Manda Ruby wrote:
> On Nov 23, 6:18 pm, 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.
> Your answers to his response made me realize that his response was to
> the question how to choose a ripe pineapple versus not barely ripe
> one, which btw, was not my question. Sorry. My question was not about
> choosing ripe pineapple versus barely ripe pineapple. The question
> was literally about comparing total amount of sugar content in
> pineapples of the same size. Of course, there is a reason behind the
> question and it had to do with eating pineapple of ripe one versus
> barely ripe one. The only justification to choose a barely ripe
> pineapple would be if it has less sugar content than the ripe one of
> the same size when both are the same price.

My guess is that a ripe pineapple would contain more sugar than a less
ripe one. What you're probably interested in is percentages of available
sugars in ripe fruit vs unripe. It might be that the differences are
considerable, if taste is any kind of a reliable indicator.

>
>> When confronted with pineapple pieces,
>> you'd be wise to choose the darker, semi-translucent pieces first,
>> unless you enjoy sour pine. :-)
>