It's pineapple season again, and you might think that a pineapple is just one big fruit, right? Well, it's not! Pineapples aren't a single large fruit; instead, they're made up of many seedless mini-fruits arranged in a spiral formation. Each pineapple has about 100 to 200 of these mini-fruits, clustered together directly around the central core, eventually forming the large pineapple we see.
Image Source: Reference [1]
When it comes to fruits, the sweet and tangy taste of pineapple is truly irresistible. Not only is the flesh of the pineapple enjoyable, but even its skin doesn't go to waste. It can be used as a unique container for serving dishes, adding a special touch to the presentation!
The relationship between pineapple and "fengli" (the Chinese term for pineapple) has long been debated, with no clear consensus reached.
In reality, pineapple and "fengli" are indeed the same fruit. Pineapple belongs to the Bromeliaceae family of plants, also known as Ananas comosus, which is commonly referred to as pineapple, just like how potato and "ma ling shu" (the Chinese term for potato), tomato and "fan qie" (the Chinese term for tomato), okra and "yang jiao dou" (the Chinese term for okra), guava and "fan shi liu" (the Chinese term for guava) are interchangeable terms.
Some might argue: "But the pineapples and 'fengli' we see in the market are different! Pineapples have spikes, are prickly, and need to be soaked in saltwater; while 'fengli' have no spikes, thin skin, no need to dig out the eyes, and can be eaten without soaking in saltwater."
The variation in appearance and characteristics is directly related to the variety of pineapples. There are approximately 70 cultivated varieties of pineapples, categorized into four types based on their morphology, leaf spines, and fruit characteristics: Cayenne, Queen, Spanish, and hybrids.
So, it can be understood like this: pineapple is indeed "fengli," and "fengli" is indeed pineapple. It's just that what people commonly refer to as "fengli" are different members of the pineapple family, with perhaps slightly better taste and texture.
Eating pineapple can sometimes feel like it's poking your mouth, right? Even though it's delicious, if you have a few too many bites, it starts to feel prickly, almost like it's stinging you. Wondering why? Well, there are a couple of reasons:
Calcium Oxalate Crystals: Pineapple flesh contains calcium oxalate crystals, which are sharp, needle-shaped or elongated crystals with pointed ends. So, when we eat pineapple, we often feel a bit of a poke because of these crystals.
Bromelain: Bromelain is a proteolytic enzyme found in pineapple plants. It's not a single component but rather a mixture of various enzymes with different molecular weights and structures, belonging to the cysteine proteinase class. This enzyme can break down structures in our gums, oral mucosa, and cause discomfort, making us feel a bit off.
In other words, while you're eating pineapple, it's kind of "eating" you back. Because of bromelain, pineapples are often hailed as "natural tenderizers" too. However, bromelain can also cause allergic reactions in some people, leading to symptoms like diarrhea, vomiting, itching all over the body, numbness in the limbs and mouth, and even respiratory difficulties or shock.
Ever heard people say, "Some pineapples sting, while others don't"? Well, whether a pineapple stings or not depends on the variety and the activity of bromelain in its flesh.
Researchers have compared the bromelain activity in six different pineapple varieties – Bali, Cayenne, Golden Diamond, Tainung No. 16, Yucripe, and Fragrant – during the same growth period. The results showed that Bali pineapples have the lowest enzyme activity, hence they have the best taste and can be eaten without soaking in saltwater. On the other hand, Cayenne pineapples have the highest enzyme activity and are almost inedible without processing, so they are usually canned before consumption.
To deal with the issue of pineapple causing mouth irritation, there are indeed several methods you can try:
Cooking Methods: You can prepare grilled pineapple or dishes like pineapple fried rice or sweet and sour pineapple pork. When heated, the bromelain enzyme in pineapple becomes inactive. Its optimal temperature for deactivation is around 40°C. So, don't worry too much about losing nutrients. Pineapple isn't particularly rich in heat-sensitive vitamins like Vitamin C or B complex, which can be easily obtained from other foods.
