In the spotlight - Pineapple

When you think of pineapple, what comes to mind? On cocktail sticks with cheese, on a pizza with ham or in sweet and sour sauce? Perhaps you think of cocktails, anyone for a Zombie? Or eating fresh pineapple might make you think of a tropical island and you wouldn't be far wrong.

• Brought to Europe after Columbus discovered pineapples in 1493 on the island of Guadalupe, they are so-called due to the similarity in their appearance of their body to a pine cone and at the time their flesh was likened to that of an apple.
• A third of the pineapples that are commercially produced come from Hawaii. Dole started growing pineapples there in 1900, followed by Del Monte in 1917.
• Pineapples are rich in Vitamin C and manganese - the latter is a component of a number of enzymes, which speed up reactions within the body.
• They are rich in Bromelain - an enzyme used to break down proteins - which explains why pineapple juice can be used to tenderise meat. It is also the reason why fresh pineapple can't be added to jelly - the gelatin is broken down, so the jelly won't set, but the heat during the canning process alters Bromelain, so you're fine to use tinned pineapple.
• Bromelain has been suggested to help with digestion, but this is unlikely as it will be destroyed by the stomach acid. There is a case for Bromelain helping to induce labour if a baby is overdue, but you'd need to eat equivalent of 7 whole pineapples to get sufficient!
• Pineapple can make a simple dessert when served with natural yoghurt, a scoop of ice cream or custard. It also makes a nice addition to salads and goes well in sauces and relishes to accompany savoury dishes.

Poached spiced fruit

• Boil 400ml (14fl oz) of red wine (you could use grape juice if you prefer a non-alcoholic version) for 1 minute and then add an equivalent volume of water, half a cinnamon stick, a pinch of black pepper, 2 bay leaves, 2 cloves, 2 slices of orange and 2 of lemon and 2tsp sugar. Simmer for 3 minutes.
• Peel, core and quarter an apple and a pear and chop a 100g (3.5oz) chunk of pineapple into 4. Simmer for 15mins, then serve once cooled a little.

Pineapple salsa - adds a kick to fish, chicken or pulses

• Add the following to a bowl and mix well - 100g (3.5oz) finely chopped pineapple, 2tsp ground coriander, 1tsp dried mint, the juice of 1 lime, 5 chopped spring onions and black pepper to season.