The thing EVERYONE gets wrong about pineapple
Вставка
- Опубліковано 8 лют 2025
- To try everything Brilliant has to offer for free for a full 30 days, visit brilliant.org/.... You’ll also get 20% off an annual premium subscription!
Get your own magnetic ripening guide at store.dftba.co...!
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Cherian, S., Figueroa, C. R., and Nair, H. (2014). ‘Movers and shakers’ in the regulation of fruit ripening: a cross-dissection of climacteric versus non-climacteric fruit. J. Exp. Bot. 65, 4705-4722. doi.org/10.109...
-Fukano Y. & Tachiki Y. (2021). Evolutionary ecology of climacteric and non-climacteric fruits. Biology Letters 17 (9). doi.org/10.109...
-Leng, P., Yuan, B., & Guo, Y. (2014). The role of abscisic acid in fruit ripening and responses to abiotic stress. J. Exp. Bot. 65, 4577-4588. doi.org/10.109...
-Lobo, M. G., & Yahia, E. (2016). Biology and postharvest physiology of pineapple. In Handbook of Pineapple Technology: Postharvest Science, Processing and Nutrition (pp. 39-61). doi.org/10.100...
-Lu, P. T. et al. (2018). Genome encode analyses reveal the basis of convergent evolution of fleshy fruit ripening. Nat. Plants 4, 784-791. doi.org/10.103...
-Paul V., Pandey R., & Srivastava G.C. (2012). The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene - an overview. Journal of Food Science and Technology, 49:01-21. doi.org/10.100...
-Vendrell, M., Domínguez-Puigjaner, E. and Llop-Tous, I. (2001). CLimacteric vs non-climacteric physiology. Acta Hortic. 553, 345-349. doi.org/10.176...
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-postharvest.uc...
-www.thekitchn....
-www.cookingfor...
-www.seattletim...
-foodcrumbles.c...
-unece.org/file...
𝗢𝘁𝗵𝗲𝗿 𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝘃𝗶𝗱𝗲𝗼𝘀:
- • Why Some Fruits Won’t ...
- • The secret of how to p...
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
Dr. Robert Paull, Professor in the Department of Tropical Plant and Soil Sciences at the University of Hawaiʻi at Mānoa
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
UA-cam | / minutefood
TikTok | / minutefood_
Twitter | / minutefood
Instagram | / minutefood_
Facebook | / minutefood
6:00 The pineapple is already low to the ground, so it makes sense why it doesn't ripen when it falls. Because it usually don't fall. Once it is ripe, the land animals can just eat it without it dropping. And the big fruits that drop, need to ripen on ground since they would be smushed if they fell when ripe.
This works for dragonfruit too, I think
What fruits fall from a tree before they are ripe? Certainly none of the varieties grown in Europe. Apples, peaches, plums, cherries, all ripe fully on the tree. When they fall, they are often already starting to rot.
@@jankoodziej877 Well, the big ones like apples are usually not soft (yet), but it depends on exact variety. And cherries don't ripen on ground/ counter, plums depends on the variety (5:05). There is always some that rot on the tree if not picked up, but I am not sure if it is not result of humans breeding them to be as ripe as they can on trees so it won't get eaten or wet and rot on ground, or get damaged when they fall. This point was more of what I understood from the video, but I spelled it out just to show the difference between pineapple that doesn't ripe on ground and other big fruits that do ripe on the ground. The difference is- those who ripe on the ground need to fall from higher height to be eaten by their dispersers of choice. If "they often already starting to rot" then why they even bother with ripening on the ground? It would invalidate this part of the video anyway.
@@syriuszb8611 maybe because evolution is not intentional with specific targets. There are plenty of things that don't make logical sense.
@@jankoodziej877 But everything makes sense here.
Learned this in Costa Rica on a plantation this summer! We got the chance to go pick our own plant-ripe pineapple, and OMG, it was the single best fruit I've had in my life! I ate the entire pineapple in one sitting by myself.
