Araw ng Davao Special: Fruits Galore – Pineapple: A symbol of royal privilege

Smooth pineapple is one of the country’s major food exports, along with fresh banana and luscious mango. In fact, the Philippines is the second largest exporter of pineapple in the world (Japan alone buys almost 80 percent of total pineapple exports). But not too many Filipinos know that pineapple is not a native of the country.
It is believed to have originated from Brazil, where tribal people have always regarded pineapple highly and have used it as a staple food and as an ingredient in some wines. When early explorers brought the pineapple back to Europe, its sweetness and unusual appearance made the fruit a symbol of royal privilege.
Being popular in Europe, the Spaniards (who carved pineapples over doorways) brought the fruit in the Philippines after the latter was rediscovered in 1521 Today, the Philippines, along with Brazil, Malaysia, Taiwan, Mexico, South Africa and Puerto Rico, are the top pineapple-producing countries in the world.
For years, Hawaii supplied 70 percent of the world’s canned pineapple and 85 percent of canned pineapple juice, but labor costs have shifted a large segment of the industry from Hawaii to the Philippines. In 1983, Dole transferred 75 percent of its operations to the Philippines, mainly South Cotabato.
How pineapple got its name is an interesting story. When he came across pineapple in 1493 on the island of Guadeloupe, Christopher Columbus called it la pina de las Indias (”the pine of the Indies”) because, as he later told Ferdinand and Isabella, they resembled “green pine cones, very sweet and delicious.” The odd name stuck, and pineapples are still called pinas in most Spanish-speaking countries. In fact, the word pineapple originally meant “pine cone” in England.
Aside from being eaten raw, pineapple is also added to fruit salad, pies, cakes, ice cream, yogurt, punches, and other desserts. Pineapple is an ingredient in most sweet and sour dishes and is used in many savory dishes.
Throughout all its history, the pineapple was valued strictly as a table delicacy. All but forgotten were the early explorers’ intriguing observations that Indians had used pineapple poultices to reduce inflammation in wounds and other skin injuries.
Then in 1891, an enzyme called bromelain was isolated from the flesh of the pineapple and was discovered to be proteolytic that is, it breaks down protein. Hence, it is a natural meat tenderizer – pineapple rings atop a baked ham are not there just for the flavor – and a digestive aid. It can also break down blood clots proteins are what hold blood platelets. together to form clots, and clean away the dead tissue left by bums, abscesses, ulcers, and various kinds of surgery.
Bromelain also has proved effective in killing parasites such as worms.
Studies have shown that bromelain in pineapples can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts. Bromelain breaks down in the canning process, thus canned pineapple can generally be used with gelatin.
Just a word of warning: Bromelain can be hazardous to someone suffering from certain protein deficiencies or disorders. such as Ehlers-Danlos syndrome. Pineapples should also not be consumed by those with hemophilia or by those with kidney or liver disease as it may reduce the time taken to coagulate a consumer’s blood.