Description: Pineapples are second only to bananas as America’s favorite tropical fruit. The fruit is actually a composite of many flowers whose individual fruitlets fuse together around a central core. Each fruitlet can be identified by an “eye,” the rough spiny marking on the pineapple’s surface. The area closer to the base of the fruit has more sugar content and therefore a sweeter taste and more tender texture.
To peel the pineapple, remove the crown and the base of the fruit with a knife. Then place it base side down and slice off the skin, carving out any remaining “eyes” with the tip of your knife. Pineapple corers can be used but tend to waste a lot of the fruit.
Taste: Pineapples have exceptional juiciness and a vibrant tropical flavor that balances the tastes of sweet and tart.
Selection: Look for pineapples that are heavy for their size. Pineapples should be free of soft spots, bruises and darkened “eyes,” all of which may indicate that it is past its prime.
Ripening: Pineapple stops ripening as soon as it is picked, so choose fruit with a fragrant sweet smell at the stem end. Avoid pineapple that smells musty, sour or fermented.
Season: All year
Brooks Origin: Costa Rica
- Serving 165g
- Calories 82
- Calories from Fat 2
- Total Fat 0.0g
- Saturated Fat 0g
- Cholesterol 0 mg
- Total Carbohydrates 22g
- Dietary Fiber 2g
- Sugars 16g
- Protein 1g
- Vitamin A 2%*
- Vitamin C 131%*
*Percent Daily Value are based on a 2,000 calorie diet
For our retailers and wholesalers
Ethylene Production: Low production
Ethlene Sensitivity: Exposure to ethylene may result in slightly faster greening without influencing internal quality.
Shelf Life: Watch pineapples closely to ensure that they do not spoil. Pineapple can be left at room temperature for one or two days before serving. After two days, you should wrap it in a plastic bag and refrigerate it for a maximum of 3-5 days.
Storage Temperature: 50 – 55°F (partially-ripe), 45 – 50°F (ripe)
Storage Humidity: 85 – 90%