Visiting the place where fruits are originated from and eating them ripened on the plant can ruin your taste for ever if you come home again.
How shit were the working conditions there, by chance? Genuine curiosity here
@@sonkeschluter3654 For sure, I had the same with avocados and cooking for myself with better ingredients (ruins many restaurants). :)
There is even one variety of pink pineapple developed in Costa Rica, they say it has an enhanced flavor and more antioxidants.
@@australiananarchist480 they were about as good as they could be, I think. It was a certified organic plantation, so things weren't completely geared towards maximizing profit. They told us about a guy who stole about 100 pineapples per day to sell on the street, and they just ate the loss because they figure he's doing it to feed his family. They also supplied housing for the seasonal workers on the plantation itself. I doubt they had anything more than running water, but most places down there didn't seem to have AC anyway (except for the hotels and tourist places where you'd kind of expect to find it). At the end of the day, though, it's manual labor for hours and hours in 90F heat with 90% humidity in the tropics.. so, not a job I'd probably ever take, but I'm sure other plantations are far worse. I also remember them saying they pay more than the minimum wage in Costa Rica.
How to ripen a pineapple:
Step 1: leave it on the shrub
and then? what is step 2? or 3? or perhaps even step 4?
@@San-lh8us Step 2 is to buy canned pineapple instead!
Step 2: ???
Step 3: Profit
Step 2 wait until it is soft
@@MatthewTheWanderer Canned pineapple is boiled, which is why its trademark stingyness is gone.
In Florida you know when your pineapples, loquat, lychee, etc. are ripe when the animals ate all of them...yesterday.
LOL, same here, Arizona.
Here is how to pick the perfect grocery store pineapple: Find a pineapple that is green, and pick one leaf from the crown. If the leaf is hard to pull out, it's not ripe enough and you should leave that for the next person. If the leaf is almost too easy to pull out, it's over ripe or rotten and won't be good. You want a leaf that resists a little, but pops off rather easily. That's the pineapple you should pick. It's all in the crown and not necessarily in the smell or the color. (Source: I picked pineapples in South Florida for a few years)
Second this as a fellow Floridian!
That’s a good tip but many of the major supermarket chains in Australia chop off the leaves! 😢
@@susanlisson7066agreed. So go next door to a fruit shop...Capalaba Qld.
Fresh pineapple in Florida?! Ummm 🤔🤔 I guess I'm taking a road trip bc I think I'm too far north in Daytona
I worked in a produce section of a store for almost a year and my boss also taught me this trick. It is great.
The thumbnail was a real time saver, but I still watched, needed that sweet context
i think i've heard that called "anti-clickbait"? where the thumbnail answers the question posed in the title, but it makes you curious to know more
Seems to have been changed
@@liamdonegan9042 oh, it has. before, the title was "How to ripen a pineapple", and the thumbnail was just a pineapple sitting on a table with the text "YOU CAN'T"
Well great. They changed the video thumbnail and title just for the views (and possibly money). Hey atleast this video is still good!@iykury
It totally did change! That's wild!
I worked for Maui pineapple company back when they were a thing. I have picked "fresh fruit" "shipped fruit" and "canning fruit" the pineapple from your store was picked unripe and still purple. Then it was sprayed with a chemical ripener.. it can only naturally ripen on the plant. You would not believe how amazing it tastes when ripened on the plant
Can you elaborate on how it tastes different plant ripened? It’s hard for me to picture because it already tastes so strong in just about every aspect lol. I feel like you might say it’s more sweet which idk if that be for me. But if it’s just generally improved flavor yeah why not
I agree. I took a trip to Costa Rica a few years back and just about every lunch we had there was pineapple and mangos. Tasted so much better.
I believe it..
What I can't believe is, what a crap they are shipping to their customers.
PURPLE????
