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 leaves of the pineapple are usually long and sword-shaped, arranged in a spiral 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, with a base formed by a set of several leaves that form a rosette.
Properties and benefits: The pineapple contains vitamins such as C, ideal for preventing colds and flu; and vitamins A, B, and folic acid, although in smaller quantities. 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 found in pineapples. It contributes to the proper functioning of the liver. It promotes skin healing processes. Like citrus fruits, it promotes iron absorption. Thanks to its mineral content, it has antioxidant properties. It is a source of fiber, which can help improve intestinal transit. Thanks to its magnesium content, it helps strengthen bones. Due to its anticoagulant properties, it is beneficial for circulation.
Nutritional value per 100g: Energy 50.76 kcal Carbohydrates 10.4 g Proteins 0.44 g Fiber 1.9 g Fat 0.4 g
Storage and tips: Pineapple should be stored at room temperature, unopened, and in the refrigerator once opened. To know if the pineapple is ready to eat, you must detach one of its leaves; if it comes off easily, it is ready.
Recipe and culinary uses: 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 on its own, or even grill it in a pan. To do so, peel the pineapple and cut it in half to get about 8 pineapple wedges, remove the core as it is the toughest part. In a pan, heat butter and 1 or 2 star anise over low heat, then place the pineapple in the pan until it browns well. 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 glass 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 pan.