We are kicking off a new series of articles with tropical fruits all about pineapple. A series of articles discusses common tropical fruits from A-Z. In this first article you will find all information, including origin, processing, use and cultivation of the tropical fruit:Pineapple.
Nowadays we just buy the pineapple at the supermarket, without thinking about it. But that hasn't always been the case. That is why we kick off everything about pineapple in tropical fruits with the origin of this tropical fruit. The pineapple originates from Paraquay, South America. It was the explorer from mainly Portugal, who took over the Indian name of the fruit:Nana Meant (this means precious fruit). It was not until many centuries later that the fruit was grown in European greenhouses, such as in the gardens of Versailles under Louis XV. From the 19 e century the greenhouse cultivation disappeared and the import of this fruit started to grow. Originally, it was mainly imported from the Azores. After improving transport options, imports came from African countries including Mali, Kenya and Ivory Coast.
In the Azores it was accidentally discovered in 1890 that smoke from a wood fire promotes bud formation. It was later discovered that the plants react to acetylene gas, with which the pineapple plants are now brought to early flowering. This gas is also effective in many other bromeliads, including pineapples.
In tropical and subtropical countries, the pineapple is grown for the fruit itself. In the colder regions, such as in the Netherlands, the pineapple is a house plant. You do not have to count on a rich harvest, although small fruits can grow on the ornamental plants.
The plant likes warmth and sun, but needs to be protected from the hot summer sun. Pour generously in summer, less in winter in a slightly cooler place (at least 15°). The plant is very difficult to handle because of the spines on all leaf margins. If you get stuck on the plant, move in the direction of the spines.
Propagation takes place by planting the young plants that are formed after flowering at the base of the dying rosette in a pot. You can also choose to let the leafy head of the pineapple dry. Then it is placed on sandy soil, in a pot, covered with plastic, in a light place to grow.
The latter method is used in places where the pineapple is grown for the sale of the fruit. Suriname is one of the countries where pineapples are grown.
Pineapple is a source of vitamin C:100 grams of pineapple contains more than half the daily recommended amount of vitamin C. Unfortunately, the pineapple has few other vitamins or nutrients. The fresh fruit does contain bromelin, a protein-splitting enzyme, which is also found in kiwi, papaya and babaco. This substance makes the fruit easy to digest. The effect of the enzyme is so strong that workers on pineapple plantations and in the canning industry must wear protective clothing to prevent skin damage.
The canning process has little impact on the vitamin C content, but destroys the bromelin. Pineapple preserved in its own juice contains hardly more calories than fresh pineapple:canned 47 kcal and fresh pineapple 41 kcal.
The bromeline makes meat with pineapple more tender. The substance has a disadvantageous effect on proteins in dairy products and in gelatin. Pineapple in dairy products causes the product to become watery and have a strange taste after a while. Pineapple in combination with gelatin (for example in a bavarois) loses its binding. You can prevent this by cooking the pineapple briefly first or by using canned pineapple.
The substance bromelin is used in the medicinal industry for osteoarthritis and rheumatoid arthritis as an anti-inflammatory agent. Furthermore, bromeline promotes tissue repair and is widely used in sports injuries, such as bruises, blisters and sprains. In the list of tropical fruits, the pineapple is therefore ideal as a home remedy for various ailments.
Pineapple does not become sweeter after picking, because the fruits are picked (almost) ripe. If the fruit feels heavy, has fresh green leaves and has a sweet, rather strong smell, then the pineapple is ripe.
Do not store a pineapple below 8°, so not in the refrigerator. If the pineapple is kept too cold, the pineapple will spoil due to the so-called low-temperature spoilage. The fruit then rots from the inside. It is best to store a pineapple at room temperature. Use it within 1-2 days.
Do you like tropical fruits? Then read my other articles in the series tropical fruits:avocado, banana and prickly pear
If you have any questions and/or additions, please let us know in the comments below .
