Thursday, June 4, 2009

Pineapple has become an everyday affordable fruit. Stuffing my face full on vacation in a tropical climate is always my favorite way of eating them. So juicy and sweet when picked right, choosing pineapple is easy once you know the trick.

Ripe pineapple smell wonderful, so stick your nose in and smell away. The heady aroma of a ripe pineapple is hard to forget. You can't go wrong using the "smell test", if they don't smell they're not ripe. So called experts will tell you to pull firmly on the top leaves of the fruit and if they come away easily the fruit is ripe. This can also mean the fruit has been sitting around awhile and is overripe.

Most pineapple today are shipped either by truck or sea. The cold temperature of the refrigerated container inhibits the ripening process and quite often the fruit won't ripen properly. When buying pineapple, avoid fruit with green mold and red spotting on the butt or rind. Fruit with yellow leaves, a sunken-in, pithy appearance or rubbery soft feel, are all signs of age.

If you can't find any ripe fruit in the store, pineapple can be ripened at room temperature on your kitchen counter (do not refrigerate). If the fruit is still a little tart after you have cut it up, dipping the wedges in salt takes away the acidity (this is a habit the Females of our species really enjoy).

Hawaiian grown pineapples are still the best and Thailand pineapple is awesome if your over in Asia. Although we can usually get by with the normal store bought pineapple.

I will usually pass on Mexican grown pineapple, they are picked so immature and green; almost tasteless and usually don't ripen.


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