Pineapple
Pineapples get their name from their pinecone-like appearance. Pineapples shall be large, firm, heavy for its size and cylindrical in shape with a color that ranges from green-gold to golden brown shell color. The top crown shall be stiff with a whitish green cast and separate easily by twisting from the fruit. Golden or sub-acid fruit shall have a deep golden flesh and identifiably sweet flavor. Pineapples cannot be “ripened” and its flavor will not improve post harvest.

Storage
» Store immediately covered in a sealed original container in the warmest part of the walk-in cooler or in the refrigerated bar storage area. Chilling injury (water-soaked spots, pitting, and accelerated decay) can occur if held for more than 3 days, un-protected, in a walk-in cooler.
» Pineapples are extremely susceptible to dehydration.
» Storing pineapples for extended periods can induce yeasty fermentation and severely alter the flavor.
» Do not stack loosely; pineapples are susceptible to crush damage and bruising.

Handling
» Follow good rotation practices; first shipments received should be used first.
» Pineapples have an expected shelf life of 5-6 days protected and stored properly. Plan to rotate frequently to maintain quality.
» Avoid placing pears on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.

Preparation
» Prepare as needed. Try not to use product from the previous day. It will brown rapidly and dehydrate.
» Wash thoroughly in a clean water rinse, drain well, immediately prior to cutting.
» If mixing with other ingredients, add pineapples last as they will alter and over-power the flavor of other parts of the recipe with extended time.
» Do not soak, pineapples will lose their crispness and flavor if soaked in water for extended periods.
» Store prepared product in the refridgerator.