70 



BULLETIN 77, HAWAII EXPERIMENT STATION 



supposed. Pineapple has much less vitamin A than papayas or pohas, 

 half the quantity possessed by guavas and about the same quantity as 

 have fresh figs of the Brown Turkey variety. As a source of vitamin 

 C, pineapple is surpassed by guavas, papaya, pohas and oranges. 



Pineapple juice, even when consumed in large quantities, tends to 

 make the urine more alkaline (33). Nelson (40) has shown that of the 

 non-volatile acids in pineapple juice, about 87 percent is citric and about 

 13 percent is 1-malic. 



Some people find that eating large quantities of fresh pineapple 

 causes a soreness of mouth and oesophagus. It has been suggested that 

 this irritation may result from the combined action of the acid, the pro- 

 tein splitting enzyme bromelin and the calcium oxalate crystals (33). 



Supply: Though the greater portion of the crop is used for canning, 

 excellent pineapples are to be found in the Honolulu markets during the 

 entire year. The fruit is most plentiful during June, July and August, 

 but a second and smaller crop comes on during December and January. 



Use: Pineapples are frequently used fresh, served alone, or com- 

 bined with such other fruits as the avocado, banana, citrus fruits, mango 

 and papaya. Pineapple combines well with such vegetables as carrots 

 and cabbage in salads. Finger-length slices of pineapple are delicious 

 served in iced tea. The juice makes an excellent iced drink or may be 

 combined with other fruit juice for punch. Pineapple may be preserved 

 in the form of jams or pickles, but home canning is not practical in most 

 localities. There is not enough pectin present to make jelly from the 

 juice. Pineapple must be cooked before being added to a gelatin solu- 

 tion because the enzyme, bromelin, present in uncooked pineapple will 

 prevent the gelatin from congealing. 



Cut a peeled ripe pineapple in 8 or more pieces and squeeze through one 

 thickness of poi cloth or sugar sack. Chill juice and serve. Even with pine- 

 apples selling at 3 cents a pound, juice prepared at home is as inexpensive 

 as the juice purchased on the market. 



Boil sugar and water 3 minutes, cool, and combine with fruit juice and 

 mint. Chill and pour over cracked ice. 



Fresh pineapple juice 



yield 2%-3% cups 



Pineapple punch 



6 servings 



4 cups fresh pineapple juice 

 % cup orange juice 

 V3 cup lemon juice 



% cup sugar 

 % cup water 



1 teaspoon finely chopped mint leaves 



