The Power of Pineapple
As I was reading an article titled The Power of Pineapple in a Chemist Magazine, I was astounded to learn of the interesting facts.
Growing up in a tropical country, I’ve enjoyed eating the freshest and sweetest pineapples. The flavour and smell so intense, that even after washing your hands, the sweet aroma still lingered on. Having enjoyed eating this humble fruit for so many years, little did I realise it was packed with powerful properties.
I’ve always known about the benefits such as Its high Vitamin C content. But I was surprised to read off the Vitamin B, that can assist in reducing stress levels. It’s also high in fibre which aids digestion and promotes a healthy gut. Most of all it also contains Manganese that is said to reduce blood pressure. I consider that to be a huge plus!
The Pineapple belongs to the Bromeliad family, and contains an enzyme called Bromelain, that it known to break down protein. Some chefs even use in marinades to tenderise some tough cuts of meat. This method also works using Kiwi fruit.
Freshly sliced Pineapple is often served after a heavy spicy meal in some Asian countries as it helps balance and neutralise the acids in the gut. It can be used in so many ways, sweet or savoury, and in so many cuisines. A simple salad to serve with a spicy meal is Pineapple Salsa.
This is easily put together by adding diced pineapple, cucumber, capsicum, red onion and cherry tomatoes to create a colourful salad. It can be finished by adding a simple lemon & olive oil dressing and chopped coriander leaves.
Fresh pineapple can also be added to Chinese cuisine to create a Sweet N Sour or even in a Chilli Chicken or Beef Stir Fry.