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. . . the name Pineapple came from European explorers in the Caribbean who thought the fruit looked like a pinecone with flesh like an apple.
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MD2 Pineapple, extra sweet
Pineapples should look fresh with deep green leaves that show no yellowing, browning or dryness. Only select pineapples that are fully ripe since pineapples do not ripen or get any sweeter after they are picked.
MD2’ is a hybrid developed by the Hawaiian Pineapple Research Institute. It gives a medium to large (1.3-2.5 kg) cylindrical, square-shouldered fruit, with a well-shaped crown, large flat eyes, and an intense orange-yellow colour.
The clear yellow pulp is sweet, compact, and fibrous. It is high in sugar and therefore very sweet, very tasty with a lovely aroma.
Preparation
Preparing a pineapple can be time consuming but it is well worth it. The preparation process involves peeling, removing the eyes and removing or cutting around the fibrous centre core. First trim the top and bottom to the flesh with a sharp knife. Then, with the pineapple upright, slice off the shell or skin in sheets. With a sharp knife remove the eyes just deep enough to lift out the section that contains the eye.
Then cut the pineapple lengthwise in four parts to be able to cut of the centre core from the middle. Some pineapples have soft cores that can be eaten, but most of the time it will be pretty hard. Slice away the core by cutting lengthwise just under core. Enjoy your fresh pineapple!
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