The “Hala Kahiki” (Hawaiian for pineapple) fruit is actually a composite of many flowers and the fruitlets come together to make up the core. The world traveler Christopher Columbus discovered pineapples in the Caribbean island of Guadalupe. The brighter, yellowish color is a sign of the ripening as opposed to the dark green color of one that has more recently picked.
For your information
Jame “Pineapple King” Dole opened his pineapple plantation in Hawaii in 1900 and the cannery opened in 1901. IN 1911 John Ginaca invented the machine that could peel and core 35 pineapples per minute increasing the time in which the famous pineapples could be prepared for canning. Before the machine peeling and coring was done by hand by many employees. Until Mr. Dole came along shipments of pineapples came from the Carribeans.
Del Monte began producing pineapples in Oahu, Hawaii in 1917 but in 2006 stopped using Hawaii for pineapple plantation and moved to Costa Rica and the Philippines, because they could produce the fruit much cheaper.
For the most antioxidants choose a ripe pineapple
The sunny pine-like juicy fruit is provided 131% of your daily vitamin C per one cup serving which eats up the placque, the stiky stuff that can line the walls of your arteries., eat up. The tropical fruit is anti-inflammatory due to the presence of bromelain, making it a terrific blood cleanser and certain tumors are reduced by making pineapple a regular part of your daily meals.
The cut fruit when chilled retains its nutrients for up to six days
One cup of pineapple contains: 76% manganese, 9% fiber B8 copper, 8.6% B1, 7.4% folate.
The pineapple is best eaten fresh cut in rings or diced, as a juice, in salads and with other fruits in a fruit bowl, cooking and also on the grill after being brushed with brown sugar. (see video)
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