Seventy-five percent of the world's pineapple is grown in Hawaii, though most of the Hawaiian crop is canned. Pineapples are grown from the cut off crowns of other pineapples. The crowns are planted in rows, partially buried in the dirt, so that the leafy top is above ground. It takes 18 months for a crown to grow into a large plant that produces another pineapple. Fresh pineapples seen in U.S. grocery stores come mostly from Mexico, Bermuda, the Bahamas and the Caribbean. These pineapples are picked before they are ripe allowing them time to ripen during export. When shopping for fresh pineapple, choose ones that are heavy for their size and firm. If it is ripe, it will have a strong pineappley aroma. If you see a pineapple with a dark, soft area near its base, don't buy it. This means the pineapple is decaying.
This Pineapple recipe is from the Food Facts and History Cookbook. Download this Cookbook today.
