If you need something really sweet, and not just any old fruit will
do, reach for fresh pineapple. It is one of the sweetest fruits around,
and has much less caloric value than a sugary, flour-filled, processed
dessert.
Although pineapples from Puerto Rico,
Mexico, and elsewhere are cheaper, they aren't as juicy and flavorful
as those from Hawaii. But all pineapples share the same desirable
characteristics: exceptionally sweet taste and high fiber content.
Health Benefits
Serve pineapple for dessert and no
one will complain about missing sweets. That's just one benefit of this
delicacy. Moreover, its fiber will fill you up and might help keep you
regular. Pineapple is also a sweet way to get your manganese, which is
one of many bone-strengthening minerals
and a star player when it comes to protecting you against free radical
damages via its role in the antioxidant enzyme superoxide dismutase. One
cup exceeds a day's recommended amount by 30 percent. You also get a
decent amount of copper and thiamin, plus more than a third of your recommended vitamin C needs.
Vitamin C is an antioxidant, but it also helps keep your immune system in tip-top shape by increasing your resistance against colds, flu,
and other infectious diseases. Fresh, raw pineapple contains an enzyme
called bromelain that aids digestion and helps prevent inflammation and
swelling. To get the most anti-inflammatory benefit, some suggest that
you eat pineapple alone so the bromelain isn't used up digesting other
food you've eaten with it.
Selection and Storage
When choosing pineapple, forget all
the other tricks; let your nose be your guide. A ripe pineapple emits a
sweet aroma from its base, except when cold. Color is not reliable; ripe
pineapples vary in color by variety. Don't rely on plucking a leaf from
the middle either. You can do this with all but the most unripe
pineapples. And it can just as easily mean that it's rotten.
Choose a large pineapple that feels
heavy for its size, indicating juiciness and a lot of pulp. The "eyes"
should stand out. A ripe pineapple yields slightly when pressed.
Once a pineapple is picked, it's as sweet as it will ever get. It does no good to let it "ripen" at home. It will only rot.
Preparation and Serving Tips
Tips on tackling a pineapple: Cut off
the bottom and top, then use a sharp knife to peel the outside first.
Remove any remaining "eyes." Cut into quarters and remove the core from
each quarter, then cut into slices. Or cut into quarters and scoop out
the inside without peeling it at all. Refrigerate cut-up pieces.
Try fruit kabobs for a unique
dessert: Alternate pineapple, strawberries, and other fruit on skewers.
Or grill pineapple skewered with vegetables. Try pineapple on a brown
rice and bean dish to give it zing; this is a great alternative to a
meat-based dish.
Pineapple contains an enzyme called bromelain that breaks down protein and is the reason why gelatin won't set when fresh pineapple is added. Use canned pineapple instead.
Remember, pineapple is a very sweet
solution for your sugar cravings, which can help you stick to your
weight-loss plan and forgo dessert cart.
Written by REX
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