@@amazinggrapes3045 yes they start a very dark green and purple, then get greener and then yellowish red then yellow. It's best when yellow. Then it turns brown and you don't want that. The end happens fast and thats why they chemically ripen it
My favorite fact about the pineapple is that its acid is stronger than your stomach acid. It evolved this to protect itself from bacteria in warm tropical climates. The nice tingly feeling you get from eating a pineapple is its attempt in trying to digest you :)
Edit: according to the comments, it's not acid, it's an enzyme called _bromelain_ that breaks down proteins, including the ones in your mouth. thanks comments!
It's an enzyme, not acid.
So who's really doing the eating here? Is it hooman or pinecone/apple hybrid?
@@Wonderhoy-er Whoever's quicker.
@@lonestarr1490 so a hypothetical really slow eater would get eaten by a pineapple when it’s trying to eat a pineapple? That somehow makes perfect sense
Also if you eat a lot of pineapple in one sitting your mouth will feel "raw" and somewhat sore, like halfway to a kanker sore, from those enzymes really trying to melt your mouth away
Here's one I stumbled into one unfortunate Thanksgiving (we make a turkey AND a ham); I was out of canned pineapple, and I wanted to sweeten it with a glaze. So I had some fresh-frozen pineapple for smoothies the in freezer, so I thawed that out and used that. My ham became a meat-related gelatinous goo, and everyone was mad at me because I also oversalted the dry brine for the turkey, too. That's what I get for being the only person willing to cook in my family, otherwise, we wouldn't eat at all. I'm really trying.
People who complain are not the ones in the kitchen... that is for sure, and when you tell them that next time you will not cook for them... the mood changes quickly.
Wait so how did your meat become gelatinous? I don't get it. 😆I am pretty new to cooking.
@@Nesdude42because pineapple contains enzymes that essentially digest the meat
if you roast the pineapple first then it helps.
@@pallasproserpina4118 Yeah, she basically forgot to to denature the enzymes. I too made the same mistake once by putting fresh (uncooked) bits of pineapple in jello, ruining it. When it happened I was left wondering why canned pineapple doesn't ruin jello until I learned that canning also cooks it.
I live next to many pineapple fields in Mexico. They take 18 month to grow and they test many for ripeness with an electronic meter. Once enough tests are resulting in the correct ripeness numbers, the entire field is harvested by hand all on the same day and shipped.
This totally explains why it is that when I lived in Hawai'i, I had the best pineapple of my life, readily available all year for CHEAP (it was one of the only things on Oahu that one could truthfully call cheap), and why pineapple bought literally anywhere else I've lived has been garbage in comparison. I had no idea that there are fruits that stop ripening once off the plant.
Squishy and fermented is delicious. I call it liquor-fruit
Many wild animals love fermented fruit.
Lucky to live in Florida, where pineapple is easy to grow. I let them get golden on the plant. Best pineapple ever, almost never buy them at the store anymore.
Yeah! Only takes 3 or more years for a single fruit!!
same! and oh, a fully-yellow pineapple, bright and golden in the sun here?
absolute. heaven. the sweetest, most perfect pineapple you can imagine, then with the sweetness cranked up a couple of notches. I don't usually even like pineapple, but the home-grown ones have changed my mind. I'm not going back.
@@sethbieber5127 well, what else are you gonna do with the tops, or the time? stick it in the dirt, see if it'll grow. (pull off the bottom half inch to an inch of leaves, first, to expose the root nubs.) at worst it composts and enriches the soil, and at best? delicious, home-grown fruit! it's a bit you were gonna throw away anyways, so why not?
they love the sun, and require 0 maintenance. nothing to lose, and plenty to gain!
