Pineapple has only ever been known in one form: sweet, soft bites from a tin. After canned pineapple, soaking in syrup, it's a real breakthrough to eat fresh, sweet fruit for the first time. But how do we avoid the sour, bad fruit?
The pineapple appeared in Hungary as a second-line southern fruit. For a long time it was a completely niche product on the Iron Curtain. tropical fruit. It's strange to think that lemons, oranges, bananas, kiwis and pineapples are not staples in grocery stores today. When the first southern fruits appeared in the socialist scarcity economy, bananas and citrus fruits were the most available, pineapples were available in tins. Fresh pineapple, available in one piece, was only introduced to most Hungarians after the change of regime.
Why is canned food less ideal?
How, in principle, should we consume a fresh harvest in the most optimal conditions? The answer is simple: we can get the maximum enzymes, vitamins and nutrients from a fruit or vegetable if we eat it immediately after picking. Of course, this is rarely the case in our daily lives, so how we get our hands on a vitamin-rich food is a crucial question.
When pineapples are canned, the fresh fruit is first peeled under industrial conditions and then exposed to heat to stop the ripening process. Finally, they are cut into rings or smaller pieces, put into metal cans and left to stand in a syrupy juice until opening. The airtight sealing of the cans is useless, as standing in the sugary water softens the firm, fibrous texture of the fruit while it is also soaked in sugar.
Over-sweetening a sweet fruit
Pineapples are high in sugar anyway. 100 grams of fruit contains 12-15 grams of fructose, or fruit sugar, depending on its degree of ripeness. Anyone who has tasted ripe pineapples will know that they do not need any sweetening.
The confectionery industry, of course, is richly sweetening pineapple, and not just in tins. It is also used in a wide range of sweets, candies, lollipops, chocolate, cakes and sugared soft drinks. It should be added that in these cases the fruit content is minimal. In the cocktail world, pineapple is very popular, even in its fresh form, because of its showy zigzags and the fun-looking whole fruit.
Quick-freezing is the best way to preserve valuable nutrients. It is the ambition of quality producers to ensure that the harvesting of the fruit and the heat-shocking deep freezing as little time as possible between. To the best of our current knowledge, this cooling method is the best way to preserve the flavour, texture and nutritional value of fresh fruit.
Another good method of preservation is drying, which can be done without sugar, but this technique obviously limits the possibilities for further use in the kitchen.
Pineapple: 3 ways to defrost
We recommend three great ways. Microwave ovens now have defrosting functions, so follow the instructions according to the power of your machine. Another clever solution is to take it from the freezer to the fridge for a few hours before bringing it to room temperature. A third good method is to fill a bowl with cold water and put the fruit in it, preferably in a nylon bag, as the aim is not to soak the fruit.
Eat it raw, on its own or in salads, dice it into a healthy breakfast granola or grill it like the coolest restaurants do, and don't miss the grill grill at home in the upcoming grilling season!
The pineapple worth the care. It is a fruit with a very high fibre content, an excellent source of minerals and vitamins. The vitamin C content alone provides 131% of the ideal daily intake, based on the RDA (Reccommended Dietary Allowance), the internationally recommended daily intake.
It has now been scientifically proven to support heart function and fertility, aid digestion and skin health, help keep blood pressure at the right level and prevent lung asthma. For those who want to know more about the research and studies that support these claims, we recommend reading Medical News Today article, which contains the scientific sources cited.
