Selectingpineapple


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.


Storing

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.


Preparation

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.


Nutrition Information


Pineapple, raw
Nutritional value per 100 g (3.5 oz)

Energy 50 kcal   200 kJ

Carbohydrates    

12.63 g

- Sugars  9.26 g

- Dietary fiber  1.4 g  

Fat

0.12 g

Protein

0.54 g

Thiamin (Vit. B1)  0.079 mg  

6%

Riboflavin (Vit. B2)  0.031 mg  

2%

Niacin (Vit. B3)  0.489 mg  

3%

Pantothenic acid (B5)  0.205 mg 

4%

Vitamin B6  0.110 mg

8%

Folate (Vit. B9)  15 μg 

4%

Vitamin C  36.2 mg

60%

Calcium  13 mg

1%

Iron  0.28 mg

2%

Magnesium  12 mg

3% 

Phosphorus  8 mg

1%

Potassium  115 mg  

2%

Zinc  0.10 mg

1%

Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database