Bactris gasipaes

Pineapple, Ananas comosus , is named for its similarity to pineapples, although the term «pineapple» derives from the Tupi language of Brazil, where they call it nanás, which means «delicious fruit» or «flower of fruits» .

Pineapple was a symbol of hospitality in indigenous tribes and was offered to visitors as a sign of friendship. Christopher Columbus, on his second trip in November 1493, found her on the island of Guadalupe.


The pineapple are matured in the tree, protected individually and transported by air from Colombia to Asia and Europe, protected in boxes specifically designed for conservation.


The average dimensions of each fruit are 6 to 7 cm long and 4 to 6 cm in diameter. Its average weight is 150 g The product is marketed in boxes of 10 to 12 units of approximately 2.5Kg each


The fruit, its packaging and packaging comply with all import regulations of fresh food to Asia and Europe

Origin of Pineapple

The tropical pineapple comes from South America, particularly Brazil. That was where the Spanish and Portuguese colonizers found her. It is the fruit of the plant known as Ananás; the Portuguese continue to maintain this original name that for the natives means «excellent fruit».

Nutritional benefits of Pineapple

Pineapple is considered a «medicalimento» for its richness in vitamins, but especially for the properties of the enzyme.


The inclusion of pineapple in the first dishes is especially beneficial because it stimulates the production of gastric juices. It is especially indicated to digest proteins.

People with dyspepsia, either by hypochlorhydria – lack of gastric juices – or by gastric atony – difficulty in emptying the stomach contents – have an ally in the pineapple if it is taken fresh, because with the heat the action of the bromelain is canceled .

However, pineapple consumption is contraindicated in people suffering from gastroduodenal ulcer and gastritis due to its acid content and its ability to increase the production of gastric juices.


It has been indicated in cases of diarrhea, as it seems to inhibit the growth of intestinal microbes (antiputride action) and improves bowel receptors.

Both fruit and root decoction are traditionally recommended in the treatment of intestinal parasites.


Pineapple is an excellent remedy for the liver and it is known that regular consumption increases circulation in this vital organ.


It exerts a remarkable anti-inflammatory action, useful in cases of tendonitis and rheumatic conditions with edema of the limbs.


It interferes with the development of malignant cells (reducing the risk of metastasis of some types of cancer) and seems to potentiate the effects of chemotherapy.


It inhibits platelet aggregation and exerts a fibrinolytic activity, which reduces the risk of embolisms.


In case of cold, cold or sinusitis, especially if accompanied by mucus, pineapple is an excellent food supplement, since when exercising a proteolytic action dissolves the mucus, makes them more liquid and greatly helps to eliminate them.

Its vitamin C content is not foreign to this beneficial action against cold and cough.


It helps to clean and heal skin ulcers, and improve healing of burns.

Mode of consumption of Pineapple

Taken naturally, it allows you to fully enjoy all its aperitive and digestive properties. However, its original texture and taste, between sweet and acidic, make it a versatile ingredient in the kitchen.

Both can be used to prepare sweet recipes and desserts and be used in a host of savory dishes, as it has been done in oriental cuisine, especially in spicy recipes and curries.

Its aromatic pulp, fleshy and consistent, makes it ideal to prepare grilled, on the grill or in an infinity of stews. This exotic fruit can be used to enrich rice dishes or as a delicious garnish, which also takes advantage of its proteolytic effect.

For that same reason, pineapple is a very interesting ingredient in seitan or other protein-rich recipes , but also in stuffed vegetables and other vegetarian delicacies, to which it brings light and joy.


To know if a pineapple is at its point, neither green nor too ripe, the following aspects must be observed:

Color: to facilitate its conservation, pineapple is usually collected before ripening. Now, if picked very green does not develop its flavor and fragrance.

When it matures it acquires a beautiful golden color, but some varieties have the green bark even when they are ripe. The tip of the scales then offers a brownish tone.

Leaves: they must be green and rigid. When you gently pull the interiors they come off easily.

Aroma: if the pineapple is ripe, its base gives off an intense and pleasant aroma.

Weight: must have a good weight in relation to size.

Consistency: the cortex should yield slightly under the pressure of the fingers.

Pineapple should be consumed as soon as possible once purchased, although it can be stored for a few days in a dry and cool place, and on a soft basis. It should never be stored in the refrigerator, unless it is already peeled and cut.



Uses hot air to evaporate the water from the fruit, getting the lowest humidity at the best cost.


whole fruits

Our fruits ripen on the tree, are exported by air, and in a couple of days can be on the table of the consumer



Removes the water by freezing and sublimation –vacuum at 30ºC.


chopped fruit

The fastest way to reach results is to monitor the progress you make.



Transforms the fruit into pulp whitch is easily rehydrated.



Fruits are recognized at their optimum ripeness, just when they are tastier and more nutritious. It can be washed, cut, packaged and frozen in just a few hours to get to the table at its best.

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