The thing EVERYONE gets wrong about pineapple

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𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Cherian, S., Figueroa, C. R., and Nair, H. (2014). ‘Movers and shakers’ in the regulation of fruit ripening: a cross-dissection of climacteric versus non-climacteric fruit. J. Exp. Bot. 65, 4705-4722. doi.org/10.109...
-Fukano Y. & Tachiki Y. (2021). Evolutionary ecology of climacteric and non-climacteric fruits. Biology Letters 17 (9). doi.org/10.109...
-Leng, P., Yuan, B., & Guo, Y. (2014). The role of abscisic acid in fruit ripening and responses to abiotic stress. J. Exp. Bot. 65, 4577-4588. doi.org/10.109...
-Lobo, M. G., & Yahia, E. (2016). Biology and postharvest physiology of pineapple. In Handbook of Pineapple Technology: Postharvest Science, Processing and Nutrition (pp. 39-61). doi.org/10.100...
-Lu, P. T. et al. (2018). Genome encode analyses reveal the basis of convergent evolution of fleshy fruit ripening. Nat. Plants 4, 784-791. doi.org/10.103...
-Paul V., Pandey R., & Srivastava G.C. (2012). The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene - an overview. Journal of Food Science and Technology, 49:01-21. doi.org/10.100...
-Vendrell, M., Domínguez-Puigjaner, E. and Llop-Tous, I. (2001). CLimacteric vs non-climacteric physiology. Acta Hortic. 553, 345-349. doi.org/10.176...
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-postharvest.uc...
-www.thekitchn....
-www.cookingfor...
-www.seattletim...
-foodcrumbles.c...
-unece.org/file...
𝗢𝘁𝗵𝗲𝗿 𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝘃𝗶𝗱𝗲𝗼𝘀:
- • Why Some Fruits Won’t ...
- • The secret of how to p...
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
Dr. Robert Paull, Professor in the Department of Tropical Plant and Soil Sciences at the University of Hawaiʻi at Mānoa
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
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[@arifhossain9751]

How to ripen a pineapple: Step 1: leave it on the shrub

[@San-lh8us]

and then? what is step 2? or 3? or perhaps even step 4?

[@MatthewTheWanderer]

@@San-lh8us Step 2 is to buy canned pineapple instead!

[@GamerPro132]

Step 2: ??? Step 3: Profit

[@YunxiaoChu]

Step 2 wait until it is soft

[@thany3]

@@MatthewTheWanderer Canned pineapple is boiled, which is why its trademark stingyness is gone.

[@benmathews2762]

Learned this in Costa Rica on a plantation this summer! We got the chance to go pick our own plant-ripe pineapple, and OMG, it was the single best fruit I've had in my life! I ate the entire pineapple in one sitting by myself.

[@sonkeschluter3654]

Visiting the place where fruits are originated from and eating them ripened on the plant can ruin your taste for ever if you come home again.

[@australiananarchist480]

How shit were the working conditions there, by chance? Genuine curiosity here

[@VincentGroenewold]

@@sonkeschluter3654 For sure, I had the same with avocados and cooking for myself with better ingredients (ruins many restaurants). :)

[@manjensen1710]

There is even one variety of pink pineapple developed in Costa Rica, they say it has an enhanced flavor and more antioxidants.

[@benmathews2762]

@@australiananarchist480 they were about as good as they could be, I think. It was a certified organic plantation, so things weren't completely geared towards maximizing profit. They told us about a guy who stole about 100 pineapples per day to sell on the street, and they just ate the loss because they figure he's doing it to feed his family. They also supplied housing for the seasonal workers on the plantation itself. I doubt they had anything more than running water, but most places down there didn't seem to have AC anyway (except for the hotels and tourist places where you'd kind of expect to find it). At the end of the day, though, it's manual labor for hours and hours in 90F heat with 90% humidity in the tropics.. so, not a job I'd probably ever take, but I'm sure other plantations are far worse. I also remember them saying they pay more than the minimum wage in Costa Rica.

[@syriuszb8611]

6:00 The pineapple is already low to the ground, so it makes sense why it doesn't ripen when it falls. Because it usually don't fall. Once it is ripe, the land animals can just eat it without it dropping. And the big fruits that drop, need to ripen on ground since they would be smushed if they fell when ripe.

