Unique Facts about Pineapple

The pineapple is native to southern Brazil and Paraguay. When early European explorers discovered the tropical fruit, they coined the word 'pineapple' due to the fruit's resemblance to the pine cone. The fruit eventually reached the Caribbean and all parts of Europe, with Columbus' discovery of the Indies. The fruit was subsequently introduced to the Philippines and the Hawaii Islands by the Spanish. The early 19th century witnessed commercial plantation of pineapple in the heartlands of Zimbabwe and Guam.

The original binomial name for the fruit is Ananas comosus, a term coined from the native Tupi word for pine, 'nanas'. The common cultivars of pineapple include ''Hilo', Red Spanish', 'Smooth Cayenne', 'Pernambuco', 'St. Michael', 'Natal Queen' and 'Kona Sugarloaf'. The pineapple was first introduced to the western world in 1813. The earliest records of canned pineapples date back to 1892. By the 1900s, the fruit was sought for large scale, commercial cultivation. The earliest pineapple industrialist on record was James Dole, who capitalized on the 'gold' brand of pineapple. The twentieth century witnessed the establishment of the Pineapple Research Institute in 1986, now defunct.

Unique Facts about Pineapple:

Pineapple cultivation demands tropical, low elevation, with a temperature variation between 65°-90°F. Prolonged winter retards growth and affects the flavor of the fruit. The ideal rainfall for pineapple cultivation is around 45 inches, distributed through spring and fall. Atmospheric humidity depends on cultivar and location. The best soil for pineapple cultivation is sandy, friable loam that drains well and has a high content of organic matter. Soil depth should ideally be around 2 feet, with a pH range between 4.5 and 6. Soil fumigation is known to generate high quality yield.

Pineapple is a herbaceous plant that grows perennially. A healthy plant grows to around 5 feet tall. The plant features trough-shaped, spiky leaves that are each approximately 3 feet long, along a thick, fleshy stem. This multiple fruit genre bears flowers that are helically-arranged along an axis. The fleshy fruit is either eaten fresh, juiced or canned. It is a popular ingredient in desserts, salads, and a variety of meat dishes due to its tangy taste. With a fat composition of 0.12 g, the pineapple is easily a weight-watchers favorite fruit.

Pineapple is credited with health benefits that ease intestinal disorders. The fruit is a rich source of manganese, Vitamin B1, B6 and C. The root of the plant and the fruit are applied topically as anti-inflammatory, proteolytic and antihelminthic or anti-parasite agents. The bromelain enzyme in pineapple is effective in reducing swelling and in the treatment of sinusitis, arthritis and gout. The bromelain content also aids digestion. Pineapple protects the body against free-radicals that cause the onslaught of atherosclerosis, heart disease, asthma and colon cancer. The Vitamin C content helps the body's immune system to ward off common cold and flu.

Statistics reveal that Southeast Asia dominates pineapple production, with the major cultivating regions being Thailand (1.979 million tons) and the Philippines (1.618 million tons). Pineapple cultivars are subject to a variety of diseases, like the wilt disease caused by mealybugs, pink disease, anthracnose and bacterial heart rot. Fresh pineapple is an expensive tropical fruit that can ripen after harvest, under certain temperatures. The fruit is chill-sensitive and gets over-ripe in a day or two, making canning the only preservation alternative.