Description: The oval to cylindrical-shaped, compound fruit develops from many small Food - Pineapplefruits fused together. It is both juicy and fleshy with the stem serving as the 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.

Availability: Harvested in Fall – Generally available year round fresh – Canned available year round

Facts: The pineapple is native to southern Brazil and Paraguay where wild relatives occur. It was spread by the Indians up through South and Central America to the West Indies before Columbus arrived. In 1493 Columbus found the fruit on the island of Guadalupe and carried it back to Spain and it was spread around the world on sailing ships that carried it for protection against scurvy. The Spanish introduced it into the Philippines and may have taken it to Hawaii and Guam early in the 16th Century.

Serving Size = 1/2 CUP

Selection: Choose pineapples with dark green leaves, heavy for size. Avoid soft or dark spots and dry-looking leaves.

Food - nutrition label pineappleStorage: Eat as soon as possible. Refrigerate cut pineapple for 2-3 days.

Nutrition Benefits: Fat free; saturated fat free; very low sodium; cholesterol free; high in vitamin C.

Pigments: Alpha-Carotene, Beta-Carotene, Zeaxanthin

Phytochemicals: Flavonols, Flavonones

ORAC Score: Not available

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