Introduction:
The pineapple is also called the "queen of tropical fruits". It is native to Brazil and its flesh tastes sour and sweet. It is available fresh, canned or dried and can be eaten in all varieties.
Use/Preparation:
Pineapple tastes particularly good fresh or dried as a simple snack, with desserts, in muesli, cakes, as juice, chutney or in cocktails. But it also combines well with savoury dishes such as pizza, curries, meat, fish and rice dishes.
Health:
The enzyme bromelain, which is contained in the pineapple, has an anti-inflammatory and digestive effect and is said to strengthen the immune system. In addition, the fruit provides a high amount of vitamin C, minerals and trace elements such as calcium, potassium, magnesium, iron, phosphorus and zinc. The biogenic amines it contains act as histamine liberators, which is why people with histamine intolerance should better avoid pineapple.
Alternatives:
Papaya, like pineapple, contains the enzyme bromelain in high quantities. It also resembles the tropical fruit in taste and texture, just like juicy peaches, apricots, mango or apple cubes.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 50/209 |
| Fat | 0,1 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 13,1 g |
| Sugar | 9,9 g |
| Protein | 0,5 g |
| Salt | 0 g |
