Jean B. wrote:
> dsi1 wrote:
>> Arri London wrote:
>>>
>>> Manda Ruby wrote:
>>>> If barely ripe pineapple has bit of sour ttse unlike the fully ripe
>>>> one which is sweet, is the sugar content (fructose form) the same or
>>>> less if compared between the pinepples of same size of the two types
>>>> (fully ripe pineapple and . barely ripe pineapple)?
>>>
>>>
>>> Get hold of a handheld refractometer to measure total sugars and see
>>> Any student chem lab will have one.
>>
>> Or you could just use your eyes. When confronted with pineapple
>> pieces, you'd be wise to choose the darker, semi-translucent pieces
>> first, unless you enjoy sour pine. :-)
>
> I'd say "yellower" not darker. But that is pieces so not very useful
> when it comes to whole pineapples.
>

About the only thing you can do for whole pineapples is to sniff the
part that's broken off the plant. I'll use fresh pineapple as a
tenderizing marinade although the meat can't be exposed to the stuff
more than thirty minutes or so. Fresh pine will also neutralize the fire
of a hot chili pepper faster than a glass of milk.