[@bluerendar2194]

This works for dragonfruit too, I think

[@jankoodziej877]

What fruits fall from a tree before they are ripe? Certainly none of the varieties grown in Europe. Apples, peaches, plums, cherries, all ripe fully on the tree. When they fall, they are often already starting to rot.

[@syriuszb8611]

@@jankoodziej877 Well, the big ones like apples are usually not soft (yet), but it depends on exact variety. And cherries don't ripen on ground/ counter, plums depends on the variety (5:05). There is always some that rot on the tree if not picked up, but I am not sure if it is not result of humans breeding them to be as ripe as they can on trees so it won't get eaten or wet and rot on ground, or get damaged when they fall. This point was more of what I understood from the video, but I spelled it out just to show the difference between pineapple that doesn't ripe on ground and other big fruits that do ripe on the ground. The difference is- those who ripe on the ground need to fall from higher height to be eaten by their dispersers of choice. If "they often already starting to rot" then why they even bother with ripening on the ground? It would invalidate this part of the video anyway.

[@jankoodziej877]

@@syriuszb8611 maybe because evolution is not intentional with specific targets. There are plenty of things that don't make logical sense.

[@syriuszb8611]

@@jankoodziej877 But everything makes sense here.

[@dylenoyer94]

The thumbnail was a real time saver, but I still watched, needed that sweet context

[@iykury]

i think i've heard that called "anti-clickbait"? where the thumbnail answers the question posed in the title, but it makes you curious to know more

[@liamdonegan9042]

Seems to have been changed

[@iykury]

@@liamdonegan9042 oh, it has. before, the title was "How to ripen a pineapple", and the thumbnail was just a pineapple sitting on a table with the text "YOU CAN'T"

[@dakingofcubes]

Well great. They changed the video thumbnail and title just for the views (and possibly money)​. Hey atleast this video is still good!@iykury

[@dylenoyer94]

It totally did change! That's wild!

[@williamallen2777]

I worked for Maui pineapple company back when they were a thing. I have picked "fresh fruit" "shipped fruit" and "canning fruit" the pineapple from your store was picked unripe and still purple. Then it was sprayed with a chemical ripener.. it can only naturally ripen on the plant. You would not believe how amazing it tastes when ripened on the plant

[@LindseyLouWho]

Here's one I stumbled into one unfortunate Thanksgiving (we make a turkey AND a ham); I was out of canned pineapple, and I wanted to sweeten it with a glaze. So I had some fresh-frozen pineapple for smoothies the in freezer, so I thawed that out and used that. My ham became a meat-related gelatinous goo, and everyone was mad at me because I also oversalted the dry brine for the turkey, too. That's what I get for being the only person willing to cook in my family, otherwise, we wouldn't eat at all. I'm really trying.

[@wobblysauce]

People who complain are not the ones in the kitchen... that is for sure, and when you tell them that next time you will not cook for them... the mood changes quickly.

[@Nesdude42]

Wait so how did your meat become gelatinous? I don't get it. 😆I am pretty new to cooking.

[@pallasproserpina4118]

@@Nesdude42because pineapple contains enzymes that essentially digest the meat

[@SillyNolan]

if you roast the pineapple first then it helps.

[@Samu2010lolcats]

@@pallasproserpina4118 Yeah, she basically forgot to to denature the enzymes. I too made the same mistake once by putting fresh (uncooked) bits of pineapple in jello, ruining it. When it happened I was left wondering why canned pineapple doesn't ruin jello until I learned that canning also cooks it.

[@brothermine2292]

That must be why the strawberries I've bought haven't been sweet. It sounds like one shouldn't count on finding ANY ripe pineapples at the grocery store. That implies one shouldn't try to pre-schedule a meal that requires ripe pineapple, and instead should settle for enjoying pineapple opportunistically.

[@Marionette_Doll]

Honestly, canned pineapple is good for those types of foods. It's typically fresher than the stuff you'd get from buying a fruit as a whole.

[@MatthewTheWanderer]

@@Marionette_Doll Exactly! Canned is a lot better than fresh when it comes to pineapples.

[@Sotanaht01]

@@MatthewTheWanderer Canned pineapple has very little flavor and is overall nowhere near as good as fresh.

