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Pineapple
Scientific Name: Ananas comosus
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One of the earliest stories concerning the introduction of the Pineapple to Europe concerns the Emperor Charles V of Spain, who, seeing for the first time this strange fruit brought from America by Columbus, was so fearful of its oddity that he refused to taste it, in spite of his courtiers' assurances of its delicacy and fragrance. This anecdote, whether or not it actually occurred, clearly shows the astonishment of the Spanish toward the fruit's peculiar form. But by then Europe had become used to the pineapple and soon a profusion of names was found for it. The Spaniards called it pina because it resembled the pinecone, and the same term soon appeared in the English language: pineapple. The Portuguese coined the word ananaz from which the French, German, Italian and Dutch names derived. This fruit, with a firm and fragrant whitish yellow pulp, is used less in the fresh state than in canning or as crystallized fruits. When eaten fresh as a dessert, the pineapple is delicious sliced and sprinkled with kirsch, which complements its flavor. The pulp can also be scooped out, and, after the hard core has been discarded, mixed with ice cream and stuffed back into the shell, to be frozen until it is to be eaten. If the ice cream is flavored with a sweet white wine it is even better. The pineapple has over 15% sugar, malic and citric acids, water, and a ferment called bromeline which is very similar to pepsin. In Anglo-Saxon countries, especially in the United States and Canada, pineapples are used as a garnish for roast meats, especially ham. In the regions where the plant grows, a slightly alcoholic pleasant-tasting wine is obtained by fermentation of the pulp at a temperature below 75 degrees Ferenheit. This drink is limited to the area of production, as it unfortunately spoils very quickly. The pineapple was also cultivated in hothouses for a certain time in Europe. This method proved unprofitable and was discontinued. Today the pineapple is grown in the Azores and the Canary Isles. Hawaii has extensive acreage in pineapples. Cultivated species are propagated vegetatively using the shoots which arise at the base of the plants. Today many varieties of the original species, Ananas comosus, are known. Many differ mostly in the morphology of the fruit. The most common European species is the white pineapple with ovoid fruits, and almost white pulp; it is not the best, having a rather sour taste. The "yellow pineapple," pyramidical fruit with golden flesh, is better tasting than the white; the "sugar loaf pineapple," with very large fruit, has a most delicate flavor. The Antilles pineapple, named after its place of cultivation, has fruit which is olive-colored outside and yellow inside; the fragrance and flavor are fairly close to those of the quince. Cayenne, Red Spanish, Queen and Pernambuco are cultivars commonly grown in Puerto Rico, Hawaii, Florida and California. [Bianchini, Francesco, Corbetta, Francesco, Pistoia, Marilena, The Complete Book of Fruits and Vegetables, United States Translation: Crown Publishers, New York, 1976; Originally published in Italy as I Frutti della Terra, Arnoldo Mondadori Publisher, Italy, 1973]