Pineapple (अनन्नास) Recipes

It is a sweet juicy fruit native to South America. They are grown from March to June but can be found all year around. It is consumed in a variety of ways but raw pineapple is the most nutritious as it is rich in magnesium and vitamin C.


  • Provide three-quarters of the manganese needed for one day. 
  • Good source of folates, thiamin, biotin, pyridoxine, riboflavin, and minerals.

Health Benefits

  • Good source of Vitamin C
  • Helps in building strong immune system support
  • Highly recommended for indigestion
  • Helps in dealing with arthritis inflammation
  • keeps your eyes bright and healthy

Purchase Guide

  • Although the season for pineapple runs from March through June, they are available year-round in local markets.
  • Look for pineapples that are heavy for their size. While larger pineapples will have a greater proportion of edible flesh, there is usually no difference in quality between a small and large size pineapple. Pineapples should be free of soft spots, bruises and darkened "eyes," all of which may indicate that the pineapple is past its prime. Pineapple stops ripening as soon as it is picked, so choose fruit with a fragrant sweet smell at the stem end. Avoid pineapple that smells musty, sour or fermented.


  • Pineapple can be left at room temperature for one or two days before serving. While this process will not make the fruit any sweeter, it will help it to become softer and more juicy. Yet, as they are very perishable, you should still watch them closely during this period to ensure that they do not spoil. After two days, if you are still not ready to consume the pineapple, you should wrap it in a plastic bag and store it in the refrigerator where it will keep for a maximum of three to five days.
  • Pineapple that has been cut up should be stored in the refrigerator in an airtight container.
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