SELECTING A PINEAPPLE

Select a pineapple that is plump and fresh-looking. The leaves in the crown should be fresh and green, and the body of the pineapple firm. The larger the pineapple, the greater the proportion of edible fruit, but a larger fruit won’t necessarily be better tasting or riper than a smaller one.

The color of the pineapple’s outer shell is not necessarily a sign of maturity or ripeness: a pineapple’s flesh can be ripe, sweet, and ready to eat when the shell is still quite green. Ease in pulling leaves from the crown is not a sign of ripeness.

Once the pineapple is picked, it won’t ripen any further or get any sweeter, since unlike most fruits, a pineapple draws its sweetness from starches in its plant base. Fresh pineapples from Hawai`i are picked at maximum ripeness for delivery to U.S. and Canadian markets: the sooner they are eaten, the better. If you don't plan to use your fresh pineapple right away, store it in your refrigerator, where it will keep longer.
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History of the PineappleJames Drummond DolePineapple Cultivation
The Sugar IndustryDiversified AgricultureHow To Grow Your Own
Selecting a PineappleCutting a PineapplePineapple in the Kitchen
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