The pineapple, which comes from a plant of the bromeliaceae family, was named like this by the first Spaniards who landed in America due to its similarity to the fruit of the pine tree. It is a fruit with a resistant appearance, protected with a thick and strong shell, intense yellow color inside. Aromatic and sweet, it satisfies both thirst and appetite. There are numerous varieties of pineapple depending on the shape and color: Victoria, Spanish, Cayenne, Smooth Cayenne, Golden Sweet, Queen, Baby, etc. Pineapples are on the market all year round.  

The pineapple has its origin in Brazil and Paraguay. Later it was implanted in various tropical and subtropical countries, especially in the African continent from where it is exported.  

Pineapple is digestive and purifying because it contains an enzyme, bromelain, which helps digest proteins. It is rich in elements of vitamins B, C and A and in iron and calcium.  

The pineapple must be consumed when it is ripe and is eaten mainly fresh, natural. This fruit provides a very special and exotic flavor to many recipes for meat and fish dishes. It is excellent as a dessert: pineapple dressed with cherry liqueur, in a fruit salad or with cream. It also combines in fruit drinks and cocktails.  

It is kept at room temperature for the normal maturation process. Once ripe, it is advisable to keep it in the refrigerator, but for its consumption shortly before its meat turns brown.