The English named the exceedingly juicy, sweet-tart pineapple for its resemblance to a pinecone. A favorite tropical fruit,
it’s grown primarily in Hawaii.
Season: Year-round; peak March through June.
How to Choose Pineapples
Color does not indicate ripeness—depending on variety, the prickly, diamond-patterned exterior may be green, yellow, or orange. Since a pineapple’s flavor stops developing once it’s picked, buy only fully ripe specimens with a sweet aroma at the stem end and flesh that yields slightly to firm pressure. Avoid fruits with soft spots or yellowed, dry leaves (look for bright green, fresh-looking tops). If you’re selecting a pineapple for cooking, pick one that’s firm.
How to Store Pineapples
Changes in temperature cause soft, dark spots, so if a whole pineapple was bought chilled, keep it in the refrigerator, for up to 4 days. They can be kept at room temperature for up to 5 days, but keep them out of direct sunlight, since they ferment easily. Cut fruit can be refrigerated in a tightly covered container for up to 3 days.
How to Prepare Pineapples
Remove a thick slice from the top and bottom with a serrated knife, then cut away the skin from the top downward. Remove the eyes with a small paring knife. If you want rings, make slices, then cut out the core with a round cookie cutter. If you want chunks, cut the pineapple into quarters, cut out the core, and trim the skin.
Fruits and vegetables at their peak right now.
Find out what's in season in your area right now, then locate a farmers' market near you.