SOME FRUITS OF HAWAII 



69 



PINEAPPLE 



( Ananas sativus ) 



Description: The pineapple is really a collection of small fruits and 

 is called a multiple fruit. In the flower stage, the corollas are separate 

 but the ovaries are fused, giving the appearance of a dense cluster of 

 perfect flowers on a single stalk. The mature pineapple is a large 

 fruit shaped like a pine cone or pyramid about 6 to 10 inches in height 

 and weighing 5 to 8 pounds. It grows on a stalk or peduncle which is 

 a continuation of the plant stem of the low cactus-like pineapple plant. 

 The rind, which is usually sliced off with a sharp knife, is tough and 

 horny and composed of small hexagonal sections, fitted together like 

 pieces of tile. Each of these sections marks a botanically individual 

 fruit. The color of the skin when ripe is usually bright greenish-orange 

 shading to yellow-green or dark green. The flesh is very juicy and has 

 a somewhat fibrous texture. In color it varies from white to deep 

 yellow. The edible portion surrounds a tough central core which was 

 originally the flower stalk. 



History: The pineapple is a native of Central or South America 

 and early became a favorite luxury of wealthy Europeans. The history 

 of the introduction of the pineapple into Hawaii is not known, but it is 

 generally believed that it was brought in by some Spaniard who had 

 previously touched the coast of South America. Although Don Marin 

 records in his diary in 1813 that pineapples were growing in his garden 

 at that time (74, p. 46) they were probably first planted on the island 

 of Hawaii, where they now grow wild. A pineapple similar to the 

 Wild Kailua pineapple also grows in Guam, Formosa and the Philip- 

 pine Islands (7). In the fresh state some of this half-wild fruit was 

 shipped to San Francisco before 1880, but was not received in satisfac- 

 tory condition because the fruit spoiled easily and was of poor quality. 



The pineapple industry was of minor importance in Hawaii until 

 1886, the date of the introduction of the Smooth Cayenne variety. The 

 first pineapple was canned commercially in 1892, and from that time on 

 the industry developed until today it is the second largest industry in the 

 islands. 



Nutritive value: The pineapple has long been valued for its dis- 

 tinctive flavor and refreshing qualities. 



Fresh ripe pineapple is a good source of sugar and calcium. Pine- 

 apple juice has a higher calcium content than guava juice or orange 

 juice from Hawaiian oranges. The phosphorus and iron content of the 

 fresh pineapple and the fresh pineapple juice are low as compared with 

 many other fruits in this series. 



Determinations of the vitamin value of fresh and canned pineapple 

 were made in 1923 (31) (32) by the methods then in use, and the con- 

 clusion was drawn that pineapple is a good source of vitamins A, B and 

 C. Tests made by the more quantitative methods used for the fruits 

 reported in this bulletin show fresh pineapple of the Smooth Cayenne 

 variety to be a less good source of vitamins A and C than was formerly 



