ABOUT PINEAPPLES PAGE


Production process
Pineapples are planted throughout the year to keep the fresh fruit market supplied continuously.
Two crops are harvested from the same mother plant in 3 years.
It will take about 18 months for the first fruit to mature, and another 13 to 14 months for the second fruit.
Black mulch is used in the planting phase for many invaluable benefits, as it conserves moisture for the growing plants, heats the soil to stimulate root growth, and controls weeds.
Suckers pulled from the base of the plant stem are used as planting material and are planted by hand, a labour-intensive process that requires skill, patience and a strong back.
On average 120,000 plants are planted per hectare.
All harvesting is done by hand, sorted in a pack-house and shipped off the same day to ensure maximum freshness.

Best time to eat
Bousaam Pineapples pineapples are produced and harvested with expertise and under strict quality control. Pineapples are only picked at the peak of ripeness by using a refractometer. Since pineapples don't ripen any further once they're picked, you can enjoy their delicious flavour right away. Don't always rely on a pineapple's shell as an indicator of ripeness. A pineapple can be ripe and ready to eat on the inside even with a green shell colour.

Nutrition
Pineapples are high in nutritional value and most people can benefit from its characteristics, such as dietary fibres, thiamine, Vitamin B-6, and it is a very good source of the antioxidant Vitamin C and Manganese.
Vitamin C is a popular, health-promoting antioxidant vitamin that helps form collagen, the connective tissue holding your muscles, bones and other tissues together; it also protects cells from damage that may lead to cancer, aging and a variety of diseases.
Vitamin C also helps keep gums healthy; aids in healing cuts, helps the immune system protect against infection and strengthens blood vessels to help prevent bruising.
Pineapple ranks as one of the top 50 foods with the highest antioxidant content per serving.
Bromelain is a protein-digesting enzyme only found in pineapples and is one of the most popular and highly valued nutritional supplements, because of its medical properties as an anti-inflammatory used in treating sports injuries, arthritis, blood clots and a number of associated other problems. It is used as an alternative for anti-inflammatory drugs such as ibuprofen and naproxen.

Weight Control
A nutrient-dense, flavourful serving of two slices of pineapple has only 60 calories and no fat, cholesterol or sodium.

Cooking
Queen pineapples are mostly enjoyed fresh in salads, desserts and lunchboxes, but can also be enjoyed in stir-fries and other baking.
For a selection of recipes visit www.pineapples.co.za.
Fresh pineapple contains bromelain, a protelytic enzyme that breaks down protein in a manner similar to what happens in digestion. Because of this, gelatine made with fresh pineapple won’t set.
Cottage cheese, sour cream and other dairy products should not be mixed with fresh pineapple until just before serving. However, you can use fresh pineapple to great advantage as a meat marinade to add a flavour accent and tenderize less tender cuts of meat.

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