Pineapples do not continue to ripen after being picked because they are non-climacteric fruits, which means they do not produce enough ethylene to continue the ripening process once detached from the plant.
The pineapple is quite unique when it comes to ripening: unlike other fruits, it stops completely after being harvested. While it grows quietly on its plant, it accumulates sugars, transforms its acids, softens its flesh, and develops its aromas. But once picked, that’s it. Its starch reserve no longer evolves into sugars, its enzymes stop working, and it completely ceases to gain sweetness or fragrance. In short, if harvested too early, it will remain barely sweet and acidic; if picked just at the right maturity, it will be sweet, fragrant, and tender as desired. Properly timed harvesting is therefore THE key to having a truly flavorful pineapple on the plate.
Ethylene is a natural gas released by most fruits as they ripen. It is what turns a green banana into a sweet yellow banana. However, pineapple is not very sensitive to this gas. Once harvested, even if you place it next to other climacteric fruits like apples or bananas, it will not become riper or sweeter. Why? Because pineapple contains very few receptors sensitive to ethylene. As a result, once removed from its plant, it cannot continue to ripen.
Climacteric fruits continue to ripen after being harvested. This means they produce a lot of gas called ethylene, a compound that accelerates ripening even once separated from the plant. Among them are bananas, avocados, and apples: picked when they are green, they ripen gradually in your fruit bowl.
In contrast, non-climacteric fruits like pineapples, strawberries, or grapes, once harvested, almost completely stop their ripening. Their ethylene production remains low, which explains why the pineapple you buy that isn't fully ripe will never become sweeter at home. These fruits need to be harvested at just the right time.
When you buy a pineapple, you need to choose one that is already ripe because it won't ripen at all once picked. The fruit may become a bit softer or sweeter on your countertop, but that remains very slight and superficial, not real ripening. You can leave it at room temperature for a few days to prevent it from spoiling too quickly. Once cut, it's better to put it in the fridge, as cut pineapple keeps better when cool. If you want to keep a pineapple longer, a good solution is to freeze it in pieces. And forget the tip of putting it in a bag with a banana to see it ripen: that works with some fruits like avocados, yes, but not with pineapples.
Once picked, the pineapple becomes softer and gradually loses its acidity, but its sugar content no longer increases. That’s why choosing a ripe pineapple when buying is so important!
To determine the ripeness of a pineapple, try gently pulling one of its central leaves. If it comes off easily, the fruit is likely ripe and ready to eat.
Did you know that there are several varieties of pineapple, some of which, like the Victoria, are particularly prized for their small size and intense sweet flavor?
Fresh pineapple contains an enzyme called bromelain, which has recognized anti-inflammatory properties. However, be careful, as this enzyme can also make your mouth slightly sensitive after prolonged consumption!
A green pineapple is not toxic, but it is often acidic, hard, and lacking in flavor. It can also cause slight irritation or an unpleasant sensation in the mouth. It is better to consume a pineapple when it reaches its optimal ripeness to fully enjoy its taste and nutritional qualities.
A whole, fresh pineapple usually lasts between 2 to 4 days at room temperature and up to a week in the refrigerator. Once cut, make sure to store it in a cold place in an airtight container to preserve its freshness for about 3 to 4 days.
Unfortunately, no. Since pineapples are non-climacteric, they hardly respond to ethylene after being harvested, unlike bananas or apples. Thus, even if you expose it to these fruits, it will not become significantly riper or sweeter.
Unlike some other fruits, pineapple is a non-climacteric fruit, which means it does not continue to effectively convert starch into sugars once harvested. Its sugar content remains largely the same after harvest, explaining the lack of sweetness increase.
A ripe pineapple can be recognized by its skin, which displays a beautiful golden color, indicative of good maturity. Additionally, it should emit a sweet and pleasant scent at the base. A slight softness when you press on the skin is also a sign of ripeness.
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