I was born on the island of Java, so I’m used to cherishing the core (or heart) of the pineapple as delicacy. I like to cut out and isolate the core, then sprinkle a little sea salt or sometimes even lime and chili powder to give it a little something.
So it’s odd for me to see people cutting around and throwing that part away. I’ve often found myself in other people’s kitchens diving in slow-mo to catch a dismissed core right as it’s being tossed into a trash can.
Most Westerners aren’t fans of the fibrous texture – I recently even saw a cooking vid where the chef referred to the core as “an inedible piece of grisly meat.” Kinda harsh words…especially considering that the the core (and stem) is actually the part that’s the most beneficial for us because of their high dosages of bromelain.
Pineapple has been known for its medicinal properties for hundreds of years. When Christopher Columbus “discovered” the fruit in the Caribbeans, he found the locals to use the stems and cores for purposes of healing wounds and reducing inflammation (and the juice for all stomach related ailments).
After bromealin was first isolated in 1891, it was established that the stem and core of the pineapple plant contains a group of enzymes which have some significant medicinal properties. Bromelain is actually a mixture of enzymes that stimulates the chemical activities in the body and also helps to digest proteins.
So the next time you cut into a pineapple…give the core a chance.
Click here for more info on the benefits of Bromelain
