How it’s grown:

• Pineapples are grown year-round (with peak season from March–July) in tropical and subtropical climates across the globe. Most of the pineapples available in the U.S. are sourced from Hawaii, the Philippines, Costa Rica, Thailand or Malaysia.
• Pineapples need approximately 18 months to grow to maturity.
• Pineapples are picked by hand and shipped upside-down to help protect the fruit’s appearance and quality.

How to shop for it:

• Select fresh pineapple that is free from bruises, softened spots and undesirable odor.
• Instead, choose pineapple that is fragrant, heavy, firm but yielding slightly when pressed and symmetrical.
• Choose pineapples with “crown” leaves at the tuft that are green and crisp. Keep in mind that the ability to pull leaves off the pineapple does not indicate a certain degree of ripeness.
• The color of the outside skin of the pineapple is very similar to the color of the pineapple meat inside. Your best bet is to find a rich, light yellow pineapple!
• The “Red Spanish” pineapple is a lesser-known variety which is somewhat smaller and less cylindrical than the classic “Cayenne” pineapple.

How to store it:

• There is no further ripening of pineapples after they are picked.
• Whole fresh pineapples are chill-sensitive and are best kept at room temperature for up to four days after purchase.
• Cut pineapple should be put in the refrigerator (below 40° F) within 2 hours after cutting and can be stored there for up to two days. Or, it can be placed in freezer (below 0° F) within 2 hours after cutting and can be stored there for up to one full year.

How to prepare it:

• Using a large serrated knife, cut off the stalk at the tuft, then cut the pineapple into quarters. Trim about 1” of the inner core off each quarter, then remove the outer skin, keeping as much of the yellow meat as possible. Cube or serve as-is!
• Pineapples can also be cut into rings. Twist off the leaves and cut off the top about 2” into the pineapple. Stand the pineapple upright and remove the skin by cutting strips from the side of the pineapple with a downward motion. Cut the pineapple into 1” sections widthwise and use a round cutter to make a hole in the middle of each ring (discarding the ring centers).

How to eat it:

• Pineapple lends a tropical feel to any occasion. Add it onto pizza or into stir fry for a touch of summer!
• Pineapple does well in refreshing cool beverages. Blend it with other fruits in your next smoothie, squeeze some pineapple juice into cold water for a lightly flavored drink, mix with coconut milk for a more tropical taste or garnish your glass with a pineapple slice.
• Put pineapples on kebab skewers and sprinkle with shredded coconut, then drizzle lightly with melted dark chocolate. Freeze overnight.
• Add pineapples, apples and cinnamon to your morning bowl of oatmeal.
• Grill out with pineapple rings! Grill on a heated, oiled grate and add to your favorite sandwich or burger.
• Mash or dice pineapple for use in your next salsa. Pineapple, mango, tomato, onion, and avocado go well together as your next go-to chip dip.

Nutritional highlights:

• Each serving of pineapple is only 70 calories.
• Pineapple is rich in manganese and vitamin C (111% of the daily recommended value of vitamin C per serving).
• Contains the enzyme bromelain which has been linked to decreased inflammation in the body, including possible protection against inflammatory bowel disease (IBD).