@celuria4481 yeah most people don't have the space or property to grow excessive amounts of pineapple... so, no it's not worth it. You can try some one else
@@sethbieber5127yeah I was gonna say, isn’t pineapple like notoriously intensive to grow. One per plant, takes ages and loads of space. Don’t really see how you could cut out store bought ones unless you only have a 1-3 pineapples every year or start a mini plantation
if you are willing to put in the Time and elbow grease, you can get a store bought Pineapple to become a Ripe Pineapple! just by cutting off the top, and planting it in the right environment (can br difficult in many climates) and than tend to your new Pineapple Plant until a New Pineapple is produced at the right level of ripeness! It's So Simple!
I didn't sit through all of this one, but I'm leaving my like and comment as thanks for putting the answer to the question in the thumbnail.
although pineapple is non climacteric fruit, they still respond to ethylene , changing the color and texture(but not getting sweeter or more flaver).which is differeent from grape, grape are both non climacteric and ethylene insensitive , while pineapple is non climacteric BUT ethylene sensitive.
Strange, I did this once and found I preferred the flavor and texture of the pineapple after it started "fermenting" as you said. It sounds like the texture and flavor changes are closer to bletting a persimmon or medlar than the pineapple going off.
My experience as well
this is how we got beer
Yes, but it's a very fine line which depends on personal taste
I haven't had a persimmon in years, now I want to go pick one up...
@@crackedemerald4930 That is how we got wine. This is fruit we're talking about, not grains.
Idk it feels naive to neglect that humans love fermented foods just as well, but I do appreciate the point you’re making. I’m going to continue eating my semi-fermented pineapple and blackberries
I like when it goes fermented. Feels like sparkling
Thank you. I now know why the strawberries I buy from the store are always so sour. Homegrown strawberries can be picked when they're ripe where is store-bought strawberries are always going to be just a little green.🙁
This explains why the pineapple I had in Cambodia were insanely tasty !
Small tip for pineapple lovers : add a pinch of salt. It will bring out the taste of the sugar and aroma of the pineapple much better than adding sugar. It's pretty surprising.
If you like the salt + pineapple, you should try it with li hing mui powder!
you should try salted mango
Our family soaks it in saltwater
+ salted watermelon slices 👍🏽
wow perfect timing I just got a pineapple yesterday. I have not had one in a long time so I hope it turns out well, did not cut it up yet.
save the green, plant it, wait 2 to 3 years. get your own full ripe pineapple at home.
@@Asmodis4 haha Yeah but I live in canada and I tried once, it did not turn out well but maybe Ill try again.
@@EricN73158 have the same with mango.
i get them up to 2 or three years and than they die.
for some reason i cant comprehend the feeble cocoa tree thrives like heck but mango, no chance.
but i NEVER give up. ONE DAY i get my mango tree.
I love it when pineapple starts to ferment in my fridge. It's a little fizzy and it's so yummy! It also seems to be the one fruit that ferments on it's own somewhat reliably. Why is that? Most the other fruits like grapes and stuff seem to just rot or mold instead. I've even tried making cider from apple juice I pressed at an orchard. It would start to ferment and then quickly turn to vinegar.
Any juice fermenting if exposed to oxygen will turn to vinegar. Best bet, bring the cider to a boil, cut off the heat. Keep it covered till it cools, then put in jugs and freeze. For wine, use a wine yeast and something to stop air from getting in but CO2 out.
Very timely video, I have a pineapple sitting on the counter right now.
That must be why the strawberries I've bought haven't been sweet.
It sounds like one shouldn't count on finding ANY ripe pineapples at the grocery store. That implies one shouldn't try to pre-schedule a meal that requires ripe pineapple, and instead should settle for enjoying pineapple opportunistically.
Honestly, canned pineapple is good for those types of foods. It's typically fresher than the stuff you'd get from buying a fruit as a whole.
@@Marionette_Doll Exactly! Canned is a lot better than fresh when it comes to pineapples.
@@MatthewTheWanderer Canned pineapple has very little flavor and is overall nowhere near as good as fresh.
There are other factors too. They were probably day-neutral strawberries, which are considerably less sweet than June berries. Strawberries also get sweeter if the nights are cooler while the fruit is developing.
