The correct way to eat pineapple is to remove the skin and heart of the fruit, then cut into slices and put them in 1%-2% salt water for 20 minutes or heat and steam.

Pineapple (scientific name: Ananas comosus), is one of the tropical fruits. It is called wang-li or wang-lai (?ng-l?i) in Fujian and Taiwan, huang-li in New Malaysia, and pineapple in mainland China and Hong Kong. There are more than 70 varieties, one of the four famous fruits of Lingnan.

Pineapple is native to South America, Brazil, Paraguay, along the Amazon River Basin, the 16th century from Brazil to China. It has now spread throughout the tropics. Its edible part mainly consists of fleshy enlarged inflorescence axis, spirally arranged in the periphery of the flowers, flowers usually do not bear fruit, the persistent perianth lobes surrounded by a cavity, the cavity hides the atrophied stamens and styles. Leaf fiber is very tough, can be used for fabric, rope, netting and papermaking.

Pineapple and pineapple are biologically the same fruit. In the market, pineapple and pineapple are different varieties of fruits: pineapple has "inner thorns" that need to be removed after peeling; while pineapple does not have "inner thorns" after removing the outer skin, and does not need a knife to cut out a groove.

Morphological characteristics

Pineapple stem short. Leaves are numerous, rosulate, sword-shaped, 40-90 centimeters long, 4-7 centimeters wide, acuminate at the tip, entire or sharply toothed, green on the ventral surface, pinkish green on the abaxial surface, often tawny at the margins and tips, and smaller, often reddish, at the top of the inflorescence.

Inflorescences drawn from leafy clusters, pine-ball-like, 6-8 cm long, enlarged when fruiting; bracts green at base, reddish in upper half, triangular-ovate; sepals broadly ovate, fleshy, reddish at tip, ca. 1 cm long; petals long elliptic, pointed at tip, ca. 2 cm long, purplish-red in upper part, white in lower part.

Polygamous fruit fleshy, more than 15 cm long. Flowering period summer to winter.

Cultivar Classification

Usually, pineapple cultivars are divided into four categories, namely, Caine, Queen, Spanish and hybrids.

Caines

Pineapple

Also known as Sarawak, it was discovered by a French expedition in the Guyana Cain region of South America and got its name. Cultivation is extremely wide, accounting for about 80% of the world's pineapple cultivation area. Plants tall and robust, leaf margins without thorns or a few thorns at the tip of the leaf. Fruit large, the average single fruit weighs more than 1100 grams, cylindrical, small flat fruit, shallow eye, bracts short and wide; yellowish flesh, juicy, sweet and sour moderate, soluble solids 14% to 16%, high up to 20% or more, acid content of 0.5% to 0.6%, the main varieties for the system of canned goods.

Queen class

The Department of the oldest cultivars, more than 400 years of cultivation history, for South Africa, Vietnam and China, one of the main varieties. The plant is medium to large, the leaves are shorter than those of Cayenne, and the leaf margins are spiny; the fruit is cylindrical or conical, with a single fruit weighing 400~1500 grams, and a cone-shaped protrusion of the small fruit, with a deep eye and the tip of the bract exceeding that of the small fruit; the fruit flesh is yellow to dark yellow, with crispy and tender texture, high sugar content, juicy and sweet flavor, and a strong fragrance, and is mainly freshly eaten.

Spanish class

Larger plants, softer leaves, yellow-green, leaf margins have red thorns, but there are also thornless varieties; fruit medium-large, single fruit weighing 500-1000 grams, small fruit large and flat, central raised or sunken; eye deep, orange flesh, strong flavor, more fiber, for canning and juice.

Hybrid variety

It is a good breed through sexual hybridization and other means of cultivation of hybrid seed breeding. The plant is tall and erect, with spiny leaf margins, lavender flowers, and a fruit shape that is less than upright, with a single fruit weighing 1200-1500 grams. Flesh yellow, crisp, less fiber, sweet and tasty, soluble solids 11% ~ 15%, acid content of 0.3% ~ 0.6%, can be eaten fresh, can also be processed canned.