[@ramshacklealex7772]

There are other factors too. They were probably day-neutral strawberries, which are considerably less sweet than June berries. Strawberries also get sweeter if the nights are cooler while the fruit is developing.

[@jankoodziej877]

Canned pineapple is kept in a sugar syrup. That's why it tastes more sweet, not because it's more ripe.

[@markvetter4711]

Lucky to live in Florida, where pineapple is easy to grow. I let them get golden on the plant. Best pineapple ever, almost never buy them at the store anymore.

[@sethbieber5127]

Yeah! Only takes 3 or more years for a single fruit!!

[@celuria4481]

same! and oh, a fully-yellow pineapple, bright and golden in the sun here? absolute. heaven. the sweetest, most perfect pineapple you can imagine, then with the sweetness cranked up a couple of notches. I don't usually even like pineapple, but the home-grown ones have changed my mind. I'm not going back.

[@celuria4481]

@@sethbieber5127 well, what else are you gonna do with the tops, or the time? stick it in the dirt, see if it'll grow. (pull off the bottom half inch to an inch of leaves, first, to expose the root nubs.) at worst it composts and enriches the soil, and at best? delicious, home-grown fruit! it's a bit you were gonna throw away anyways, so why not? they love the sun, and require 0 maintenance. nothing to lose, and plenty to gain!

[@themaskedcrusader]

Here is how to pick the perfect grocery store pineapple: Find a pineapple that is green, and pick one leaf from the crown. If the leaf is hard to pull out, it's not ripe enough and you should leave that for the next person. If the leaf is almost too easy to pull out, it's over ripe or rotten and won't be good. You want a leaf that resists a little, but pops off rather easily. That's the pineapple you should pick. It's all in the crown and not necessarily in the smell or the color. (Source: I picked pineapples in South Florida for a few years)

[@Xenobiologyt]

5:17 the peach 💀

[@Bloodshotistic]

Peach got some cakes 🥵

[@abydosianchulac2]

Strange, I did this once and found I preferred the flavor and texture of the pineapple after it started "fermenting" as you said. It sounds like the texture and flavor changes are closer to bletting a persimmon or medlar than the pineapple going off.

[@FaceMyAlterEgo]

My experience as well

[@crackedemerald4930]

this is how we got beer

[@daddymuggle]

Yes, but it's a very fine line which depends on personal taste

[@elektro3000]

I haven't had a persimmon in years, now I want to go pick one up...

[@jgt2598]

It's really important to point out that this is *A TECHNICALITY* . "Ripening" in biologist and botanist jargon refers to the specific biological process of converting starches into sugars due to the gaseous fruit hormone ethylene. Pineapples don't store any starches so they are as sweet as they can possibly get when picked. However, they still get softer, more aromatic, less green, and less chlorophyll tasting with ethylene exposure. Most people would colloquially call this *RIPENING* even though that's not the correct technical jargon use of the term. A clearer and less ambiguous way of discussing this with a broad audience would just be to say that pineapples don't get any sweeter once picked. As for why your pineapples keep fermenting instead of just getting a bit softer... not sure, maybe you're leaving them too long, or you have a very yeast-heavy environment in your kitchen for some reason?

[@crackedemerald4930]

yeast rich does sound like the kitchen of a food channel tbf. Also happens where I live, i think the environment is just warm and we leave them pretty long

[@maxgarber9934]

They do taste sweeter after leaving them out even if the sugar content does not increase. As things break down they get less sour which makes the seem sweeter.

[@Hiro_Trevelyan]

This explains why the pineapple I had in Cambodia were insanely tasty ! Small tip for pineapple lovers : add a pinch of salt. It will bring out the taste of the sugar and aroma of the pineapple much better than adding sugar. It's pretty surprising.

[@psychosomaticstatic]

If you like the salt + pineapple, you should try it with li hing mui powder!

[@crackedemerald4930]

you should try salted mango

[@YunxiaoChu]

Our family soaks it in saltwater

[@IvanLuelmo]

+ salted watermelon slices 👍🏽

[@CharliMorganMusic]

Squishy and fermented is delicious. I call it liquor-fruit

[@dalesplitstone6276]

Many wild animals love fermented fruit.

[@DukeBG]

5:04 Interesting peach.

