Fresh Pineapple

part of: Pineapple

Pineapple is a tropical fruit with bold, sweet-tart flavour and juicy golden flesh. It’s one of the few fruits that contains bromelain, an enzyme that breaks down proteins — which is why it can make your mouth tingle and why it works so well as a meat tenderiser in marinades.

Fresh pineapple is used across a wide range of dishes, from fruit salads and smoothies to stir-fries, salsas, and grilled skewers. It’s a staple in Southeast Asian and Pacific Island cuisines, and a classic pizza topping — divisive as that may be.

Australia grows pineapples commercially in Queensland, particularly around the Sunshine Coast and Bundaberg regions, with fruit available year-round thanks to staggered planting.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Pineapples grow as a ground-level plant, producing a single fruit per stem over 18 to 24 months. The fruit is harvested by hand when ripe, as pineapples don’t continue to sweeten after picking. The crown and tough outer skin are removed before eating, leaving the edible golden flesh.

Nutrition (per 100g)

Energy 59kcal
Protein 0.5g
Carbs 13.2g
Fat 0.2g
Fibre 0.9g Sugar 11.4g
Mass Distribution

1 RACC is about 140 g — roughly 80 kcal of this.

What it costs the planet (per kilo)

Carbon ≈0.72kg
Freshwater ≈180.02L
Land ≈0.82

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

In the kitchen

Used as

fresh tropical fruit

Goes well with
Classic dishes
  • Pineapple Salsa
  • Piña Colada
  • Grilled Pineapple
  • Hawaiian Pizza

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

USDA

How it was calculated

Analytical (Atwater Imputation)

Full credits, licences, and methods: the sources page →

Where to next

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