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.