Pineapple has a high amount of an enzyme called bromelain which acts as a digestive aid and helps break down protein. It’s also a good anti-inflammatory, easing joint pain related to arthritis. Also the bromelain combined with the vitamin C content provides a relief in mucus build-up. Pineapple also has a good amount of manganese, a mineral that is critical to development of strong bones, connective tissue and energy production.
On top of manganese, pineapple is also high in vitamin C and many of the B complex vitamins, as well as potassium and copper.
Choose ones that are heavy for their size and free of bruises and darkened “eyes” which may be a sign it’s past its prime. It should have a sweet smell, avoid ones that smell musty, sour or fermented. A pineapple won’t ripen more after it’s picked, however, they can be stored on your counter for a couple of days, but watch it closely as it can start rotting. Alternatively you can place it in a plastic bag and keep it in the fridge for about 3-5 days.
The best way to eat pineapple is as simple as it gets. Chop into bite sized pieces and grab some toothpicks, a fast and easy snack. Or try a pineapple pico de gallo, a great salsa for the summer, goes well with grilled shrimp or fish.
Pineapple Pico de Gallo
- 1 cup Pineapple, diced
- 1 Tomato, seeded and diced
- ¼ Onion, diced
- ½ cup fresh Cilantro, chopped
- 1 tsp Habanero Chili Pepper, minced (optional)
- 2 Tsp fresh Lime Juice
- Salt and pepper to taste
- Combine all ingredients in a bowl and mix well. Refrigerate for at least 30 minutes to let all the flavours come together. Enjoy!
I even love throwing some pineapple pieces into my morning smoothie once in a while. Adds some tasty sweetness! 🙂