|
|
|
| Sunday, 18 December 2005 |
 |
|
 |
Junior Observer |  |
| News Business Features Editorial
|
Pineapples - sweet and juicy
Some of you may prefer the imported varieties, but remember that our local fruits are just as, or even more nutritious and tasty, as they are still fresh as opposed to the imported fruits which may have been plucked weeks or even months ago. A local fruit that is a favourite among people is the pineapple. This juicy fruit is found in tropical countries and is second only to the banana among tropical fruits. Although pineapples are cultivated almost all over Asia, they originated in South America and spread to the Caribbean where they were discovered by Columbus during the 1493 voyage. The Spaniards thought they resemble pine cones, leading to the name 'pineapple'. The Europeans later brought the fruit with them to China and the Philippines, and in the 1800s, to the Hawaiian Islands, where it is now one of the principal crops. Pineapple is not only juicy and sweet, but is also nutritious. It is rich in Vitamin C and Manganese. Two thirds of a cup of pineapple chunks will give you 49 calories and 25 per cent of your daily Vitamin C requirement. A cup of pineapple juice, on the other hand, will provide you with 130 calories and 50 per cent of your Vitamin C requirement. However, some people display allergic reactions after consuming the fruit and have to be cautious. The fruit contains an enzyme which digests protein. Due to this reason, some people add pineapple pieces or juice to the pot when cooking meat. This makes the meat tender while also providing flavour. This has its drawbacks as well; pineapple should never be added to jelly or gelatin moulds as the enzyme will digest the protein in the gelatin, preventing the dish from setting. They shouldn't be added to salads containing yoghurt or cheese either till the last minute, as otherwise, the protein will be digested. When choosing a pineapple, always look for one of considerable size. Although this wouldn't make any difference to the taste, there is more edible flesh in a bigger fruit. It should feel heavy for its size and have a fruity, not too heavy a smell. The leaves at the crown should be green and the skin shouldn't be bruised or spotty. You have selected the pineapple. Now comes the hard part, cutting it! Start by cutting off the crown. Then slice downwards from the crown to the bottom, just under the skin to remove the hard outer skin. This has to be done right around the fruit so the whole skin comes off. Then cut the fruit in half, remove the core and cut the rest into chunks, cubes or slices as you please. A cut pineapple can be preserved in an airtight container for about a week. If all this sounds too much for you, you can buy canned pineapples in supermarkets.However, they may not be as sweet as the fresh version, so the extra effort put in is well worth. |
|
| News | Business | Features
| Editorial | Security
| Politics | Produced by Lake House |
What type of fruits do you enjoy eating? Is it the apples, oranges and
grapes which are imported from foreign lands, or the mangoes, pineapples
and bananas that grow in abundance in our own country? 
