Instructions: Succulent, acid-sweet, golden-fleshed pineapples have a rich heritage. A native of Brazil and Paraguay, carried north through Central America to the West Indies by transient Indians, it was introduced to European cuisine by Christopher Columbus when he visited Guadeloupe in 1493. They soon became the gourmet delight throughout Europe. Spanish sailors, carrying pineapple to offset the ravages of scurvy, brought the tropical treasure to the Pacific where it was adopted by Philippine and Guam farmers; And it is believed that the Spanish introduced it to Hawaii. There, it eventually Became the second most important agricultural product after sugar. Indeed, At one time HawaiI produced 45 percent of the worlds pineapple and 80 per cent of the canned pineapple market. Today, the domestic needs of the United States has been augmented by imports of pineapples from Thailand, Philippines, Costa Rica, Mexico and Honduras.

Because of the increase in rapid transport, fresh pineapples appear in every supermarket temptingly aromatic promising flavorful rewards.

When you choose a pineapple, pick one that is plump, fresh-looking and as large as possible. The larger the fruit, the greater the proportion of edible flesh. Fresh, deep-green crown leaves are a good sign of quality. Fragrance is also a good sign, but usually the fruit is kept too cold to be fragrant. Neither the ease with which leaves can be pulled out nor the shell color are indicators of maturity or high quality. and suggestions that a pineapple should be kept for ripening are misleading. A pineapple cannot sweeten or ripen after harvest. Pineapples are harvested as nearly ripe as possible and rushed to market; they should be eaten as soon as possible.

To store pineapple wrap it with plastic wrap or aluminum foil to prevent its aroma from spreading to other foods. Store in the refrigerator. Refrigerate cut pineapple in a tightly covered container.

If you are horticulturally inclined, you may wish to try growing your own pineapples! My method is to cut the crown (the leafy top) from the pineapple (or twist it off), remove a few of the basal leaves, turn the top upside down and let it dry for about a week so that the cut end and the leaf scars can harden before planting. I then immerse the scarred end in a jar of water until roots begin to form. Then plant it in a good sandy loam. Tamp the soil firmly around the base of the crown, trying not to get any soil on the leaves. I fertilize the pineapple when I plant it and then every couple of months with a good household plant food. It may take two years before the plant will bear fruit - in the meantime it makes a pleasant display of greenery. During the summer months you can place the plant outside without too much concern. During the winter keep the plant indoors near a sunny window. Water the soil lightly once a week.

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