Delicious, sweet, juicy and yellow, the pineapple satisfies my sweet craving after my food. What’s wonderful about this versatile fruit is that it can be combined with a variety of cuisines and with most food groups whether they be salads, vegetables, yogurt, sweets or meat/chicken preparations.
Pineapples have a vibrant tropical flavour that balances the tastes of sweet and tart. The area close to the base of the fruit has more sugar content and therefore a sweeter taste. But this fruit is not all about sweetness. It contains a proteolytic enzyme, bromelain, which breaks down protein. And because of the bromelain, blood clot formation can be prevented. Pineapple is rich in vitamin C which helps in defending the body against atherosclerosis and heart disease. Pineapples are also vital for the proper function of the immune system, making them a nutrient for the prevention of ear infections, colds and flu. An excellent source of manganese, which is an essential cofactor in a number of enzymes important in energy production and antioxidant defences, the pineapple is also a good source of thiamine, a vitamin B that acts as a cofactor in enzymatic reactions to energy production.
Carrots keep your eyes bright, but so can the pineapple! Add fresh pineapple to your morning smoothie, lunch time yogurt. Try adding chunks of pineapple to coleslaw or carrot salad and over a period of time, watch the difference it makes to your overall health.
The writer is a Mumbai-based nutritionist