The origins of the “succulent Fruit”
The pineapple is native to southern Brazil and Paraguay. Native tribes sailing up through South and Central America to the West Indies are though to have spread its growth way before Columbus had arrived. Pineapple was originally called “anana” – a Caribbean word for “excellent fruit”. European explorers called the fruit the “Pine of the Indies.” Later, when it was introduced to the English, the word “apple” was added to associate it with another delicious fruit that people enjoyed. Thus, the “pineapple” was born. Christopher Columbus is responsible for introducing the pineapple to Europe following his exploration of the Caribbean islands in 1493, when he brought samples to Queen Isabella of Spain. Pineapple was subsequently spread around the world on sailing ships that carried it for protection against scurvy. Some say a Spaniard brought the first pineapples to the Hawaiian Islands about 1813. Others think the pineapple didn’t reach Hawaii until 1886, brought from Guyana.
Pineapple Culture
Caribbean native tribes placed pineapples or pineapple crowns outside the entrances to their dwellings as symbols of friendship and hospitality. Europeans adopted the motif and the fruit was represented in carvings over doorways in Spain, England and later, in New England. In Peru, the pineapple was used as a decorative design theme on ancient pottery.
*RECIPES USING PINAPPLE* Maui Pineapple Fried Rice
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Ingredients
2 cups cooked rice (long grain or Calrose)
2 tablespoons oil
3/4 cup chopped onion
2 large cloves garlic, minced
1 cup diced fresh Maui Hawaiian Gold® Pineapple
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 tablespoons soy sauce
2 tablespoons oyster sauce*
1 teaspoon Sambal Oelek* Ground Fresh Chili Paste
2 eggs, beatenInstructions
Heat oil in a large skillet. Add onion and garlic; cook and stir over medium-low heat for 10 minutes until softened. Add the rice to the skillet; cook over medium-high heat for 5 to 10 minutes. Stir together the pineapple, bell pepper, soy sauce, oyster sauce and chili paste; add to the skillet and stir until well blended. Push the rice to one side of the skillet and add the eggs to the other side. Cook, stirring constantly, until eggs are cooked through. Stir the cooked eggs into rice.
Makes 6 servings.
*Available at Asian markets and in the ethnic food section of some grocery stores.
Grilled Fresh Pineapple
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Ingredients
1 fresh pineappleInstructions
Prepare grill.
Cut pineapple lengthwise through crown, keeping crown attached, cut each half in half, repeating until you have 8 wedges.
Grill pineapple wedges, alternating cut sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until just charred, about 2 minutes on each cut side.
To serve, cut fruit from shell with a sharp knife. Leaving fruit wedge resting on shell, cut each wedge into bite-size pieces.
Serves 8.
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