[@HelPfeffer]

hehe

[@lone4896]

yea, technically you were still correct, it was a bad pineapple it was picked before it truly ripens from the plant, nothing is worse than that you never had pineapple before you have one that has truly ripened, try it once and you will understand

[@overcookedwater1947]

6:02 pineapples were cultivated by Mayans and Aztecs is probably the reason why pineapples dont fit that pattern. If you look up wild pineapple you will find that they are actually multiple tiny fruits bundled together

[@overcookedwater1947]

As opposed to our modern pineapple which is one big fruit with a crown

[@yamiyomizuki]

I tend to associate pineapple with Hawaii, which is polynesian, not the Aztecs or mayans

[@AirLancer]

@@yamiyomizuki The history of the pineapple industry and the Hawaiians isn't exactly a happy one, but then again it never is when big business gets involved in anything.

[@yamiyomizuki]

@@AirLancer stories about big industry are rarely happy and stories about colonialism are essentially never happy. my impression was that pineapple was native to and traditionally cultivated in Hawaii before it was colonized though.

[@sternmg]

Right. The bundled-fruit part is called an _infructation_ .

[@EtanChamare]

If there's ever been a perfect reason to make GMO fruits, it would be to make pineapples that can grow in other environments. I want to grow my own pineapple in my garden so I can pick it at the perfect time. Unfortunately I don't think regular pineapples would grow very well in the Rocky Mountains.

[@noob19087]

I mean I'm here in a one room apartment in Finland, and I'm growing grapes on my balcony. Apparently there's some new variety called "pixie grapes" that form more of a bush than vine, and can even survive in this northern hellscape. It even survived through the winter. Would love to grow a pineapple too one day, hell you can buy real pineapple plants with fruit in ikea already but they're the size of a tennis ball and probably not getting any bigger.

[@stiephel]

You can grow pineapples everywhere as long as you can overwinter them inside. I've got a plant in Germany and it's doing well. I started it from a supermarket fruit, so the plant was free.

[@Spiethstar]

Instead of changing the plant you can change your location. Nature is perfect already,

[@noob19087]

@@Spiethstar Very helpful comment.

[@elektro3000]

I used to grow the most delicious Honduran "Gold Finger" bananas when I lived in Miami. I miss them so much living here in Michigan. I would LOVE a GMO version that can grow here.

[@IgnatRemizov]

My favorite fact about the pineapple is that its acid is stronger than your stomach acid. It evolved this to protect itself from bacteria in warm tropical climates. The nice tingly feeling you get from eating a pineapple is its attempt in trying to digest you :) Edit: according to the comments, it's not acid, it's an enzyme called _bromelain_ that breaks down proteins, including the ones in your mouth. thanks comments!

[@rickwilliams967]

It's an enzyme, not acid.

[@Wonderhoy-er]

So who's really doing the eating here? Is it hooman or pinecone/apple hybrid?

[@lonestarr1490]

​@@Wonderhoy-er Whoever's quicker.

[@Wonderhoy-er]

@@lonestarr1490 so a hypothetical really slow eater would get eaten by a pineapple when it’s trying to eat a pineapple? That somehow makes perfect sense

[@Ryukachoo]

Also if you eat a lot of pineapple in one sitting your mouth will feel "raw" and somewhat sore, like halfway to a kanker sore, from those enzymes really trying to melt your mouth away

[@vannustube]

just buy tinned pineapple, it'll keep until you're ready

[@swapniltirmanwar8713]

Once i ate a whole pineapple and then it started eating for whole week those enzyme definitely hit me hard 😅😅

[@Broockle]

Did you turn to jello?

[@daddymuggle]

When I was a child, we had mountain pawpaw vines in our garden. They tasted great, but they would really rip up the corners of our mouths especially, if we overindulged.

[@EricN73158]

wow perfect timing I just got a pineapple yesterday. I have not had one in a long time so I hope it turns out well, did not cut it up yet.

[@Asmodis4]

save the green, plant it, wait 2 to 3 years. get your own full ripe pineapple at home.

[@EricN73158]

@@Asmodis4 haha Yeah but I live in canada and I tried once, it did not turn out well but maybe Ill try again.

[@Asmodis4]

@@EricN73158 have the same with mango. i get them up to 2 or three years and than they die. for some reason i cant comprehend the feeble cocoa tree thrives like heck but mango, no chance. but i NEVER give up. ONE DAY i get my mango tree.

