Pineapple (Ananas comosus), a tropical plant with edible multiple fruit consisting of coalesced berries, named for resemblance to the pine cone, is the most economically important plant in the Bromeliaceae family. Pineapples may be cultivated from a crown cutting of the fruit, possibly flowering in 20–24 months and fruiting in the following six months.
Pineapple may be consumed fresh, canned, juiced, and are found in a wide array of food stuffs – dessert, fruit salad, jam, yogurt, ice cream, candy, and as a complement to meat dishes. In addition to consumption, in the Philippines the pineapple's leaves are used as the source of a textile fiber called piña, and is employed as a component of wall paper and furnishings, amongst other uses.
The word "pineapple" in English was first recorded in 1398, when it was originally used to describe the reproductive organs of conifer trees (now termed pine cones). The term "pine cone" for the reproductive organ of conifer trees was first recorded in 1694. When European explorers discovered this tropical fruit, they called them "pineapples" (first so referenced in 1664 due to resemblance to what is now known as the pine cone).
In the scientific binomial Ananas comosus, ananas, the original name of the fruit, comes from the Tupi word nanas, meaning "excellent fruit", as recorded by André Thevet in 1555, and comosus, "tufted", refers to the stem of the fruit. Other members of the Ananas genus are often called "pine", as well, by laymen.
Many languages use the Tupian term ananas. In Spanish, pineapples are called piña "pine cone" in Spain and most Hispanic American countries, or ananá (ananás in Argentina) (see the piña colada drink). They have varying names in the languages of India: ananas in Marathi, anaasa in Telugu, Sapuri-PaNasa in Oriya language, annachi pazham (Tamil), anarosh (Bengali), and in Malayalam, kaitha chakka. In Malay, pineapples are known as nanas or nenas. In the Maldivian language of Dhivehi, pineapples are known as alanaasi. A large, sweet pineapple grown especially in Brazil is called abacaxi. Along the Swahili-speaking coast of East Africa, the fruit is known as nanasi.
Raw pineapple is an excellent source of manganese (76% Daily Value (DV) in a one US cup serving) and vitamin C (131% DV per cup serving). Mainly from its stem, pineapple contains a proteolytic enzyme, bromelain, which breaks down protein. If having sufficient bromelain content, raw pineapple juice may be used as a meat marinade and tenderizer. Pineapple enzymes can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts, but would be destroyed during cooking and canning. The quantity of bromelain in the fruit is probably not significant, being mostly in the inedible stalk. Furthermore, an ingested enzyme like bromelain is unlikely to survive intact the proteolytic processes of digestion.
The plant is indigenous to South America and is said to originate from the area between Southern Brazil and Paraguay; however, it is important to note that little is known about the origin of the domesticated pineapple (Pickersgill, 1976). M.S. Bertoni (1919) considered the Paraná–Paraguay River drainages to be the place of origin of A. comosus. The natives of southern Brazil and Paraguay spread the pineapple throughout South America, and it eventually reached the Caribbean. Columbus discovered it in 1493 in the Indies and brought it back with him to Europe thus making the pineapple the first bromeliad to leave the New World. The Spanish introduced it into the Philippines, Hawaii (introduced in the early 19th century, first commercial plantation 1886), Zimbabwe and Guam. Many say the fruit was first introduced in Hawaii when a Spanish ship brought them there in the 1500s. The fruit was cultivated successfully in European hothouses, and pineapple pits, beginning in 1720.
Charles II presented with the first pineapple grown in England (1675 painting by Hendrik Danckerts) Although it was discovered by Captain Cook, John Kidwell is credited with the introduction of the pineapple industry in Hawaii. Large-scale pineapple cultivation by U.S. companies began in the early 1900s on Hawaii. Among the most famous and influential pineapple industrialists was James Dole who moved to Hawaii in 1899 and started a pineapple plantation in 1900. The companies Dole and Del Monte began growing pineapple on the island of Oahu in 1901 and 1917, respectively. Dole's pineapple company began with the acquisition of 60 acres (24 ha) of land in 1901, and, as previously mentioned, has grown into a major company today. Maui Pineapple Company began pineapple cultivation on the island of Maui in 1909. In 2006, Del Monte announced its withdrawal from pineapple cultivation in Hawaii, leaving only Dole and Maui Pineapple Company in Hawaii as the USA's largest growers of pineapples. Maui Pineapple Company markets its Maui Gold brand of pineapple and Dole markets its Hawaii Gold brand of pineapple.
An unripe pineapple from Nepal In the USA in 1986, the Pineapple Research Institute was dissolved and its assets were divided between Del Monte and Maui Land and Pineapple. Del Monte took variety 73–114, which it dubbed MD-2, to its plantations in Costa Rica, found it to be well-suited to growing there, and launched it publicly in 1996. (Del Monte also began marketing 73–50, dubbed CO-2, as Del Monte Gold). In 1997, Del Monte began marketing its Gold Extra Sweet pineapple, known internally as MD-2. MD-2 is a hybrid that originated in the breeding program of the now-defunct Pineapple Research Institute in Hawaii, which conducted research on behalf of Del Monte, Maui Land & Pineapple Company, and Dole.
Pineapple, raw
Nutritional value per 100 g (3.5 oz)
Energy 202 kJ (48 kcal)
Carbohydrates 12.63 g
- Sugars 9.26 g
- Dietary fiber 1.4 g
Fat 0.12 g
Protein 0.54 g
Thiamine (vit. B1) 0.079 mg (7%)
Riboflavin (vit. B2) 0.031 mg (3%)
Niacin (vit. B3) 0.489 mg (3%)
Pantothenic acid (B5) 0.205 mg (4%)
Vitamin B6 0.110 mg (8%)
Folate (vit. B9) 15 μg (4%)
Vitamin C 36.2 mg (44%)
Calcium 13 mg (1%)
Iron 0.28 mg (2%)
Magnesium 12 mg (3%)
Manganese 0.9 mg (43%)
Phosphorus 8 mg (1%)
Potassium 115 mg (2%)
Zinc 0.10 mg (1%)
10/24/2012
