One of my favorite summer things is...
...pineapple! And did you know, I've been doing pineapple wrong my entire life? Over the weekend we ran to the grocery store for some last minute brunch items, a pineapple being one of them. They were out, but the grocer kindly offered to grab a box from the back for us. Little did we know that with our fresh pineapple we would also receive a pineapple lesson! Here's what we learned:
- A pineapple will not ripen any further after it is picked. Chances are it is perfectly ripe and ready for eating when you purchase it. Color isn't a factor either, so looking for a more golden pineapple won't make a difference in taste or sweetness. (I was taught growing up that a pineapple is ripe when you can easily pull one of its leaves. Apparently, this isn't true! Sorry, Mom :)
- On the plant, pineapple ripens from the bottom up, which is why you'll notice they're bottom halves are usually more yellow.
- Pineapple is shipped laying on its side so that the starch in the fruit can spread throughout it, making it more evenly sweet.
- If you let your pineapple sit for a couple of days, it will get juicier and more acidic. This explains why your mouth may start burning after eating too much of it!
...so, did you know these pineapple facts? I always agonized over pineapple because I thought I was required to let it ripen for a few days before eating it. Then, when I would finally cut into it, I'd be disappointed to find it squishy and covered in brown spots. I would have to throw half of it out! So, I am more than thrilled to have learned these great tips.
And with pineapple being such a deliciously versatile fruit, I thought I'd share some recipes for you to try this summer:
(But first, you must know how to cut a pineapple)
- Roasted Pineapple with Honey and Pistachios
- Pineapple Upside Down Cake
- Grilled Chicken and Pineapple Quesadillas
- Grilled Pineapple Salsa, Three Ways
- Refreshing Pina Colada
- Porkchops with Pineapple Fried Rice
(Pineapple image via)