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 dark light. 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 the set of several leaves that form a kind of rosette.
Nutritional value per 100g:
Energy 50.76 kcal
Carbohydrates 10.4 g
Proteins 0.44 g
Fiber 1.9 g
Fats 0.4 g
Storage and tips:
The pineapple should be stored at room temperature, unopened, once opened in the refrigerator. To know if the pineapple is ready to eat, you have to pull off one of its leaves, if it comes off perfectly, it will be ready.
Recipe and uses in the kitchen:
The pineapple can be an ideal complement for our salads, as it combines very well with savory dishes. You can make delicious sauces to accompany your meat dishes, eat it alone or even grill it in a pan; you will have to peel the pineapple and cut it in half to get about 8 slices of pineapple, remove the core, as it is the hardest part. In a pan, heat butter and 1 or 2 star anise over low heat, 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 as well if you want. Before the sugar starts to caramelize, add 1/2 a 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 kind of caramel forming in the pan.