Pineapple
अनानास · ಅನಾನಸ್ · அன்னாசி · കൈതച്ചക്ക · అనాసపండు
Fresh Produce
Eaten as fruit, and cooked where a dish wants sharp sweetness rather than sugar — pineapple gojju and menaskai in Karnataka, pachadi in Kerala, grilled or roasted as a starter. The acid survives heat, so cooking concentrates it instead of flattening it into plain sweetness.
What to know
Raw pineapple carries bromelain, a protein-splitting enzyme, which is why a raw-fruit marinade turns curd loose and bitter if it stands. Cook or grill the fruit first, or keep the contact short.
- Choosing it
- Smell the base: it should be sweet and clear. No smell means unripe, a winey smell means past it. The fruit should give slightly under a thumb, and colour is not the test — plenty of ripe ones stay green.
- Storing it
- Keep a whole fruit at room temperature until it smells ready, then refrigerate up to three days. Cut pineapple goes in an airtight box and is best within two days.
Measures
- 1 cup ≈ 130 g
Cups here are the Indian 200 ml cup, not the 240 ml US cup — a common reason a recipe does not work. Weigh where you can; the grams are the figure we cook to.
Recipes using pineapple
None published yet.