Exquisite Fruit

 

    

     In the Paraguayan dialect Nana is translated as "exquisite fruit."  Nana is the name of a native species of pineapple that grows there.  It is the leading edible member of the family Bromeliaceae of which there are 2,000 different species.  It is indeed an amazing fruit, a super food if you will, that boosts the immune system in addition to its anti-inflammatory benefits.  An enzyme it produces, bromelain, controls the growth of tumors and malignant cells.  Pineapples are loaded with Vitamin C, a powerful antioxidant. 

     One cup of diced pineapples is only 77 calories but does contain 16 grams of sugar, too.  Other benefits from this exquisite fruit include treating arthritis and indigestion, lessening hay fever symptoms and enhancing the absorption of antibiotics.  In folk medicine pineapple juice is employed as a diuretic and to expedite labor as well as a gargle for sore throats and an antidote for seasickness.  The flesh of young fruits is ingested to expel intestinal worms and as a treatment for various venereal diseases.

     But when unripe, the pineapple is not only inedible, but can be poisonous, irritating the throat and acting as a drastic purgative.  Other uses for the juice have been listed as a cleaning agent for machete and knife blades and combined with sand for scrubbing boat decks.  Pretty versatile stuff indeed!

     Pineapples have an ornamental use, too.  It was the Caribe Indians who first placed the fruit and its crown outside entrances to their dwellings as symbols of friendship and hospitality.  This has become recognized around the world as a welcome sign at the door.

     There are different methods for checking for ripeness of this tropical fruit that stops ripening as soon as it's picked.  First, give it a sniff.  It should exude a slightly sweet aroma, not musty or sour or fermented.  Tapping the side should produce a dull solid sound.  Immature pineapples resonate with a hollow thud.  Another method is to pull a leaf from the crown.  If it comes out easily it is ripe.  Since the season for pineapples runs from March to June, summer fruit are naturally sweeter than those in the market in the winter months.  You can watch a video on picking and cutting a pineapple by clicking on the highlighted word.

     Over the weekend I cooked up a great stir-fry that combined the sweet taste of canned pineapple chunks with shrimp.  Here is the recipe for you to try:

SHRIMP & PINEAPPLE STIR-FRY

 

1 lb jumbo shrimp, peeled & deveined                              small can pineapple chunks

2 Tbsp sesame oil                                                                  diced celery, onion, zucchini

1/4 cup coarsely chopped fresh mint                                2 tsp cornstarch & lime juice

 

     Drain pineapple chunks, reserving juice.  To the juice whisk in the cornstarch and lime juice and set aside.  Pat the shrimp dry and season with salt, pepper and tarragon.

 

     Heat the oil in a wok or non-stick skillet over medium high heat until shimmering hot.  Add the shrimp and cook for 2 minutes then quickly stir in the diced vegetables and cook an additional 2 minutes.  Add the juice mixture and cook until the shrimp are just opaque in the center and coated with the thickened sauce.  Remove from heat and stir in the mint.

 

     Serve over rice.