Pineapple (Ananas comosus) is the common name for a tropical plant and its edible fruit, which is actually a multiple fruit consisting of coalesced berries. It was given its common, English name, pineapple, due to its resemblance to a pine cone. Pineapples are the most used edible member of the Bromeliaceae family and are, therefore, the most widespread bromeliad fruit in cultivation. It is the only cultivated fruit that’s stem runs completely through it. Besides being produced for consumption, it can be grown as an ornamental or houseplant, obtained from the crown of a supermarket fruit. Some sources say that the plant will flower after about 24 months and produce a fruit during the following six months, while others indicate a 20-month timetable.
Pineapple can be consumed fresh, canned or juiced and can be used in a variety of ways. It is popularly used in desserts, salads (usually tropical fruit salads, but it can vary), jams, yogurts, ice creams, various candies, as a complement to meat dishes and in fruit cocktail. The popularity of the pineapple due to its sweet-sour taste.
Unlike common thought, pineapple is used for many other things other than consumption. In the Philippines, pineapple leaves are used as the source of a textile fiber called piña. This fiber can used in a variety of ways such as a wall paper and a component of furnishings.
Pineapple juice contains the enzyme bromelain. Bromelain is a natural digestive enzyme that also has anti-inflammatory properties. Pineapple is an excellent source of vitamin C and manganese. It is also a good source of vitamin B1, vitamin B6, copper and dietary fiber.
- Pineapple – 1 Whole
- Sugar – 2 tsp
- Water – 2 glasses
- Remove the outer skin of the pine apple and cut them into small pieces.
- Juice the pineapple pieces in a mixer along with water.
- Filter the juice, add sugar if necessary and serve chilled.