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Pineapple – The United States ranks as one of the world’s leading suppliers of pineapples even though Hawaii is the only state that produces them. Pineapples are an excellent source of vitamin C and maganese.  In addition, it is a good source of vitamins B1 and B6, copper, magnesium, and dietary fiber. Fresh pineapple is rich in bromelain, which not only aids in digestion but can effectively reduce inflammation and swelling and can break down mucus in respiratory conditions.

A ripe pineapple has a fruity, fragrant aroma, is more yellow that green in color, and is heavy for it’s size. Pineapple can be left at room temperature for one or tow days before serving – this will not help it to become any sweeter but will help it to become softer and more juicy. Keep in mind pineapples are very perishable and should be watched for spoilage. Cut up pineapple should be stored in an airtight container in the refrigerator.

To Prepare:  Pineapples must be washed thoroughly. After washing, remove the crown and base with a knife. To peel pineapple, place it base side down and carefully slice off the skin, carving out any remaining “eyes” with the tip of your knife.

Pineapples are usually enjoyed row, but can be grilled to enjoy the caramelization of the fruit’s juices.  Yum!

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