Hot Water Soak: Cut the pineapple into chunks and soak them in hot water for a few minutes. Hot water can deactivate the bromelain enzyme and dissolve calcium oxalate crystals.
Salt Water Soak (with some caution): Soaking pineapple in salt water can somewhat alleviate mouth irritation, as saltiness can mask bitterness and enhance sweetness, reducing discomfort. However, it's not highly recommended since the effectiveness of salt is limited in this regard. Some studies suggest that the optimal soaking solution for pineapple contains a sodium chloride (salt) concentration of 7% and a soaking time of 10 minutes. However, using such a high salt concentration may not be ideal for taste and could potentially affect blood pressure negatively.
Remember to choose ripe pineapples when purchasing. They should be fresh, with lush leaves, erect leaf blades, and a heavier weight. Press gently with your fingers to select slightly soft yet resilient pineapples, indicating good ripeness.
In reality, the pineapples we consume are not the sweetest; they may only possess about half the sweetness of their fully ripe counterparts. This is because pineapples are often harvested early to withstand long transportation distances. Thus, their sugar content and sweetness are not optimal.
In summary, opt for ripe pineapples with fresh, lush leaves and a heavier feel. When pressing gently, choose those that are slightly soft with some elasticity, indicating good ripeness. This ensures a sweeter and more enjoyable pineapple-eating experience.
Summary
Pineapple has a unique aroma and sweet taste. If you're concerned about mouth irritation, consider grilling the pineapple or opting for Balinese pineapples. For those who enjoy gardening, don't discard the pineapple crown. Place it in water in a container to grow a decorative plant, albeit with a bit of a prickly nature.
References
[1] Comprehensive tissue-specific transcriptome profiling of pineapple (Ananas comosus) and building an eFP-browser for further study. PeerJ.
[2] Yan Chengming, Zhang Jiangzhou, Liu Yanan, Ma Haiyang, Shi Weiqi. Comparison and analysis of fruit quality of five pineapple varieties. Guangdong Agricultural Sciences, 2012, 39(19): 42-44.
[3] Liang Yinhao, Yang Shaohui, Chen Wensheng, Lin Xiaona, Su Lizhi, Wen Zhihua. Introduction of 'Golden Diamond No. 17 Pineapple' and comparative study with 'Balinese Pineapple'. Chinese Horticultural Abstracts, 2018, 34(6): 34-35,42.
[4] Yang Yuexin. China Food Composition Tables 6th Edition Volume 1. Peking University Medical Press, 2018.
[5] David G. Gardner DDS, MSD. Injury to the oral mucous membranes caused by the common houseplant, dieffenbachia: A review. Oral Surgery, Oral Medicine, Oral Pathology, 1994, 78(5): 631-633.
[6] Gary G. Coté. Diversity and distribution of idioblasts producing calcium oxalate crystals in Dieffenbachia seguine (Araceae). American Journal of Botany, 2009, 96(7): 1245-1254.
[7] Ding Fang, Wu Yan. Application of calcium oxalate crystal in microscopic identification of several Chinese medicines. Guangdong Sericulture, 2017, 51(7): 10-10.
[8] Di Di, Zhou Yongxin, Zhang Xinye, Yang Caiyun. Exploration of conditions affecting the activity of pineapple protease. Biology Bulletin, 2020, 55(11): 58-60.
[9] Han Zhiping, Huang Maofang, Xu Kui, Jing Wei, Cao Yupu. Analysis of differences in protease and other components in pineapple among varieties. Natural Product Research and Development, 2011, 23(2): 320-323.
Production Credits
Author | Xue Qingxin, Registered Nutritionist
Review | Ruan Guangfeng, Deputy Director of Science Communication Food and Health Information Exchange Center
Planning | Fu Sijia
Editing | Fu Sijia
Proofreading | Xu Lai, Lin Lin
