Pineapple

Pineapples do not ripen (get sweeter) after they are harvested, though they may soften and change color. The best indicator is smell—sniff the bottom of the fruit; it should smell sweet and fragrant. If it has no smell, it's not ready or lacks flavor. If it smells fermented or like vinegar, it's overripe. A slight give when squeezed is also a good sign.

Yes, the core is edible and very nutritious. It is harder and more fibrous than the flesh, but it contains the highest concentration of bromelain. You can slice it very thinly to eat raw, blend it into smoothies where the texture won't be noticed, or use it to flavor water.

Canned pineapple retains many vitamins and minerals, but the heat processing destroys the bromelain enzyme. Additionally, canned pineapple is often packed in heavy syrup, which adds significant added sugar. If buying canned, look for options packed in 100% juice or water to minimize sugar intake.

Twist or cut off the crown (top) and slice off the base. Stand the fruit up and slice off the skin in downward strips, following the curve of the fruit. Remove the 'eyes' (brown spots) using a small paring knife or by making diagonal V-shaped cuts. Slice the fruit into rounds or quarters, and remove the tough core if desired.

This is a common old wives' tale. The theory is that bromelain softens the cervix. However, there is no scientific evidence to support this. The stomach acid likely breaks down the bromelain before it could reach the cervix. You would likely need to eat a dangerous amount of pineapple (causing severe heartburn/diarrhea) to have any systemic effect.

Yes! You can grow a new plant from the crown of a store-bought pineapple. Twist off the leafy top, strip the bottom few leaves to expose the stem, let it dry for a few days, and then plant it in soil or root it in water. It is a slow process—it can take 18-24 months for the plant to produce a new fruit, but it makes a beautiful houseplant in the meantime.

Pineapple contains bromelain, a proteolytic enzyme that breaks down protein chains. When used in marinades, it effectively softens tough cuts of meat. However, if left too long (over 2 hours), it can turn the meat mushy or mealy. It works best on beef, pork, and chicken.

Fresh pineapple is safe for dogs in small quantities as a treat. It provides vitamins and fiber. However, avoid feeding them the spiny skin or the tough core, which can cause choking or blockages. Cats can eat it but usually dislike the sweet taste. Never feed pets canned pineapple in syrup due to the high sugar content.

Once cut, pineapple ferments quickly. Store chunks in an airtight container in the coldest part of your refrigerator. It's best consumed within 3-5 days. If you can't eat it that fast, freeze it immediately.

Pineapple is a sweeter fruit, with about 10g of natural sugar per 100g. However, it has a medium glycemic index (around 59). While it can fit into a balanced diet, people with diabetes should monitor portions and pair it with protein or fat to blunt the blood sugar response.

Not necessarily. While a golden-yellow shell often indicates ripeness, a green pineapple can also be ripe and sweet, depending on the variety and growing conditions. Always rely on smell and touch over color.

'Pine mouth' is a term sometimes used for the temporary dysgeusia (taste disturbance) caused by eating pine nuts, but it can be confused with the irritation caused by pineapple. The irritation from pineapple is strictly due to bromelain and acidity physically irritating the mucosa, whereas pine nut syndrome is a metallic taste reaction.

No. The bromelain enzyme in fresh pineapple breaks down gelatin proteins, preventing the dessert from setting. It will remain a liquid slush. You must use canned pineapple or cooked fresh pineapple (boiled to destroy the enzyme) if you want to make gelatin desserts.

Early European explorers thought the fruit resembled a pinecone (from pine trees) in appearance, but had the firm, juicy flesh of an apple. The word combined these two descriptions.