Pineapple

Origin / Growing regions:
Originally from Paraguay and southern Brazil, pineapples are now cultivated in all tropical regions, most notably in East Asia. Thailand and the Philippines account for nearly a third of total world production.

Description:
The pineapple plant consists of a large crown of sharp- pointed leaves with marginal spines. The leaves measure up to 90 centimetres in length. A long stem bearing 100 to 200 pale pink blossoms sprouts from the middle of the leaf crown. The blossoms ripen into berries, which are then compressed to form a single fruit weighing between one and four kilograms. About 100 species of pineapple have been identified.

Fruit:
The pineapple is a type of multiple fruit (defined in botanical terms as fruits formed from a cluster of flowers or smaller fruits). One of its most remarkable features is the scale-like pattern of its skin. The pulp of a perfectly ripe pineapple is hard yet juicy, with a colour ranging from light- to golden yellow.

Taste:
Pineapples have a distinctive sweet, aromatic flavour. The fibrous stem in the centre is usually not edible. As a general rule, the more prominent the scales of the skin, the more aromatic the flavour of the pineapple.

Distinctive characteristics:
Pineapples are rich in essential minerals such as iron and calcium as well as provitamin A and B vitamins. They also contain the protease enzyme bromelain, which is known for its beneficial effect on the digestive system (Hollywood Diet). Bromelain also make pineapples easily digestible for people with insufficient gastric juice.