Canned pineapple is kept in a sugar syrup. That's why it tastes more sweet, not because it's more ripe.
add ons for picking pineapple: the leaves of the crown should still look fresh and if you attempt to lift the pineapple from one (close to the top, but doesn't have to be the ones at the tip) of them it should drop readily.
Great PSA! Might be worth talking about this on a broader scale! It's crazy what the orchards/farms and grocers do to make fruits and veggies ripe, but easy to ship...
It's really important to point out that this is *A TECHNICALITY* . "Ripening" in biologist and botanist jargon refers to the specific biological process of converting starches into sugars due to the gaseous fruit hormone ethylene.
Pineapples don't store any starches so they are as sweet as they can possibly get when picked. However, they still get softer, more aromatic, less green, and less chlorophyll tasting with ethylene exposure. Most people would colloquially call this *RIPENING* even though that's not the correct technical jargon use of the term.
A clearer and less ambiguous way of discussing this with a broad audience would just be to say that pineapples don't get any sweeter once picked.
As for why your pineapples keep fermenting instead of just getting a bit softer... not sure, maybe you're leaving them too long, or you have a very yeast-heavy environment in your kitchen for some reason?
yeast rich does sound like the kitchen of a food channel tbf. Also happens where I live, i think the environment is just warm and we leave them pretty long
They do taste sweeter after leaving them out even if the sugar content does not increase. As things break down they get less sour which makes the seem sweeter.
Yeah I was gonna say, even if it’s not technical ripening it definitely mimics what you’d expect of ripening to a degree that it’s not particularly noticeable it’s not true ripe. I’m kinda more interested about the orange thing, I never thought about the fact that you don’t ripen oranges they’re just always ripe until they go bad. I can’t even recall eating any orange that seemed not ripe yet
I also like pineapple more after few days on a counter. Ripen or not it tastes better for me. Also, I don't mind a little fermenting 🤪
Oh perfect so I'll take the greenest "unripened" one next time seeing as I love them being firm. Squishy fruits and veggies are yuck! for me
5:17 the peach 💀
Peach got some cakes 🥵
That’s a dragon fruit
@@hellocraigo look left
@@Xenobiologyt haha, yeah I see it now 😏
@@hellocraigo okay
Great video, nice to see my impatience to eat pineapple after I buy it was the right play all along. Thanks for showing the dragonfruit in this video as well. I always found the honeydew melon to be the hardest one to determine ripeness, but if you eat it on the right day it's extremely good.
Just leave it upright and when the bottom core gets just a very slight mold it's ready to cut. Never had a problem with this method.
If there's ever been a perfect reason to make GMO fruits, it would be to make pineapples that can grow in other environments. I want to grow my own pineapple in my garden so I can pick it at the perfect time. Unfortunately I don't think regular pineapples would grow very well in the Rocky Mountains.
I mean I'm here in a one room apartment in Finland, and I'm growing grapes on my balcony. Apparently there's some new variety called "pixie grapes" that form more of a bush than vine, and can even survive in this northern hellscape. It even survived through the winter. Would love to grow a pineapple too one day, hell you can buy real pineapple plants with fruit in ikea already but they're the size of a tennis ball and probably not getting any bigger.
You can grow pineapples everywhere as long as you can overwinter them inside. I've got a plant in Germany and it's doing well. I started it from a supermarket fruit, so the plant was free.
Instead of changing the plant you can change your location.
Nature is perfect already,
@@Spiethstar Very helpful comment.
I used to grow the most delicious Honduran "Gold Finger" bananas when I lived in Miami. I miss them so much living here in Michigan. I would LOVE a GMO version that can grow here.
Oh I love that magnet!
Trick for pineapple is to slice it when you get it home onto trays lightly salt it, cover with clear film, and place in fridge overnight. The next day the acidity is diminished and the sugars stand out more.
