Piña, Ananas, Pineapple. Whatever. That Thing Good!
On a lovely Saturday morning while watching sunrise, Tellïo started his day sweet and bright, munching on slices of fresh pineapple. He chose a really ripe pineapple. The juice, acidity and flavor content was off the charts - punching his taste buds. Since adding pineapple back into his nutrition plan, Tello has noticed a glow and smoothness to his skin.
As he ate, the thought of how popular and versatile pineapples were struck him. The fruit is known by several names depending on who one asks. It is known as Piña in Spanish, Ananas in French and Pineapple in English. When someone sees it, they know the infamous fruit based on its striking appearance. In different parts of the world, this fruit is consumed and made use of differently. Pineapples has been integrated into several cultures and societies. Here's a list of ways pineapple is incorporated worldwide:
Mayalsia - Use pineapple in curries & meat dishes
Philippines - Sweetmeat made from fermented pineapple pulp
Africa - Young and tender pineapple shoots are added to salads
Guatmala - Young shoots known as "hijos de pina" are eaten as a snack
In various countries - Pineapple vinegar is commonly made
Thai Restaurants - The popular pineapple stir-fried rice dish includes pineapple chunks and the outer shell of the fruit is utilized as a plate
Tellïo has used pineapple creatively in his meals. Sauté pineapple chunks in his vegetable stir-fry. He also throws some into his smoothies and protein shakes. He uses the juices left behind after dicing a pineapple to marinate his fish and boost its flavor. Tellïo has recycled a popular Brazilian dessert known as Abacaxi Assado -where the pineapple is seasoning with cinnamon and honey. Then baked in an oven and served with a scoop of ice cream (vanilla ice cream is highly recommended). This is a game changer.
From a health perspective, pineapple serves up a mean left hook and right jab. It provides the following nutrients:
Vitamin C (ascorbic acid) - boost immunity e.g. fight off bacterial and viral infections
Bromelain (enzyme) - supports digestion health. In particular it breaks down protein and is beneficial for those struggling with irritated bowel movements aka IBS
Minerals such as copper, calcium, chloride, potassium and phosphorus - vital for overall metabolism - they help start a lot chemical reactions in human health. e.g. - copper helps facilitate iron absorption and regulates blood pressure
Quercetin - supports immunity - neutralizes free radicals; reduces oxidative stress
Pineapples have been used for years in a variety of applications such as:
Protiobic yogurts
Vinegar
Gluten-free muffins
Cereal bars
Dry candies
Juiced
Canned
Ice creams
Jams
Cakes, pies, and pudding
Although the pineapple is a sophisticated and popular produce, Tellïo believes it should be given more recognition. There is so much to do with pineapples. One should try it if they are up for a thrill and want something new. Practice safely first. Consult with your physician to see if this is possible because pineapple may not be suitable for everyone. Particularly those with existing health issues e.g. a diabetic or to simply rule out any food allergies/negative reactions. Despite that, consider the possibilities. As always, Stay Strong & Stay Vivid!
Reference
M. Mehraj, S. Das, F. Feroz, A. Waheed Wani, S.Q Dar, S. Kumar, A. K. Wani, A. Farid. Nutritional Composition and Therapeutic Potential of Pineapple Peel – A Comprehensive Review. Chem. Biodiversity 2024, 21, e202400315. https://doi.org/10.1002/cbdv.202400315.
Sharma A, Kumar L, Malhotra M, Singh AP, Singh AP. Ananas comosus (Pineapple): A Comprehensive Review of Its Medicinal Properties, Phytochemical Composition, and Pharmacological Activities. J. Drug Delivery Ther. [Internet]. 2024 May 15 [cited 2025 Jun. 22];14(5):148-57. Available from: https://jddtonline.info/index.php/jddt/article/view/6557.
Md. Farid Hossain, Shaheen Akhtar, Mustafa Anwar. Nutritional Value and Medicinal Benefits of Pineapple. International Journal of Nutrition and Food Sciences. Vol. 4, No. 1, 2015, pp. 84-88. doi: 10.11648/j.ijnfs.20150401.22.
