Pineapple

Pineapple
Ananas comosus (L.) Merr.
Bromeliaceae Family

Description of Pineapple

Pineapple is a perennial herbaceous plant, 2–5 ft (0.6–1.5 m) tall, with a rosette of long (20–39 in or 50–100 cm), narrow, succulent leaves with serrated edges. Flowers are bisexual, small, yellowish-green, 0.12–0.2 in (3–5 mm), arranged in a dense spike-like inflorescence on a flowering stem. Fruits are composite, weighing 1.1–4.4 lb (0.5–2 kg, sometimes up to 11 lb or 5 kg), golden-brown, with a crown of leaves at the top. The flesh is juicy, white or pale yellow, sweet-tart, and aromatic. Cultivars: ‘Cayenne’, ‘Queen’, ‘MD-2’. Flowering occurs in May–June, fruiting 12–18 months after planting.

 

Distribution and Ecology of Pineapple

Pineapple originates from South America (Paraguay, southern Brazil). It is cultivated in tropical and subtropical regions, including Costa Rica, the Philippines, Thailand, Brazil, Hawaii, and Nigeria. It prefers warm climates (68–86°F or 20–30°C), acidic soils (pH 4.5–6.5), and annual rainfall of 59 in (1500 mm) or irrigation (5–8 gal or 20–30 L per plant every 7–10 days). The plant is sun-loving, requiring 6–8 hours of sunlight daily. Propagation is vegetative (via crown or suckers). Yield: 1–2 fruits per plant per cycle. Care includes nitrogen fertilization (0.35–0.53 oz/m² or 10–15 g/m²) and protection against mealybugs and phytophthora. Pineapple helps prevent soil erosion.

 

Raw Materials from Pineapple

Raw materials include fruits (fructus Ananas comosus), juice, and leaves (folia Ananas comosus). Fruits are harvested at technical ripeness (golden-brown color) and dried at 104–122°F (40–50°C), yielding 10–15%. Leaves are collected during growth and dried at 86–104°F (30–40°C), yielding 15–20%. Juice is extracted from fresh fruits and used immediately or preserved. Quality standards: fruits free of rot; leaves green; moisture ≤12%. Store in airtight containers (fresh fruits: 1 month at 45–50°F or 7–10°C; dried fruits: 1 year; leaves: 1 year). Fruits have a sweet aroma and sweet-tart taste.

 

Chemical Composition of Pineapple

Fruits contain water (85%), sugars (up to 15%, mainly sucrose), organic acids (citric, malic, up to 1.3%), pectins (up to 0.5%), vitamins (C up to 50 mg/100 g, B1 0.08 mg/100 g, B2 0.03 mg/100 g, B6 0.1 mg/100 g, folic acid 18 µg/100 g), bromelain, and minerals (calcium 320 mg/100 g, potassium 120 mg/100 g, magnesium 11 mg/100 g, iron 0.3 mg/100 g). Leaves contain fiber (up to 30%), phenols, glycosides, and vitamin C (up to 100 mg/100 g). Fruit calories: 50–55 kcal/100 g (fresh), 250–300 kcal/100 g (dried).

 

Uses and Benefits of Pineapple

Pineapple offers anti-inflammatory, anti-edema, digestive, and antimicrobial effects due to bromelain. It is used in traditional remedies for constipation, amebiasis, dysentery, gastrointestinal disorders, thyroid issues, heart, kidney, and liver conditions, anemia, bronchitis, and asthma. Juice may support gut microbiota, alleviate symptoms of neurosis, depression, and scurvy, and is used for gargling sore throats. Leaves are used as an anthelmintic. In homeopathy, pineapple is used for nervous system disorders. Consult a healthcare professional before medicinal use.

 

Precautions for Using Pineapple

Consuming more than 1.1 lb (500 g) of fresh fruit or 3.5 oz (100 g) of dried fruit daily may cause stomach irritation or diarrhea. Store juice at 32–41°F (0–5°C) for no longer than 24 hours. Limit children under 3 to 1.8 oz (50 g) of fruit daily. Bromelain may enhance the effects of antibiotics and anticoagulants, requiring medical consultation. Wash fruits thoroughly to remove pesticides. Prolonged use of leaf infusions (>2 weeks) requires medical supervision.

 

Contraindications for Using Pineapple

Pineapple is contraindicated for allergies to Bromeliaceae, gastritis with high acidity, acute stomach ulcers, pregnancy (juice may increase uterine tone), lactation, use of anticoagulants, and children under 1 year.

 

Medicinal Recipes with Pineapple

1. Juice for digestion. Drink 6.8 oz (200 ml) freshly squeezed pineapple juice once daily, 30 minutes before meals, for 7 days.
2. Leaf infusion for deworming. Chop 1.8 oz (50 g) fresh leaves, steep in 17 oz (500 ml) boiling water for 4 hours, drink 1.7 oz (50 ml) 3 times daily, 20 minutes before meals, for 7–10 days.
3. Gargle for sore throat. Mix 3.4 oz (100 ml) pineapple juice with 3.4 oz (100 ml) warm water, gargle 3–4 times daily for 5 days.
4. Drink for constipation. Mix 5.1 oz (150 ml) pineapple juice, 1.7 oz (50 ml) apple juice, and 1 tsp honey, drink once daily on an empty stomach for 5–7 days.

 

Cosmetic Uses of Pineapple

Pineapple is used in cosmetics due to bromelain (exfoliating, anti-inflammatory) and vitamin C (brightening, collagen stimulation).

1. Brightening mask. Mix 0.7 oz (20 g) pineapple pulp, 1 tsp honey, and 1 tsp olive oil, apply for 15–20 minutes, rinse, 1–2 times weekly.
2. Body scrub. Mix 1 oz (30 g) pineapple pulp, 0.7 oz (20 g) sea salt, and 0.35 oz (10 g) coconut oil, massage for 3–5 minutes, rinse, once weekly.
3. Toner for oily skin. Mix 1.7 oz (50 ml) pineapple juice, 1.7 oz (50 ml) water, and 1 tsp lemon juice, wipe face 1–2 times daily.
4. Moisturizing mask. Mix 0.7 oz (20 g) pineapple pulp with 0.35 oz (10 g) yogurt, apply for 15 minutes, rinse, twice weekly.

 

Culinary Uses of Pineapple

Pineapple fruits are used fresh, dried, canned, in beverages, and desserts.

1. Compote. Boil 7 oz (200 g) fresh pineapple in 34 oz (1 L) water with 1.8 oz (50 g) sugar for 10 minutes, strain.
2. Jam. Boil 2.2 lb (1 kg) pineapple with 1.8 lb (800 g) sugar and 6.8 oz (200 ml) water for 30 minutes, store in sterilized jars.
3. Smoothie. Blend 7 oz (200 g) pineapple, 3.4 oz (100 ml) yogurt, and 0.35 oz (10 g) honey.
4. Salad. Mix 7 oz (200 g) pineapple, 3.5 oz (100 g) apples, 1.8 oz (50 g) raisins, and 0.7 oz (20 g) honey, serve chilled.

Tips: Store fresh fruits at 45–50°F (7–10°C) for up to 4 weeks, dried fruits for up to 1 year. Remove the core before preparation.

 

Other Uses of Pineapple

Pineapple is used in ornamental landscaping for tropical gardens and to prevent soil erosion.