Sweet and tangy pineapple – who can resist its juicy, vibrant flavor? Not too many of us: pineapple often ranks as one of America’s most in-demand tropical fruits.
Pineapple (Ananas comosus) contains two important enzymes, pancreatin and bromelain, that help break up protein molecules for easier digestion and absorption. Besides being anti-inflammatory, these enzymes help reduce the level of circulating immune complexes (CICs). High levels of CICs occur in a number of autoimmune diseases, including Multiple Sclerosis. Rich in Vitamin C, pineapple also provides antioxidant protection and support for the immune system.
Pineapple season runs March through June, but some markets may have them available throughout the year. Look for one that has a sweet aroma at the stem end, is free of soft spots, bruises or darkened “eyes.” It’s also good to choose one that is heavy for its size. While larger pineapples yield more edible flesh, there’s usually no difference in quality between a large and small fruit. You often get more flavor in a hefty, smaller pineapple. Cut the fruit within two days of purchasing. Once cut, chilled pineapple retains its nutrients for up to a week. You can also freeze pineapple chunks for use in smoothies, fruit water, and ice pops.
Since cooking pineapple can destroy the enzyme action important for the body, it’s best to eat fresh, raw pineapple, or dried (dehydrated) pineapple without added sugar or sulfites. Another good option is frozen pineapple, no sugar added. Raw pineapple is ideal to use in dishes such as relish, fruit salads, dressings, smoothies, and yogurt. If you do choose to cook with pineapple, add small chucks or medium-size slices toward the end of the cooking process. Better yet, top warm food with chilled pineapple and enjoy!