Almost all the sweetness of a pineapple appears when it is still standing and ripens there for a few days. Once picked, the fruit will not become sweeter. On the other hand, this spiky fruit can ripen even when the skin is still completely green! With a little luck, the "green" pineapple will be sweet and delicious. If not, there are some secrets to making the fruit softer and more pleasant to consume. Keep reading to learn!
Part 1 of 2: Dealing with a Green Pineapple
Step 1. Do you know those signs we use to know if other fruits are ripe?
They won't do much in a pineapple. Bring your nose closer to the base of the fruit and smell it. If it is strong and pungent, the pineapple is ripe. Otherwise, no. Remember to leave the fruit at room temperature before doing this step, as cold pineapples don't really have much aroma.
A pineapple with a yellowish skin is probably the best option when buying, but this test is never perfect. Many fruits remain fully green even after ripening. Others have the yellow skin, but the pulp remains hard and the taste is not pleasant on the palate
Step 2. Since the pineapple doesn't get sweeter after it's picked, you can only wait for the fruit to become softer and juicier
All the sweetness of pineapple comes from the starches found in the stem of the foot. Once this source is taken out of the equation, the fruit cannot be sweet on its own.
- A green pineapple will usually also change color.
- If stored for a long time, it is possible that the fruit will become even more acidic…
Step 3. Store the pineapple upside down (optional)
In this way, the remaining starches in the base of the fruit will be converted to sugar. Theoretically, the substance will spread better if the pineapple is upside down. In practice, the difference is not very big. However, it's worth a try!
- The skin color also starts to change from the base upwards, but this is not relevant for determining the ripeness of the pineapple after it is picked.
- For ease of positioning, remove the crown and place the fruit upside down on a damp towel.
Step 4. Leave at room temperature
The fruit will soften within a day or two. If the period is longer, most pineapples end up fermenting.
- If the fruit was picked still unripe, the taste will still be unpleasant. Read on to learn how to improve this problem.
- If you don't want to consume the pineapple right away, refrigerate it for two to four days.
Part 2 of 2: Eating a still green pineapple
Step 1. First, be very careful when consuming a green pineapple as the fruit can be toxic
The throat may become sore, and the laxative effect could be severe. That said, don't forget that commercially sold pineapples are often partially ripe, even with the green skins.
Even a ripe pineapple can make your mouth bleed when eating. The techniques taught below serve to prevent this
Step 2. Cut the pineapple
First, remove the wreath from the fruit and place it upright on a board. Slowly remove the bark. Then chop or slice.
Step 3. Grill the pineapple.
This process will caramelize all the sugar in the fruit and, consequently, make it more delicious. The heat will also neutralize bromelain, an enzyme that can cause bleeding and mouth pain when consuming pineapple.
Step 4. Place the pineapple slices in the oven
The result is the same as the previous grilling process: a sweet and very tasty fruit. If the pineapple is too green and hard, the tip is to sprinkle brown sugar on top before roasting.
Step 5. Cook the pineapple
In this process, although the sugar is not caramelized, all the bromelain will be neutralized. Try the following:
- Place pieces of pineapple in a pan together with all the juice released by the fruit at the time of cutting;
- Add water until covered;
- Light the heat from medium to high and bring to a boil;
- Lower the heat and cook for 10 minutes;
- Drain the water and let the fruit cool.
Step 6. If the fruit is not sweet, how about sprinkling sugar over the pieces?
Eat immediately or refrigerate in a covered jar.
- There is no need to put the pineapple in a bread bag or close to other fruits. This technique works well with pears, bananas and apples, but not pineapples. The process can even make the fruit turn yellow, but the flavor will not change.
- Pineapples are usually sweeter and less acidic in summer.