Nourishments—

Palate Pleasing Pineapple

By Nancy K. Crevier

Hard as it may be to believe, I think my first encounter with fresh pineapple was in a bar when the tropical drink I ordered came festooned with a spear of maraschino cherries (aka dyed grapes) and chunks of pineapple. Prior to that, my relationship with the delicious tropical fruit was strictly canned.

Fruit salad in my mother’s kitchen consisted of crushed pineapple in syrup, drained, and mixed into canned fruit cocktail, miniature colored marshmallows, and sweetened whipped cream. Occasionally, she would break down and buy the chunks of canned pineapple, and if I recall, my sisters and I frequently feuded over who got to drink the sticky juice left over.

Imagine my surprise when I went away to school and discovered that not only was pineapple available fresh, but it was sufficiently sweet left to its own devices — not to mention, an absorbent companion to rum.

Pineapples originated in South America and it was Christopher Columbus who first carried the tropical fruit back to Europe in the late 15th Century, after discovering the luscious delicacy in Guadaloupe. By the mid-1500s, the pineapple had become an adored treat and a symbol of prosperity in Europe. In colonial America, as well, a host’s wealth and connections could be measured by his ability to serve fresh pineapple at his gatherings.

Eventually, the pineapple became a symbol of friendship and hospitality, and to this day it is not uncommon to find doorknockers, statuary, and other objects fashioned after the sweet, cylindrical fruit.

While Hawaii is commonly thought of as pineapple paradise, it is Southeast Asia that produces most of the world’s fresh pineapple today. Over 14 million tons of pineapple was produced in 2001, with the majority of it grown in the Philippines, Costa Rica, and the Ivory Coast of Africa.

Wherever it comes from, the pineapple is a popular fruit, sweet enough to satisfy a dessert lover, yet packing a nutritional wallop. The juicy yellow fruit is high in vitamin C, B1 and B6, and the trace mineral manganese. It is also a great source of dietary fiber, as are so many raw fruits and vegetables.

When selecting a pineapple, look for one with no soft spots and of an even, greenish-gold color. The stem end should be fragrant and the crown of stiff, spiky leaves deep green. Pineapples are picked as ripe as they will ever get, but letting one stand at room temperature for a day or two will not harm it. After that, the pineapple should be placed in the fruit drawer of the refrigerator, where it should stay fresh for several days.

To remove the fruit, cut off the stem and crown ends of the pineapple. Slice it in half from top to bottom, and again, slice those halves down the center top to bottom. Hold one quarter upright and slice off the lighter colored core. Lay down the pineapple flesh side up and using a sharp knife inserted between the flesh and the skin, separate the two pieces. Cut the flesh into bite-sized chunks or strips. It may be necessary to use a paring knife to remove the few “eyes” that remain attached to the flesh. Repeat with the other three quarters.

Chunks of raw pineapple are the purest way to enjoy the flavor and benefits of pineapple, but don’t be shy about using pineapple in cooking. Hams baked with pineapples are traditional, and a fruit salad without pineapple is a sad thing. Try brushing rings of fresh pineapple with a little olive oil and balsamic vinegar on the grill for a great accompaniment to grilled fish or chicken. Chop it finely and add to coleslaw or stir some into the next carrot cake you bake. Pineapple and coconut go hand in hand, and a muffin made from them will go hand to mouth very quickly. The sweet yet tangy flavor marries well with a wide variety of other foods, so don’t be afraid to experiment.

Here is one of my favorite pineapple appetizers.

 

Pineapple Salsa

One 15-ounce can of black                      

beans, drained and rinsed

¼ C minced onion

2 to 3 cloves garlic, crushed

1 or 2 jalapeño peppers, minced,

and/or ½ habenero pepper,

if you dare

1 small red bell pepper,

finely diced

1 tomato, seeded, finely

chopped

1 C finely chopped fresh pineapple, or pulse in food processor

1 Tbs fresh lime juice

1 Tbs cider vinegar

1 Tbs olive oil

½ tsp cayenne pepper

2 tsp ground cumin

¼ C fresh cilantro, coarsely chopped

Salt

1 C grated Colby or cheddar cheese

Combine all ingredients. Chill. Adjust seasonings to taste and serve with corn chips.