Pineapples: Clear Evidence of Intelligent Design

One of my top 5 fruits. Not only is a ripe slice of pineapple sweet and juicy, it is also an excellent source of manganese and Vitamin C. Super...

One of my top 5 fruits. Not only is a ripe slice of pineapple sweet and juicy, it is also an excellent source of manganese and Vitamin C. Super excellent, actually. Also a good source of vitamin B1, vitamin B6, copper and dietary fiber. This is the kind of fruit that offers anti-inflammatory and digestive benefits, antioxidant protection and immune support.
Selecting: It’s more than just pulling a leaf out of the crown. Pineapples are considered mature when they develop a little color. If a pineapple looks green, look at the base to see if it has begun to turn a little orange or red there. If so, you’ll be able to ripen it at home. If there is no color break, the pineapple was picked too green. Use your nose too. If the pineapple has a good aroma, it’s ripe. If you can’t smell much of anything, don’t buy.
Ripening and Storing
To ripen a pineapple, stand it upside down on the counter, on the leaf end. True. This makes the sugar flow toward the top and keeps the pineapple from fermenting at the bottom. Let it ripen for a few days. It’s ripe when it develops a golden color and smells good.
Cut. Enjoy. Refrigerate. Love.

Video by Veronica G.

Interested in a terrific breakfast idea? Try Pineapple Upside Down Pancakes. Here is the link.

Food for Thought
2 Comments on this post.
  • Paul Goldman
    16 October 2010 at 5:45 pm

    Dear Short Order Dad,
    Finally, finally you’ve venerated the pineapple to his rightful status. Indeed it may not be the greenest lowest carbon footprint fruit; I don’t know how much fuel is consumed getting a pineapple from the plantation to my table, but it can’t be more than a bunch of bananas.

    The one thing missing in foodie culture today: the only cake worth eating, Pineapple upside down cake. Cake in general is, more or less a worthless endeavor. It’s a cheap substitute for desert at Bar Mitsvahs, birthdays and weddings. (I’ve always felt that Pie, in it’s infinite nuance of flavors, and requirements of seasonality would make a better cake substitute).

    The Pinapple uside down cake is the exception. Not the ’70’s kind from a can with a marachino cherry. I’m talking about fresh sliced, where the pineapple is lightly caramelized first in good butter, and brown sugar. When baked into the batter that overs only about two inches over the pineapple, the goo from the pineapple rises into the batter for a compulsively delicious desert that tastes like it came from a pastry shop.

    Thanks for bringing the Pineapple to the fore.

    Mr. G

  • admin
    16 October 2010 at 6:31 pm

    Dear Mr. G,
    Thank you for your eloquent commentary. If you are a breakfast maker like me, you might also be interested in my take on the classic dessert you reference. Here is the link to Pineapple Upside Down Pancakes:


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    About Rob

    Award-winning international ad exec, stand-up comedian and professionally trained chef who Ad Age calls, "undoubtedly one of the industry's most colorful characters". Hosts TV and radio, writes in Huffington Post and serves as personal chef to his wife and daughters.