Pineapple
(Ananas comosus)
Pineapple
Pineapple
Selection
Pineapple should be picked when properly ripe to avoid an acidic, sour taste. Select wholesome fruit that is firm and has a general yellow-green color or that is yellow at the base and greenish at the top. Some varieties may have a reddish-yellow color when ripe. The fruit should have a sweet smell, but not a rotten or fermented one (Malolo et al., 2001).
Storage
Store pineapples upright in a cool, ventilated area. Mature fruits will change color in storage and deteriorate quickly if not eaten (Darley, 1993). Remove the tops and keep cool for longer storage or cut the fruit in cubes to be frozen. Sliced or crushed pineapple can also be preserved by bottling, drying or by stewing and then freezing (Malolo et al., 2001).
Preparation
- Chamorro – piña
- Chuukese – peinaper
- Hawaiian – hala kahiki
- Kosraen – puhnahpuhl
- Marshallese – peinabol
- Palauan – ongolngebard
- Pohnpeian – pweinaper
- Samoan – fala
- Yapese – ngongor, giyoer; faashe
Photo Source
J. Hollyer
Pineapple
Pineapple is an herb-like plant that flowers and fruitsonly once and dies after fruiting. The fruit has a spinning-top appearance with scaly skin (Malolo et al., 2001). It can grow at very high planting densities, on hillsides or flat land because of its shallow root system (Samson, 1986).
Traditional Names
- Chamorro – piña
- Chuukese – peinaper
- Hawaiian – hala kahiki
- Kosraen – puhnahpuhl
- Marshallese – peinabol
- Palauan – ongolngebard
- Pohnpeian – pweinaper
- Samoan – fala
- Yapese – ngongor, giyoer; faashe