Pineapple may have more fans among gourmets than among nutritionists, and we can understand why. It has few of the nutrients that fruit is known for - such as vitamins A and C. But pineapple is surprisingly rich in a nutrient manganese - one of the little known trace minerals.
Nutritionists know that manganese is an essential part of certain enzymes needed to metabolize protein and carbohydrate. Not enough is know, however, to establish a firm recommended allowance. So nutritionists use the so called safe and adequate range of 2 ½ to 5 milligrams daily. One slice of fresh pineapple puts you more than halfway there - and that, to us, is no small accomplishment. And sodium and fat watchers need not worry about pineapple.
Forget about plucking leaves out of the middle, your nose is the key to judging a good pineapple. A good one smells sweet at the base and feels firm when squeezed. The leaves should be green and the body should be unbruised. At many supermarkets pineapple can be peeled and cored while you wait, so be sure to ask if this service is available
Canned pineapple, of course, tastes different from fresh, but now that it is available packed in juice, it can be a great compromise when fresh isn't available. Always check the ingredient list for purity.
Pineapple won't ripen after picking, but you can make it sweeter throughout by turning it upside down and leaving it overnight. This allows the sugars in the bottom half of the pineapple to circulate. In any case, always store uncut pineapples at room temperature to maximize flavor.
Always use cooked or canned pineapple in gelatin dishes. Fresh pineapple will prevent gelling.
No matter where you are, eating a sweet, juicy pineapple can give you a delicious tropical feeling. Here are some ideas to encourage you to use pineapple more often.
Add chopped pineapple to chicken salad, fruit salad, or stuffing for poultry or pork
For an easy breakfast, add chopped pineapple to vanilla yogurt and serve over cereal
Marinate chopped pineapple in orange juice and rum extract for about 30 minutes. Then serve with frozen vanilla yogurt in pretty glasses
