in 1493 and carried the fruit back to Spain. Spanish explorers named the fruit for its resemblance to a pinecone. Portuguese sailors who traded to and from Brazil spread the Brazilian Tuli Indian name, anana, meaning “excellent fruit,” forms of which are used in most languages.

Because of slow transportation, a fresh pineapple was a true rarity in Europe. The search for a way to grow pineapples in England stimulated the development of the greenhouse. In colonial America, if fresh pineapple was available, it was typically displayed on an extravagantly laden banquet table. The pineapple thus became a symbol of hospitality.

The Spanish probably took the fruit to Hawaii, now the world’s leading producer, early in the 16th century. Toward the end of the 19th century, James Dole, a horticulturist, arrived in Hawaii. Within 15 years, pineapple became Hawaii’s second-largest industry (after sugarcane). By the 1950s, pineapple was synonymous with Hawaii.

The cylindrical composite fruit is formed of 100 to 200 berrylike fruitlets fused together off a fibrous core. The tough, waxy rind may be dark green, yellow, orange-yellow, or reddish when the fruit is ripe. The flesh ranges from nearly white to yellow. Latin American pineapples tend to have a greener shell color, even when ripe.

There are many different varieties of pineapple. The Baby Sugar Loaf pineapple, native to Mexico, can be picked yellow and shipped without reducing the shelf life. In the mid-1960s, Del Monte bred its own variety of pineapple, the Del Monte Gold, which is twice as sweet as traditional pineapples. The Kona Sugarloaf pineapple is round to conical in shape, weighs 5 to 6 pounds, and has flesh that is white to yellow, very sweet and juicy—it’s actually too tender for shipping. The Natal Queen pineapple keeps well after ripening and has juicy, crisp, aromatic flesh and a small, tender core. The Red Spanish pineapple is the most popular cultivar in the West Indies, Venezuela, and Mexico and is well adapted for shipping to distant markets. It has spiny leaves and orange-red skin with deep eyes. Its flesh is pale yellow, fibrous, aromatic, large-cored, and flavorful. The Smooth Cayenne, also called Sweet Spineless, is the most widely planted pineapple in Hawaii. It is juicy and rich with excellent flavor that is mildly acidic and very sweet. It has an orange rind, shallow eyes, a cylindrical shape, and smooth leaves. The South African Baby pineapple measures just 5 by 3 inches and has golden-colored skin and a bright yellow interior. It is sweet, very juicy, and tender and has a crunchy edible core.

Season:Pineapples are available year-round with peak season March to June.

Purchase: Choose a pineapple that is plump, large, heavy for its size, and slightly soft to the touch. The stem end should have a sweet aroma. Fresh, deep green leaves are a good sign. The eyes may be flat and almost hollow. Highly colored pineapples have higher sugar content because they were picked riper. While fragrance is a sign of quality, most pineapples are kept too cold to be fragrant.

Avoid: Pineapples that have dry brown leaves or a dull yellow appearance will have an acidic taste. Avoid pineapples that have bruises, discoloration, or soft spots. Avoid mold, an unpleasant odor, and dark, watery eyes.

Storage: Pineapples are picked ripe because once off the tree the starch will not turn to sugar. Pineapples develop dark spots from temperature changes. If bought chilled, keep refrigerated; if bought at room temperature, keep at room temperature. Refrigerate tightly wrapped in plastic for up to 3 days or keep at room temperature for several days. Cut and tightly sealed pineapple can remain in the refrigerator for 3 days. Pineapple ferments easily, so keep it in a cool place out of direct sunlight.

Preparation:

Cut a thick slice from the top and the bottom.
Pare the skin from the top downward.
Remove the eyes by cutting diagonal grooves.
Cut into wedges and cut out the core or cut into slices and remove the core with a small round cookie cutter to make rings.

Note: When combining pineapple with gelatin, the fruit should be cooked first because an enzyme in raw pineapple will prevent gelatin from setting.

Serving Suggestions: Broil pineapple slices with brown sugar and a few drops of rum. Thread pineapple chunks on skewers and grill with lamb or seafood. Blend pineapple, coconut, half-and-half, ice, dark rum, and sugar till slushy.

Flavor Affinities: Banana, brown sugar, coconut, curry, ginger, ham, honey, lime, mango, pork, poultry, rum, shrimp, yams.

from Quirk Books: www.quirkbooks.com