Pineapples were first grown in Central and South America. Today most of the domestic supply is grown in Hawaii and Central America. Since they do not ripen after picking, pineapples are picked when ripe and shipped by air to their destination. The distinct pineapple shape has been used as a symbol of hospitality for centuries. This fragrant, juicy, sweet fruit is shaped like a large cylindrical pinecone with long, sharp pointed leaves.

There are three major varieties of pineapples: Cayenne from Hawaii and Central America; Red Spanish from Florida and Puerto Rico; and Sugar Loaf from Mexico. The majority sold at supermarkets is Cayenne.

Fresh whole pineapple is available all year with the peak season from March to July. Peeled and cored fresh pineapples are now seen in some supermarkets. Crushed, chunked, sliced and tidbit pineapple is sold canned in its own juice and in syrup. Pineapple is also available candied and dried. Pineapple juice, both canned and frozen, is readily available.

Although a pineapple does not ripen or become sweeter after picking, it can become juicier and less acidic. Choose fruit that is plump with a bright green crown and a strong sweet aroma at the stem end. The color should be changing from green to golden yellow. (Red Spanish will be tinged with red.) Avoid pineapples that are green, have soft spots, dry looking leaves or a fermented aroma.

2 pounds pineapple = 1 medium; 2 cups cubed.

1 (29-ounce) can = 3-3/4 cups chunks or tidbits; 3-3/4 cups crushed.

If the aroma of the pineapple is not strong, allow it to stand at room temperature for two or three days until it softens slightly and its aroma increases. Refrigerate ripe pineapple for three to five days. Leftover canned or fresh pineapple can be stored in an airtight, nonmetallic container in the refrigerator and used within three to four days. Leftover pineapple may be frozen and used for blender drinks.

To prepare a pineapple, twist off the crown. Use a chefÕs knife to cut the pineapple lengthwise into halves and then into quarters. Trim off the ends and remove the core. To remove the fruit from the shell, carefully run the blade of a utility knife between the shell and the fruit. Cut the fruit into wedges or chunks.

For pineapple boats, cut the pineapple in half lengthwise through the crown. Remove the fruit from the shell with a curved grapefruit knife or utility knife, leaving the shell intact. Cut the fruit into quarters and remove the core. Cut the fruit as desired.