 |
||
|
Your store:Meals For You Change Store |
You are not signed in. Sign In | |
 | |
 |
Newsletters |
|
Tips, Hints and Articles |
|
Kitchen Glossary |
|
Dietary Exchange Tables |
|
Health Guide |
|
Guide to Meat Cuts |
|
USDA Food Search |
 | |
|
|
||||||||||
 |
||||||||||
|
||||||||||
 |
||||||||||
 |
||||||||||
|
||||||||||
|
||||||||||
        |
|
|
Tips For Buying Pineapple Pineapples are available all year, but are most abundant from March through June. Hawaii, Puerto Rico, and Mexico are principal suppliers. Present marketing practices, including air shipments, allow pineapples to be harvested as nearly ripe as possible. They are delivered to market near the peak of sweetness, with color ranging from green to orange and yellow. A mature green pineapple will normally turn yellow to orange within a few days at room temperature, but many are already fully colored when you find them in the food store. Look for: Bright color, fragrant pineapple aroma, and a very slight separation of the eyes or pips--the berry-like fruitlets patterned in a spiral on the fruit core. At their mature stage, pineapples are usually dark green, firm, plump, and heavy for their size. The larger the fruit, the greater the proportion of edible flesh. As the popular varieties ripen, the green color turns to orange and yellow. When fully colored, pineapples are golden yellow, orange-yellow, or reddish brown, depending on the variety. Avoid: Pineapples with sunken or slightly pointed pips, dull yellowish-green color, and dried appearance--all signs of immaturity. Also avoid bruised fruit, shown by discolored or soft spots, which are susceptible to decay. Other signs of decay are traces of mold, unpleasant odor, and eyes that are dark and watery. Courtesy of Consumer Information Center, Pueblo, CO, 81009 |
| Try our keyword search! We search both title and content to find useful information for you. |
| More Tips: |
|
|
