It's currently pineapple season, and you can often smell the sweet aroma of pineapples on the streets. Pineapples not only contain various vitamins needed by the human body but also multiple natural minerals. They have effects such as relieving greasiness, aiding digestion, quenching thirst, relieving vexation, and sobering up with a boost of energy. So, how can you pick a good pineapple?
The main types of pineapples on the market now are from Hainan, Guangdong, and Yunnan. In comparison, Hainan pineapples, which grow in the tropics and have longer sun exposure, taste better. In terms of appearance, Hainan pineapples are generally medium-sized, short and plump, with longer leaves and fewer, larger eyes.
In addition, when picking a pineapple, you should pay attention to the following aspects: In terms of firmness, gently press the pineapple's scales. One that is slightly soft and springy has a better degree of ripeness. A hard one is not yet ripe, and if you can press out juice, it's overripe and best not to be bought. In terms of color, the leaves of a ripe pineapple are generally greenish-brown. If you want to eat it on the same day, buy one with orange-yellow scales that is ninety percent ripe. If you plan to eat it in two days, buy a bright yellow one with a slight greenish luster at both ends, which is generally eighty percent ripe. In terms of smell, a perfectly ripe pineapple has a light fragrance from its skin, and the aroma is even more rich after being cut. If it has a strong, pungent smell before being cut, it means it's overripe.
It should be noted that pineapples contain a protease. For people with allergies and children with tender oral and skin, it can at least irritate the oral mucosa, causing numbness, itching, or even swelling of the lips. In severe cases, symptoms such as diarrhea, vomiting, and headache may occur. Therefore, it is best to soak pineapple in light salt water before eating. The soaking time should be about half an hour. If the time is not long enough, the pineapple protease will not be completely destroyed. If the time is too long, it will lead to nutrient loss and is easy for bacteria to grow. Alternatively, you can boil the flesh and then let it cool before eating. Over 90% of the pineapple protease will be destroyed when heated to 100°C. The overall taste is milder than that of salt-soaked pineapple. Adding some sugar and freezing it in the refrigerator will make the texture even better. Finally, Chen Xiafei reminds us that controlling the amount of pineapple eaten is also very important. It is generally appropriate to eat about two liang (100 grams), and a maximum of half a pineapple.