pineapples

Pineapple, Ananas comosus, is a tropical fruit-bearing plant in the bromeliad family, native to South America. It has been cultivated for centuries in the Caribbean, Central and South America, and later spread worldwide. Today it is grown in many tropical countries and is a major commercial crop.

The plant is a herbaceous perennial with a rosette of tough, evergreen leaves bearing spines along the margins. A short flowering stalk emerges from the center and develops a multiple fruit, commonly called the pineapple.

The fruit develops from many fused berries around a central core. The outer rind is thick, rough, and patterned with hexagonal scales. The flesh is yellow and sweet-tart, surrounding a fibrous central core.

Pineapple growth requires warm temperatures and well-drained soil. It is propagated by slips, suckers, or tissue-culture plantlets. Time to first harvest is typically 12–24 months after planting; fruit is harvested when exterior color brightens and aroma develops.

The fruit is non-climacteric, so ripening slows after harvest. It stores for several days at cool temperatures and longer if cooled and controlled. Nutritionally, pineapple supplies vitamin C, manganese, dietary fiber, and bromelain, an enzyme used in meat tenderizing and some medicines.

In commerce, pineapple is consumed fresh or processed into canned fruit or juice. Major producers include Costa Rica, the Philippines, Thailand, and Indonesia. It is widely used in desserts, savory dishes, and beverages.