Origin: Canary Islands. The pineapple is also known as ananá and belongs to the Bromeliaceae family. It is a tropical fruit whose origin comes from South America. Its shape is oval with a crown. The pineapple leaves are usually long and sword-shaped, spiraling around its stem. The color ranges from grayish green to light dark. Its skin is rough and yellow in color. Its taste is sweet and very refreshing. The plant is small and perennial, and its base is formed by several leaves that create a rosette-like shape. Properties and benefits: Pineapple contains vitamins such as vitamin C, which is ideal for preventing colds and flu, and vitamin A, B, and folic acid, although in smaller amounts. It is a natural diuretic that helps eliminate fluids and toxins from the body. It is also considered a natural anti-inflammatory. It improves digestive functions thanks to bromelain, an enzyme present in pineapple. It contributes to the proper functioning of the liver. It promotes skin healing processes. Like citrus fruits, it aids in the absorption of iron. Thanks to its mineral content, it has antioxidant properties. It is a source of fiber, which can help improve intestinal transit. Due to its magnesium content, it helps strengthen our bones. It has anticoagulant properties, making it beneficial for circulation. Nutritional value per 100g: Energy 50.76 kcal Carbohydrates 10.4g Protein 0.44g Fiber 1.9g Fat 0.4g Storage and tips: Pineapple should be stored at room temperature, unopened. Once opened, it should be kept in the refrigerator. To determine if the pineapple is ready to consume, one of its leaves should be easily detached. Recipe and uses in the kitchen: Pineapple can be an ideal complement to our salads, as it combines well with savory dishes. You can make delicious sauces to accompany your meat dishes, eat it alone, or even grill it in a skillet. To grill pineapple, peel it and cut it in half until you have about 8 pineapple wedges. Remove the core, as it is the toughest part. In a skillet, heat butter and 1 or 2 star anise over low heat. Place the pineapple in the skillet until it is well browned. Split a vanilla pod and sprinkle the seeds onto the pineapple. Sprinkle cinnamon to taste and sugar if desired. Before the sugar starts to caramelize, add 1/2 cup of rum. Let it cook and continue flipping the pineapple pieces. The dish will be ready once you notice the pineapple starting to soften and a caramel-like sauce forming in the skillet.