Spring is the season for eating pineapples. With their aromatic scent and sweet and sour taste, pineapples are also highly nutritious. Pineapples are rich in fructose, glucose, malic acid, and citric acid, and contain vitamins C, B1, B2, niacin, and elements like calcium and phosphorus. They are also a good source of dietary fiber. The bromelain enzyme in pineapples can break down proteins, reduce inflammation and edema. Eating a piece of pineapple after a greasy meal can freshen the palate, cut through the grease, and aid digestion. However, this enzyme has a special irritating effect on the tongue and oral mucosa, and salt can inhibit its activity. Therefore, when eating pineapple, you should peel it and trim off the eyes, cut the flesh into pieces, soak them in light saltwater, and then eat them. Traditional Chinese medicine considers pineapple to be slightly cool-natured. Eating too much can easily harm the stomach and intestines. For people with sensitive digestive systems, excessive consumption can cause diarrhea, and the daily intake should not exceed half a pineapple.
When eating pineapples, people often discard the core because it is harder and has a less pleasant texture. In reality, the core has a much higher fiber content than the flesh of the pineapple, and its coarse fiber is more beneficial for promoting gastrointestinal motility and boosting the body's metabolism. If people find the texture too hard, they can stir-fry the pineapple core to cut through grease, increase appetite, and boost their intake of dietary fiber. Hu Youli, an associate professor in the Department of Fruit Tree Cultivation at the College of Horticulture, South China Agricultural University, explains, "Not all pineapple cores are edible. The fiber particles in the core of an unripe pineapple are too large and difficult to digest. When buying a pineapple, try to choose a smaller one that is egg yolk-colored."