You are in luck if you wash up on a desert island and find pineapples. Like the coconut, the pineapple is a robustly nutritious fruit that is seemingly engineered for sustenance and good health.
There are high levels of vitamin C in pineapple, as well as manganese (70%RDV per serving).
Interestingly, pineapples aren’t native to Hawaii. In fact, they didn’t take off there till early in the 20th century. They are originally from South America where many believe they originated somewhere between Brazil and Paraguay. Christopher Columbus bumped into the pineapple in 1493 in Guadeloupe, and called the fruit piña de Indes, meaning “pine of the Indians”, as a pineapple resembles a pinecone. However, there is no botanical connection between the two.
Pineapples came to Hawaii because of the work of John Kidwell who was responsible for introducing the fruit towards the end of the 19th century. In 1900 James Dole set up his pineapple plantation on the island of Oahu. Now, because of pineapple companies like Dole and Del Monte, the Hawaiian islands are synonymous with pineapples.
Pineapple is great raw. Just cut it into slices and cut away the thick outer covering. You can core the pineapple to have slices with a hole in the center, or simply cut away the softer fruit from the dense center. From smoothies to decadent deserts, pineapple can be approached in many varied ways.