Pineapple Guide: Ripeness, Bromelain and the Easiest Way to Cut It

Nutrition at a glance

A cup of fresh pineapple chunks, about 165 grams, has roughly 80 calories, 2 grams of fiber and 16 grams of natural sugar. It is an excellent source of vitamin C, covering most of an adult's daily needs, and one of the richest fruit sources of manganese, a mineral involved in bone health and metabolism.

What bromelain is and what it does

Pineapple contains bromelain, a group of enzymes that break down protein. This is why fresh pineapple can make your tongue tingle or feel sore if you eat a lot: the enzyme is gently working on the proteins in your mouth. The effect is harmless and fades quickly.

Bromelain is also the reason fresh pineapple stops gelatin desserts from setting and turns meat marinades mushy if left too long. Cooking or canning destroys the enzyme, so canned pineapple does not have these effects.

Bromelain supplements have been studied for inflammation and recovery after surgery, with mixed results. The amount you get from eating pineapple is much smaller than supplement doses, so it is best enjoyed as food rather than as a remedy.

How to pick a ripe pineapple

Pineapples do not get sweeter after harvest, though they may soften and turn more golden. Choose one that shows these signs:

• Heavy for its size, which indicates juiciness
• A sweet, fragrant smell at the base; no smell means under-ripe, a fermented smell means over-ripe
• Golden-yellow color starting from the bottom, though some ripe varieties stay greener
• Slight give when pressed, without soft or dark patches
• Fresh green leaves at the crown rather than dry or brown ones

Step-by-step: cutting a pineapple

You need only a sharp chef's knife and a stable cutting board:

• Lay the pineapple on its side and slice off the crown and about 1 cm from the base
• Stand it upright and cut the skin away in downward strips, following the curve of the fruit
• Remove any remaining brown 'eyes' with the tip of the knife or shallow V-shaped cuts
• Cut the fruit into quarters from top to bottom
• Slice the tough central core off each quarter, then cut into spears or chunks

Storing pineapple

A whole pineapple can sit at room temperature for a day or two, but it will not improve much in sweetness. Once cut, store pieces in an airtight container in the fridge and eat within four to five days. Pineapple also freezes very well: freeze chunks on a tray, then bag them for smoothies and sorbets.

Ways to use pineapple

Beyond eating it fresh, pineapple is excellent grilled, which caramelizes its sugars and softens its acidity. It pairs well with chili and lime in salsas, with coconut in desserts, and with pork or chicken in quick stir-fries. If using it in a marinade, keep marinating time under an hour to avoid the enzyme over-softening the meat.