pineapple w/juice
Rich in vitamin C (providing approximately 80% of daily value per cup) and bromelain, a proteolytic enzyme with anti-inflammatory properties. Contains dietary fiber and manganese, with minimal fat and sodium.
About
Pineapple (Ananas comosus) is a tropical fruit native to South America, characterized by a dense, fibrous flesh enclosed in a thick, waxy rind with a distinctive hexagonal pattern of "eyes." The fruit ranges from 2 to 5 pounds in weight and features a crown of sword-like leaves at its apex. The flesh is firm yet juicy, ranging in color from pale yellow to deep golden, with a balance of sweetness and tartness attributed to its natural sugars and citric acid content. Pineapple with juice refers to the fresh fruit in its natural state, containing the cellular liquid that comprises roughly 85% of the fruit's weight. This juice is rich in enzymes, particularly bromelain, which imparts the characteristic slightly peppery finish and is notable for its protein-digesting properties.
Culinary Uses
Pineapple with juice is employed across numerous culinary traditions as both a fresh fruit and a source of flavorful liquid. The fruit is consumed fresh, diced into fruit salads, or grilled to caramelize its natural sugars. The juice is extracted for beverages, marinades, and glazes—particularly effective in Asian cuisines where it balances savory and spicy elements in dishes such as Thai curry and Hawaiian poke. The bromelain enzyme makes pineapple juice an ideal meat tenderizer in marinades. In pastry work, fresh pineapple is used in upside-down cakes, tarts, and compotes, while the juice reduces to syrups for cocktails and sauces.