Pineapple is an alkaline food.

Based on the taste or pH, pineapple is an acidic food. However, this is not the standard for judging the acidity or alkalinity of food. The acidic and alkaline properties of food are based on the acidity or alkalinity of the final metabolites after metabolism by the organism.

Pineapple is widely distributed between the Tropic of Cancer and the Tropic of Cancer, is one of the world's important fruits, the world has more than 80 countries and regions as economic cultivation. The main producing areas are concentrated in Thailand, the Philippines, Indonesia, Vietnam, Brazil, South Africa and the United States and other countries, China is one of the top ten main pineapple producing countries. It is cultivated in Guangdong (Zhanjiang Leizhou, Zhongshan Shenwan), Hainan, Fujian, Guangxi, Yunnan and Taiwan in China.

Selection method

1, look at the appearance of morphology: high-quality pineapple fruit is cylindrical or both ends slightly pointed ovoid, uniform size moderate, fruit shape is correct, the number of bud eye is small. Good maturity of the pineapple skin was light yellow or bright yellow, both ends slightly greenish, the top of the crown bud was greenish brown; raw pineapple skin color iron green or slightly brown.

2, look at the pulp organization: after cutting, the fruit eye shallow and small, the interior was light yellow, thick flesh and core fine pineapple for high quality products; inferior pineapple fruit eye deep and more, the internal organization of the gap is larger, thin flesh and core coarse; immature pineapple flesh is brittle and hard and white.