One really amazing trick to getting a great pineapple even from a barely ripe one. Leave it in the fridge for a month. Then cut it up and leave it in a container overnight. This will give you the most flavor and sweetness for any pineapple. I 100% know this sounds wrong, but it works. I have absolutely no idea why it works. Try it with one when pineapples go on sale for $0.99 or whatever is the lowest price where you are at.
5:04 Interesting peach.
hehe
One time in Ecuador the vendor gave me a pineapple that was dark green on the outside and paper white inside. It was the most amazing pineapple I’ve ever had. I think this advice really depends on the variety.
Just discovered this channel, and have been enjoying getting caught up on all the videos. Keep up the good work!
Pineapples are one of those fruits only seen in tins in my 1950s UK childhood. And then only for special occasions. In the 19th century they could be hired as a table decoration for special dinner parties as they were ruinously expensive.
Pineapple growers told me to buy it, let it sit upside down for 24h in the pantry to redistribute the sugars and that's it.
But be careful, you have to keep it right side up until you get home, because if you put it upside down in your Mercadona cart, you might get unwanted attention....
I've had strawberries ripen after picking. I pick them when they've started the ripening process: light red sometimes just blushing pink and still a little white- somehow they always get a darker red and taste sweet. I pick them a little early otherwise the slugs beat me to it. Slugs know just when a stawberry is perfect for eating.
That said, I've had bananas that seemed to go from yellow to rotten without properly ripening. I was waiting for nice brown spots so I could use them in banana bread but that never happened. It really made me question if they'd done something to bananas to make them yellow for so long.
In Malaysia we have a small farming town named Pekan Nanas (Pinapple Town) which there is a lot of farms that offer freshly picked ripe pinapples. Tourists come but just in small scale due to lack of promotion.
6:02 pineapples were cultivated by Mayans and Aztecs is probably the reason why pineapples dont fit that pattern. If you look up wild pineapple you will find that they are actually multiple tiny fruits bundled together
As opposed to our modern pineapple which is one big fruit with a crown
I tend to associate pineapple with Hawaii, which is polynesian, not the Aztecs or mayans
@@yamiyomizuki The history of the pineapple industry and the Hawaiians isn't exactly a happy one, but then again it never is when big business gets involved in anything.
@@AirLancer stories about big industry are rarely happy and stories about colonialism are essentially never happy. my impression was that pineapple was native to and traditionally cultivated in Hawaii before it was colonized though.
Right. The bundled-fruit part is called an _infructation_ .
I live in a somewhat rural area in Brazil, and it's quite common to see pineapple selling trucks here. They're usually much fresher than the supermarket ones and now I understand why: they've been picked very recently!
I've used salt ti make Pineapple taste sweeter. I used to make a dessert with pineapple wedges topped with greek yogurt, drizzle on some honey and sprinkle on a few chia seeds. It was my kids favorite 😍
You could use this song for every video and I would never tire of it 🎶
just buy tinned pineapple, it'll keep until you're ready
0:38 everybody agrees
Don’t forget the teatime part
What???
well, producers also have to consider size of the fruit as well. personally, even though i know my garden tomatoes would theoretically ripen on the counter, i want them to stay on the vine as long as possible to grow larger. but a side question: is there really a chemical/taste difference between ethylene-ripened or sun-ripened climacteric fruits?
Easiest way to test if a pineapple is ripe: pull out one of the 'leaves' from the crown. If it comes out fairly easy, it's ripe. Unfortunately, most of the pineapples in Australia now come without the crown. They are patented forms of pineapple that have had the crowns removed so we can't grow another tree from the leftover crown. My favourite form of 'new' pineapple is the Mareeba- which is super-sweet but much less acidic. Unfortunately (yet again), not many vendors seem to carry them or have the labels attached to make it easier to find one.
Thanks. This information was very valuable
This explains so much, Thank you!!