[@tp1382]

Idk it feels naive to neglect that humans love fermented foods just as well, but I do appreciate the point you’re making. I’m going to continue eating my semi-fermented pineapple and blackberries

[@MrRowskey]

When literally every other language said Ananas, English panicked.

[@alditube]

I don't get it

[@DustyyBoi]

​@@alditubeit's called some variation of ananas in basically every language, except English

[@interbeamproductions]

Spanish?

[@Kokice5]

ananás

[@interbeamproductions]

@@Kokice5 piña

[@xHomu]

0:38 everybody agrees

[@HyperBirbN3rd]

Don’t forget the teatime part

[@serronpdub]

One really amazing trick to getting a great pineapple even from a barely ripe one. Leave it in the fridge for a month. Then cut it up and leave it in a container overnight. This will give you the most flavor and sweetness for any pineapple. I 100% know this sounds wrong, but it works. I have absolutely no idea why it works. Try it with one when pineapples go on sale for $0.99 or whatever is the lowest price where you are at.

[@Aabergm]

Two things: 1) This was longer than 60 seconds. 2) Pineapples are already ripe when you buy them.

[@waltersoares4264]

I like when it goes fermented. Feels like sparkling

[@tcss0612]

although pineapple is non climacteric fruit, they still respond to ethylene , changing the color and texture(but not getting sweeter or more flaver).which is differeent from grape, grape are both non climacteric and ethylene insensitive , while pineapple is non climacteric BUT ethylene sensitive.

[@canavar1435]

In Turkey you pay premium for stored lemons. Obviously not all lemons make it through that process, so they must be constantly checked and weeded out, hence the higher price.

[@elizaalmabuena]

add ons for picking pineapple: the leaves of the crown should still look fresh and if you attempt to lift the pineapple from one (close to the top, but doesn't have to be the ones at the tip) of them it should drop readily.

[@Ran-John]

I've been home ripening pineapples for years. Let it sit until you can pull one of the central leaves out with little resistance. Don't wait any longer, or eater it sooner than that. I learned that from a culinary class I took, and I've been doing it for years.

[@bobi7152]

Very timely video, I have a pineapple sitting on the counter right now.

[@TheAllMightyGodofCod]

Pineapple growers told me to buy it, let it sit upside down for 24h in the pantry to redistribute the sugars and that's it. But be careful, you have to keep it right side up until you get home, because if you put it upside down in your Mercadona cart, you might get unwanted attention....

[@riuphane]

Great PSA! Might be worth talking about this on a broader scale! It's crazy what the orchards/farms and grocers do to make fruits and veggies ripe, but easy to ship...

[@TrustyTheMan]

The first guy to eat a pinapple propably thought he was dying.

[@lohphat]

Trick for pineapple is to slice it when you get it home onto trays lightly salt it, cover with clear film, and place in fridge overnight. The next day the acidity is diminished and the sugars stand out more.

[@dryzalizer]

Great video, nice to see my impatience to eat pineapple after I buy it was the right play all along. Thanks for showing the dragonfruit in this video as well. I always found the honeydew melon to be the hardest one to determine ripeness, but if you eat it on the right day it's extremely good.

[@AnEyeRacky]

Try to pick the pineapple up by grabbing one of the "leaves" in the middle. If the "leaf" comes off before you can lift the pineapple, cut it up and eat it, it will be delicious.

[@user-sf9gs2pg1b]

I’ve never even thought about ripening pineapples, that’s interesting. I always just bought it and cut it when I wasn’t lazy and ate it.

[@snowcathu]

That's a pretty counter* productive name. Or maybe not cause it made me comment/interact.

[@Angel_Bob_]

Thank you for making understanding how real food works so accessible!

[@romanmorozov6974]

Oh I love that magnet!

[@yurisonovab3892]

gonna say, grapes get sweeter as the branches of the bunch shrivel up i assume because the grapes are drawing the last nutrients out

[@andybryant3052]

I've used salt ti make Pineapple taste sweeter. I used to make a dessert with pineapple wedges topped with greek yogurt, drizzle on some honey and sprinkle on a few chia seeds. It was my kids favorite 😍

[@Arkylie]

Pineapple seeds are SUPER TINY for being attached to such a huge fruit, too.

