Common name : Pineapple
Thai name : Sub-pah-rohd
Scientific name : Ananas comosus Merr.
Varieties
Pattawia
Shape : big, cylindrical and shallow seedy sections.
Color : greenish dark or yellowish orange skin;
mild yellow flesh.
Taste : sweet and sour
Poo-ket
Shape : moderate, cylindrical, and bulging seedy
sections
Color : brownish yellow skin; bright yellow flesh
Taste : pungent sweet, fragrant
Preparation and eating
1. Use a knife to peel off the skin and uproot all the seedy sections.
2. Slice the fruit lenghtways into 8-10 pieces.
3. Cut out the core.
4. Slice the elongated pieces crosswise into small pieces; and
arrange them on the plate.
Nutritional value
High vitamin A and C, calcium and phosphorus
Fruiting season
April - June; and December - January
Uses
1. Eating fresh
2. Preserving in various forms, such as pineapple juice, canning
( in syrup ), paste, and dehydrating.
Storage
Keep the fresh fruit at room temperature ( 25-30 celcius degree
), it can be kept for 3-4 days.
