Ingredient: Pineapple

The Pineapple, also called (a) nanas, meaning “excellent fruit” in the Tupi language, is a tropical plant with an edible fruit indigenous to South America. It is the third most important tropical fruit in world production. It is characterized by long-pointed overlapping leaves, spiny margins, and an extensive root system. Ripe Pineapple tastes sweet and fruity, like a mixture of citrus and apple flavors. In addition to sweetness, raw pineapple pulp is 86% water, 13% carbohydrates, and 0.5% protein. In 100 grams of raw Pineapple, there are 50 calories, and a rich amount of manganese and vitamin C. Pineapple is used in cuisines worldwide. In many tropical countries, Pineapple is prepared and sold on roadsides as a snack, whole, or in halves on a stick. It serves as a garnish on hams in the West as well. When chopped, Pineapple is used in desserts such as fruit salad, pie, or tarts and some savory dishes, including pizza toppings, or as a grilled ring on a hamburger. Crushed Pineapple is used in yogurt, jam, sweets, and ice cream. Pineapple juice is served as a beverage, and it is also the main ingredient in cocktails, such as the piña colada. Pineapple vinegar is also popular in Filipino, Mexican and Taiwanese cuisine. A pineapple never becomes any riper than when harvested, so the sooner consumed, the better, especially when the fruit goes bad quickly. If it is stored at room temperature, it must be consumed within two days; however, it can last longer for about 5 to 7 days if refrigerated.