General Information
Pineapples have the shape of a pinecone and can reach up to 30 centimeters in length. They have a rough, waxy, hexagonal-patterned rind that is covered in small, soft spikes and topped with a compact grouping of narrow, green, pointed-tipped leaves that extend upright. The rind can range in color from green to yellow or reddish-orange when ripe. The flesh varies in shades of white or yellow, depending on the variety, and modern cultivated varieties are known to be seedless. The loosely fibrous and juicy flesh offers a sweet flavor with mild acidity, while the edible core is firmer, more leathery, and less sweet.
History
Pineapples are believed to be native to South America, specifically inland areas of what is now Brazil and Paraguay. They made their way via explorers or traders to Central America and Mexico, where the Aztecs and Mayans cultivated them. They were also brought to the Caribbean islands, where Christopher Columbus came upon them in 1493 on the island of Guadeloupe, and later introduced the fruit into Spain. By the 1600s, the pineapple also found its way to the Philippines and China. Captain James Cook introduced the pineapple to Hawaii circa 1770, although commercial cultivation didn’t fully start until the 1880s when steamships made transportation of the fragile fruit possible. Today, Costa Rica, Brazil and the Philippines are among the top producers of pineapples across the globe, with additional cultivation occurring in China, South Africa, India, Indonesia, Mexico, Hawaii, and more.
