pineapple

Pineapple (Ananas comosus) is a tropical plant in the bromeliad family that produces a large, edible fruit. The plant forms a rosette of stiff leaves and a central stem bearing a multiple-flower inflorescence, whose individual fruits fuse into the single pineapple.

The fruit has a tough rind with hexagonal eyes and a sweet, juicy flesh that is typically yellow to white, depending on cultivar. The crown of leaves on top is used to propagate new plants.

Origin and distribution: native to South America, in the area of present-day Paraguay and southern Brazil. It spread through the Caribbean and Central America before being taken to Europe by explorers and later to tropical Asia and Africa. Today major producers include Costa Rica, the Philippines, Thailand, Indonesia, India, and Ghana.

Cultivation: pineapples require warm temperatures, bright sun, and well-drained soil. They are often grown as perennial crops with ratoon (sucker) regrowth after harvest. Depending on variety, fruit development takes about 18–24 months, with subsequent crops generally shorter. Propagation materials include slips, suckers, and crowns. Harvest is guided by aroma and color; ripe fruit does not dramatically sweeten after picking.

Varieties: commercial cultivars include Smooth Cayenne, Red Spanish, and Queen; in recent decades MD2 has become dominant in many export markets due to high sweetness and good shelf life.

Nutrition and uses: fresh pineapple provides vitamin C and manganese and contains the enzyme bromelain. It is eaten fresh, canned, juiced, or used in baking and savory dishes. Bromelain has commercial use as a meat tenderizer and in supplements.

Postharvest: whole fruits keep 1–2 weeks at cool, humid conditions; cut fruit lasts only a few days. Global pineapple is integral to exports and regional economies.