The pineapple, Ananas comosus (L.) Merr., probably originated in tropical South America. Then, Columbus returned to Spain with specimen of the fruit and reported that the Carib Indians cultivated pineapple in the West Indies.
Pineapple is the third most important tropical fruit in the world production after banana and citrus.
This worldwide production has developed since the early 1500s when pineapple was first taken to Europe and then distributed throughout the world’s tropics.
The flesh is juicy sweet-tart, and acidic. At its best, it’s among the best tasting fruits there is especially when roasted, broiled or grilled.
Cutting a pineapple well makes a great difference in yielding the most fruit without losing a lot of the flesh with skin. The core of a pineapple is quite fibrous.
A fresh whole fruit or the cored and peeled flesh has the highest market value, but a limited shelf life, up to three weeks under proper conditions.
Large slices in syrup or juice are next in value. Broken slices and smaller fruit can be cut into spears and chunks.
Pineapple is eaten fresh and canned, and the juice is sold singly and in combination with other fruit juices.
Fruit of pineapple