This explains why my oranges always go bad lol. I’ve switched to bananas, they’re really tasty with peanut butter
You used to have oranges with your peanut butter?
@@davidroddini1512 😭
Thank you for making understanding how real food works so accessible!
Once i ate a whole pineapple and then it started eating for whole week those enzyme definitely hit me hard 😅😅
Did you turn to jello?
When I was a child, we had mountain pawpaw vines in our garden. They tasted great, but they would really rip up the corners of our mouths especially, if we overindulged.
the fruits look so adorable with the facial expressions
In Turkey you pay premium for stored lemons. Obviously not all lemons make it through that process, so they must be constantly checked and weeded out, hence the higher price.
One of the things I love and hate about adult life is feeling like you have to own a doctorate just to do basic things such as picking fruits
It's not that complicated. It's just learning a few relevant bits of info. I'm sure driving a car or using a smartphone seemed complicated when you first started. Now you do it without even thinking about it. It's all about practice and experience.
Hint, pineapples are very easy to grow from the tops! Buy a pineapple with the green spikey top and carefully twist it away from the fruit, then peel the lower leaves away. This will expose little nodules that will be the roots when you set it in water or A pot
Try to pick the pineapple up by grabbing one of the "leaves" in the middle. If the "leaf" comes off before you can lift the pineapple, cut it up and eat it, it will be delicious.
I’ve never even thought about ripening pineapples, that’s interesting. I always just bought it and cut it when I wasn’t lazy and ate it.
I once saw a woman at a farmers' market in Minnesota buy a pineapple, while telling a friend how much she loved these markets because she could buy local..
My general experience with peaches is that they do not properly ripen at home. The only way I can get a good peach is to go to a farmers market or such where they sell ripe fruit rather than the very unripe crap they sell in supermarkets.
This explains why the orange I pulled off the tree in the south of Portugal was the tastiest orange I've ever tried
yea, technically you were still correct, it was a bad pineapple
it was picked before it truly ripens from the plant, nothing is worse than that
you never had pineapple before you have one that has truly ripened, try it once and you will understand
Interesting video. I think one thing that wasn’t considered was that a slightly unripe fruit that has begun to ferment a bit can be nicer than that same fruit eaten immediately.
I've been home ripening pineapples for years. Let it sit until you can pull one of the central leaves out with little resistance. Don't wait any longer, or eater it sooner than that. I learned that from a culinary class I took, and I've been doing it for years.
Wow girl.
Just.
Wow!
The first guy to eat a pinapple propably thought he was dying.
First thing I'll do when I'm in a tropical country is finding actual tropical fruits that actually ripened on the plant
Didn’t know. Thanks!
Yess!!! I've seen the old video as welll
Thank you for this. I had a perfect pineapple a couple years back. Each chunk was like a piece of candy. Been chasing that high ever since, while throwing away a LOT of fermented and nearly rotten pineapples. 😂😂
I love these videos! Funny how many “tricks” there are for solutions that just aren’t possible.
Great video 👍
How do you keep a box of strawberries from going moldy?
Upside down pineapple in a shopping cart or basket is a different kind of hack 😂
You learn new things everyday. Amazing!
For the longest time, I thought I hated pineapple. But then I was on a vacation in panama and bought a pineapple directly off the tree (for 35¢ USD, even) and it was a completely different fruit.
My wife is deadly allergic to pineapple.... So of course Sha has an obsession with pineapples and is one of her go to decorative themes 😂
Pineapples are considered a type of berry. Most berries stay attached to their plant to ripen.
I had no idea people even tried to ripen pineapples. That never occurred to me to do.
Get us a PDF with counter ripping fruit, and ripped after pickup. That would be useful!
_cries in Northern Minnesotan_
Also, there are limits to the post-picking ripening. Peaches aren't all going to properly ripen after picking, and most of the peaches I can get around here are just gonna go mealy. Unlike the tree-ripened ones I bought at farmer's markets when I lived in Seattle.
