Pineapple, is a fruit growing in tropical climate zone. Has first been grown by Christopher Columbus in Middle and South America. Then, Columbus promoted the fruit to Europe. The Spanish have firstly met the fruit from Philippines, Hawaii and Guam people, whom they have trading relations. The first cultivation studies as hobby have commenced in South Africa during 1720 ‘s.
On 2001, Thailand has produced 1.979 million tones , Philippines 1.618 million tones and Brazil has produced 1.43 million tones
Cultivation Locations
Mainly in Costa Rica, Honduras, Ivory Beach, Ghana, Thailand, and Malaysia of the tropical climate countries.
Uses
Thanks to brolemain, the protein digesting enzyme, the pine apple does not only help digestion, but also significantly reduces the infections and swellings in the body . It is a fact that pine apple is good for sinusitis, tonsillitis, gut, joint infections or injuries and the recovery periods following the operations.
Pineapple, is a perfect source of the rare mineral magnesium . Provides anti oxidant protection and supports the immune system. Is a healthy diet fruit.
How and Where to use?
May be eaten as fruit, its juice may be used in your cocktails. May be added to your fruit and vegetable salads and some dishes. Besides , it may be used for decoration .
Pine Apple Storing Conditions: Tombul, taze gözüken ve mümkün oldukça en geniş olanını seçin. Ananas ne kadar genişse yenilebilir kısmı o kadar fazla olur. Taze gözüken koyu yeşil yapraklar iyi kalitede olduğunun belirtisidir. Kokusu da iyi kalitede olduğunun bir göstergesidir fakat soğuk ortamlarda muhafaza edildiği için genelde kokusu oda ortamında olmadıkça fazla hissedilmez. Yaprakların kolayca çıkabilir olması yada kabuğunun rengi ananasın olgunluğu yada iyi kaliteli olup olmadığı hakkında bilgi vermez. Ananası olgunlaşması için saklamak gerektiği hakkındaki bilgilerde yanlış yönlendiricidirler. Ananas hasat edildikten sonra ne olgunlaşır nede tadı tatlılaşır. Ananas olgunlaşmaya çok yakınken hasat edilir ve hemen pazarlara gönderilir. Bu yüzden hemen yenilmesi gerekir.
Choosing Pineapple: Choose the plump, fresh looking and as wide as possible. As wide as the pineapple, the more parts it will have for eating. Dark green fresh looking leaves are indicators of good quality. The smell is also important for the quality indication but since the pineapple is stored in cold environments, its smell is not well taken. The easy peeled leaves or the color of its cover are not the indicators of the pineapple quality . The information that the pineapple needs storing for its ripening is misleading. The pineapple, after its harvest, gets no more ripe or sweeter. The pineapple is harvested very close to its ripening and immediately sent to the markets. That is why it should be consumed as soon as possible
Cutting Pineapple:
Cut the upper part with leaves, with a knife. Then, divide it to 4 parts, and like cutting a melon, separate the cover from the fruit and slice it. If you would like to use the cover of the pineapple for fruit salads and prefer a decorative view of the leaves, divide the pineapple as longitude, and separate the fruit from the cover. The cover of the pineapple may be used to serve fruit salad, green salad or ice cream . Besides, to slice the pineapple properly and to get rid of the hard part in the middle, you may buy a pineapple slicker. With the help of the apparatus, you will be able to take out the slices and will be using the left decorative cup for serving fruit salads.
Storing Pineapple
For storing the pineapple, it may be wrapped in stretch or aluminum folio , thus its smell will not be spreading to the other foods. The pineapple should be kept in the refrigerator. You may store your sliced pineapples in a tightly squeezed keeping container for 2- 4 days.
Thanks to brolemain, the protein digesting enzyme, the pine apple does not only help digestion, but also significantly reduces the infections and swellings in the body . It is a fact that pine apple is good for sinusitis, tonsillitis, gut, joint infections or injuries and the recovery periods following the operations.
