When selecting pineapple, select one that is plump and fresh looking and as large as possible; the larger the fruit, the greater the proportion of edible flesh. Fresh deep green crown leaves and sweet pineapple aroma at the bottom of the pineapple should be noticeable. Pineapple that is old looking, dry, and with brown leaves should be avoided. Avoid pineapple that is bruised, soft spots, and dark watery spots.
Pineapple will not ripen after it has been picked from the tree. Pineapple should be consumed as quickly as possible. Storage at room temperature, pineapple will last up to three days and in refrigeration up to a week.
Fresh pineapples are sliced, grated or cubed and eaten plain, dipped in sugar, or mixed with other fruits. They are used as an appetizer, salad or dessert. Add to lemon pies, cook with meats or combine with cheese chunks for hors d’oeuvres.