The Pineapple in Costa Rica is to die for! Now I know why.
Well, that explains why I couldn't get enough of the oranges in Mexico, but they're only ok here in the Pacific Northwest.
"The most delicious fruit out there..." -- You're going to start a war!!
I'm in the Mango faction.
This is interesting, in my recent trip to San Francisco and Chinatown, I noted a variety of fruits. I was only there for six days spending every day on the streets walking. (I lost 11 pounds…. when I got home, I actually lost 8 pounds of true weight loss) I observed the different fruits and vegetables. The fruits that were not being sold, and I would soon see them put underneath the display counter, fruits that did not ripen after being picked. Whereas fruits that were more local, that I noted we’re being delivered from California Farms, were sold quickly. They were usually right and ready to go. These would disappear. Shoppers knew what was good and what was not. They knew what had to be ripen on the tree. I do not know if this would work in a grocery store because of how they’re set up. How we shop in the United States. It is impossible to wake up in the morning, go out and pick up your meat and produce that you use that day. We buy for several days or even a week or more at a time. The apartments for people live is above the streets where the stands are set in Chinatown. It’s only a short walk a few blocks. I truly feel this is the optimum way to eat and eat healthy. I also noted, there’s a great deal of dehydrated foods. This does not require refrigeration. So you have two ends. Fresh fully ripe, and dried and preserved.
I will continue shopping every three to 4 days of fresh and semi-fresh produce. It is impractical to go every day. The food in the grocery store is stored in often in the grocery store, and it does not drive fresh every morning what is going to be sold that day. That is what I must live within the boundaries of.
I do not have an option of moving someplace just because of eating healthy and delicious foods. A place where a 300 ft.² cost you anywhere from $2000 a month & up, versus $600 + a month for 400 ft.² to 800 ft.² (averaging) on a set income is impossible.
( i have heard, no proof or evidence, that in Chinatown, some landlords have not inflated rents, as inflation, with people that have lived… sometimes generation. Any increases are to cover taxes and other expenses that have increased for the landlord. When they could, and other landlords have, kept up with inflated rents running between $3000 a month and $4000 a month which is considered, in San Francisco not unusual. This is only rumor…. But it is one I want to believe. When I hear things that are not verified, I believe and disbelief 50-50, if I want to believe it, it is more like 75-25. I’m very open to correction or verification.)
🤯 Many thanks! Pineapple is my favorite fruit, and I never knew this! Best wishes.
The thing people get wrong is that it is bad on pizza. Because it's good, don't @ me.
Thank you.
it makes my tongue swell up and blister
Just get it canned, frozen, or even cut up in the produce section of the grocery. It will, generally, consistently be as good or better as any of the "fresh" without needing to cut it up yourself and deal with the rotting waste.
gonna say, grapes get sweeter as the branches of the bunch shrivel up
i assume because the grapes are drawing the last nutrients out
I never buy fresh pineapple, even though it's my favorite fruit, so I didn't know this was a problem. Canned pineapple is delicious and easy to deal with, so why would anyone buy a fresh pineapple?
This is completely contradicting to my experience with pineapples, but maybe that’s because my kitchen rarely gets above 70 degrees, even in the summertime. 🤷♂️ Or maybe I prefer them on the precipice of them spoiling. 🤷♂️
How is your content only crossing my path now!?! Awesome content. Top shelf. I’m a bullseye for your content. (This algorithm is dumb sometimes). ❤ ⭐️
When literally every other language said Ananas, English panicked.
I don't get it
@@alditubeit's called some variation of ananas in basically every language, except English
Spanish?
ananás
@@Kokice5 piña
I've always heard that when a pineapple is picked, it's sugars drain to the bottom of a pineapple, and that's why you're supposed to tip it upside down for a day. is there anything to this? (I only ask cause the video is about ripeness which I would consider overall sweetness. it's not about where the sweetness is concentrated).