John Myers
The pineapple with its cone-shaped appearance is reminiscent of a pine or pine cone (English: pineapple). A tuft of green leaves sprout from the perennial. The color of the skin varies from green to golden brown depending on the degree of ripeness.
Origin
Costa Rica, Ecuador, Panama, Honduras, Ivory Coast.
Taste
The juicy yellow flesh has a sweet and sour taste.
Use
First remove the base of the stem and the tuft of leaves. Stand the pineapple upside down and cut off the peel from top to bottom. Depending on the intended use, you can now slice the pineapple – as for our recipe for grilled pineapple – and remove the hard core with a cutter. Alternatively, you can quarter the fruit, remove the tough core, and cut the pineapple into bite-sized pieces. It’s even easier with conventional pineapple slicers.
Storage
Pineapples are very sensitive to pressure and cold. They should not be stored below 7ºC. The fruits are harvested when ripe. They can be kept at room temperature for about four to five days.
