Pineapple
Flavour Profile
A punchy balance of bright sweetness and sharp acidity. It has a complex, tropical aroma with distinct floral and caramel notes when ripe.
Health Benefits
Pineapple gives you a good dose of vitamin C — that's for your immune system and protecting your cells.
You also get manganese, which is good for your bones and metabolism. Use pineapple in marinades; the acidity not only adds flavour but helps tenderise meat.
Buying Tips
Forget the colour. A green pineapple can be perfectly ripe. Instead, give one of the inner leaves a tug. If it pulls out easily, you're good to go.
It should also feel heavy for its size and smell like a tropical holiday near the stem. No smell means it isn't ready. A fermented, vinegary smell means it's over the hill.
Storage
Once picked, pineapples don't get any sweeter, so eat it sooner rather than later.
Store it on the counter for a day or two, or pop it in the fridge to make it last a bit longer. Once cut, keep it in an airtight container in the fridge to stop it soaking up other smells.
Cooking Uses
Grilling or roasting pineapple is a game changer. The heat tames the acidity and brings out a deep, jammy sweetness.
It works brilliantly in salsas with lime and chilli, or sliced thin and served with salty ham. It is also the secret to tenderising tough cuts of meat in a marinade.
Forkin' Food Theory
Pineapple is the only food that eats you back.
It contains an enzyme called bromelain. This enzyme breaks down proteins, which is why your tongue might tingle or feel slightly sore after eating a few slices.
This is exactly why pineapple juice is a world-class meat tenderiser. But be careful—leave your steak in the marinade too long and the bromelain will turn the meat into mush.
If you want to stop the "tingle", cook the pineapple first. Heat deactivates the enzyme.