Pineapple
Sweet, high in Vitamin C and named after a pine cone, this fruit is native of South America but is now grown practically anywhere in greenhouses (and has been since 1720).
Tropical Fruit
The pineapple is a tropical fruit and prefers warmer climates. As a typical tropical fruit, the pineapple does not react well to temperatures below 28° and will turn acid at those low temperatures.
Nutritional Information
Bromelain, an enzyme found in pineapple, is responsible for breaking down proteins. This makes pineapple a great choice for tenderizing meat (breaking down the protein will soften the meat). This enzyme also aids in digestion (by assisting in breaking down consumed proteins). Pineapple is high in natural sugars; over 65% of the carbohydrates in pineapple come from sugar. When cooked, the sugars in the pineapple caramelize enhancing the sweetness of the pineapple. However the pineapple contains no starch (hence it can be easily eaten raw).
Trivia
The pineapple is most often naturally pollinated by the hummingbird.
