Abacaxi

Abacaxi, or pineapple, is the common name in Portuguese for the tropical fruit of Ananas comosus, a plant in the bromeliad family (Bromeliaceae). The fruit develops from a flowering inflorescence and is a multiple fruit formed from fused berries. It has a rough rind with hexagonal segments and a crown of long, pointed leaves.

Native to South America, abacaxi has been cultivated for centuries by Indigenous peoples and was later spread globally through European exploration and trade. It grows in tropical and subtropical regions and is harvested at peak maturity; after harvest the fruit does not continue to ripen significantly.

Global production centers include Costa Rica, the Philippines, Thailand, Indonesia, and Brazil. The fruit is consumed fresh, juiced, or canned, and is used in a range of jams, desserts, and savory dishes.

Nutritionally, a 100-gram portion provides about 50 calories, 0.9 g of protein, 0.1 g of fat, 13 g of carbohydrates (roughly 10 g sugars), and around 47 mg of vitamin C, along with manganese and bromelain, an enzyme complex with proteolytic activity. Bromelain is marketed as a meat tenderizer and is studied for anti-inflammatory effects.

Culinary uses include fresh consumption, fruit salads, juices, smoothies, grilled preparations, and tropical sauces. In storage, ripen at room temperature; once ripe, refrigerate. Cut fruit should be kept refrigerated and consumed within a few days.