An extraordinary tropical fruit of Mother Earth, increasingly within our reach: from gourmet fruit salads ad estrattthe&c., passing through some original dishes, the'pineapple is the protagonist of ours pleasure and well-being in the kitchen.
And if now science tells us that eating fruit does lose weight, this is the fruit "Slimming" par excellence. Let's review secrets and properties together.
It's the pineapple that eats you!
Let's start with some curiosity: did you know that each fruit is combined with a certain character? Tell me what fruit you eat and I'll tell you who you are … Pineapple is a fruit decision maker, of those who rely on themselves, know how to organize, are sincere and honest. Do you know who is crazy about pineapple? Pork! Which of course eats it whole …
A special fruit, the only edible of the great Bromeli familyB.Cisae, is highly nutritious and provides ahigh percentage of water, vitamins and minerals, giving us energy and hydration at the same time. Do you know that weird little prick on the tongue that causes pineapple? Well, it's about bromelain (the stem is the richest), an enzyme that "eats" your tongue … gives your body so many benefits.
In great shape
The list of its beneficial properties is truly endless: loaded with vitamins (primarily C) and minerals (manganese in particular), is anti-inflammatory, digestive, friend of teeth and gums, it is certainly the ideal fruit for those who want to keep fit. A true detoxifying natural, actively helps in eliminate liquids and to avoid retention, it stimulates the correct functioning of the kidneys, eliminating fats, cleaning from residues and preventing the formation of stones. Diuretic, anticellulitic, it is a fruit thepackaged with antioxidants, contains a lot of fiber and few calories. And avoid creating them intestinal gas …
In the plate and in the glass
Originally from South America and in particular from Brazil, it is the star of the Piña Colada, a classic tasty and fragrant long drink. In non-alcoholic drinks it is the protagonist, also as a tasty aperitif: try it with ginger. For a good daytime juice, on the other hand, the combination with blackberries or grapes is excellent to promote a good sleep.
The world's largest pineapple producer is nowadays Hawaii, where it also comes from the poke , the raw fish salad for a couple of years in full swing. Indeed it is exquisite paired with salmon – maybe in skewers, or in the original carpaccio, rather than the sword – how about a beautiful tartare? Another great classic: shrimp and prawns. Speaking of Hawaii and pairings … remember the famous 'Hawaiian pizza', with ham and pineapple?! ?? Well, on the list of the most daring combinations of cold cuts and fruit, This historian finds his deserved place. The suggestion is to choose that of Prague. Maybe doing both grilled, in a summer barbecue where the yellow fruit may well appear next to the vegetables (embers not too hot, cooking for about 10 minutes, turning it once). Powdered by sugar and cinnamon, become a super dessert! Returning to cold cuts, more: try the wrapped pineapple cubes in the bacon! In the seconds it is perfect with chicken or with the classic shrimp, in fact – in both cases, too in salad. You can also put it in the classic summer rice salad, added to the usual ingredients. And then, of course, dessert à gogo, from the exquisite pineapple tiramisu, from small tatin with roasted pineapple to inverted pineapple cake.
Tropical yet sustainable
Tropical fruit is increasingly cultivated in Italy, but unfortunately the pineapple does not (yet!) fall between this. The good news is that it is still possible to buy sustainable pineapple also at our latitudes: the solidarity market now also offers them in large-scale distribution. Organic pineapple is booming, and in any case it is perhaps the fruit that it requires less pesticides in cultivation: it is therefore particularly a friend of ours and of nature to which apptorteniamo. We choose solidarity pineapples. But how to select the single fruit?
Two "straight" for the choice
First of all, the ribs of the peel must be pronounced, otherwise it means that the fruit has not reached maturity. Try it remove a leaf from the tuft: if it comes off easily, it is ripe! With the same maturation, choose the one from the leaves less dark. And without stains. Texture not hard as a stone (but not even soft, of course). Finally, use your nose! If its sweet aroma reaches your nostrils, here we are! If instead you detect a scent of vinegar, forget it: too ripe.
Carola Traverso Saibante
DISCOVER THE COOKING COURSES OF SALT & PEPE