PINEAPPLE ‘Ananas Comosus’

Pineapples are curious fruits, because technically they are infructescences. The leathery leaves are long, lanceolate and with a serrated edge, and are grouped in large rosettes. The inflorescence emerges from the center of the rosette, the single flowers are compact on a short and robust stem. Each flower has its own sepal; the sepals become fleshy and juicy and develop into the fruit, crowned by a rosette of bracts.

The characteristic of this fruit is the yellow pulp, covered with a brown rind, formed by small plates fused together. The fruit contains a proteolytic enzyme: bromelain, an anti-inflammatory substance. The dry extract is used as it promotes digestive processes and can improve the so-called “orange peel” cellulite. Pineapple also contains water, proteins, lipids, carbohydrates, vitamins (such as vitamins A, B and C), organic acids (citric, malic and oxalic acids) and various microelements such as calcium, phosphorus, iron, magnesium, potassium. The characteristic flavor of Pineapple is due to the presence of sugars combined with a considerable amount of citric acid.

Its ideal climate is temperate, tolerates intense sun, tolerates high temperatures but the minimum must not drop below 10/15 degrees. The soil must be well drained and composed of earth and sand. Pineapple, as well as for its fruit, is cultivated as a houseplant for its very decorative leaves; it also adapts well to environments with little light; however, the leaves lose some color.