[@loverlyme]

Easiest way to test if a pineapple is ripe: pull out one of the 'leaves' from the crown. If it comes out fairly easy, it's ripe. Unfortunately, most of the pineapples in Australia now come without the crown. They are patented forms of pineapple that have had the crowns removed so we can't grow another tree from the leftover crown. My favourite form of 'new' pineapple is the Mareeba- which is super-sweet but much less acidic. Unfortunately (yet again), not many vendors seem to carry them or have the labels attached to make it easier to find one.

[@criiiis18]

Hii, I'm from Costa Rica, a mayor pineapple producer. Pineapples in here are amazing but it's a huge environmental and social issue

[@seatbelttruck]

Well, that explains why I couldn't get enough of the oranges in Mexico, but they're only ok here in the Pacific Northwest.

[@wallareekelkar9458]

Yess!!! I've seen the old video as welll

[@MajorAddiction]

The dragon fruit is a flex tbh. I see you Minutefood lady

[@shibibi1]

Hint, pineapples are very easy to grow from the tops! Buy a pineapple with the green spikey top and carefully twist it away from the fruit, then peel the lower leaves away. This will expose little nodules that will be the roots when you set it in water or A pot

[@Struhsie]

I love these videos! Funny how many “tricks” there are for solutions that just aren’t possible.

[@_Inevitability_]

"I hab a pen..."

[@rosebrigade]

Pineapples are considered a type of berry. Most berries stay attached to their plant to ripen.

[@Banana_Slugcat]

First thing I'll do when I'm in a tropical country is finding actual tropical fruits that actually ripened on the plant

[@muxpux]

Thank you for this. I had a perfect pineapple a couple years back. Each chunk was like a piece of candy. Been chasing that high ever since, while throwing away a LOT of fermented and nearly rotten pineapples. 😂😂

[@ananas_anna]

This explains why my oranges always go bad lol. I’ve switched to bananas, they’re really tasty with peanut butter

[@davidroddini1512]

You used to have oranges with your peanut butter?

[@ethanmartinez808]

​@@davidroddini1512 😭

[@TreDogOfficial]

Pineapples do ripen. They are still photosynthesizing sugars. Even oranges will ripen if one leaves the stem & leaf in tact. Pineapples also yield some of their chemical defenses if the seeds are given time to mature. Just compare the taste difference from a pineapple immediately bought from the grocery store, versus a pineapple that has been sitting in the sunlight for a few days. The bitterness is mostly gone. I don't know what she's talking about with 'mushy' or 'fermented'. Ripened pineapples are the best! I go straight to the discount section of the produce department and buy all the pineapples. They don't go rotten easily, and keep in the fridge for a week!

[@weetdirt]

Buddy. That's not ripening. That is actually called Bletting. It's a related process, but it's actually caused by secondary chemical degradation instead of ripening hormones.

[@Arkylie]

Unripe strawberries are DELICIOUS, I'll have you know.

[@helenamcginty4920]

Pineapples are one of those fruits only seen in tins in my 1950s UK childhood. And then only for special occasions. In the 19th century they could be hired as a table decoration for special dinner parties as they were ruinously expensive.

[@fieldrequired283]

I didn't sit through all of this one, but I'm leaving my like and comment as thanks for putting the answer to the question in the thumbnail.

[@blenderbanana]

Is "Ripening" an example of convergent evolution?

[@darkfent]

...I wanna say how people couldn't figure it out...and then I looked at all the fruits surrounding my house. I know the pineapple is ripe when all the animals started a war of conquest for it

[@t_c5266]

"what everyone gets wrong" Putting it on pizza. Put it on burgers. Heat it up.

[@cwtdos1994]

You could use this song for every video and I would never tire of it 🎶

[@pierrecurie]

So tomatoes are not climacteric? I once read a long ass blog post claiming the opposite (didn't use the word though). They claimed that was the main reason canned tomatoes are more flavorful than non canned. Bloody hell, half the internet is lies.

[@PedroRafael]

Get us a PDF with counter ripping fruit, and ripped after pickup. That would be useful!

[@ElaBlu3]

You learn new things everyday. Amazing!

[@lunalangton5776]

5:05 heh, guava is in the "ripe as it'll get" AND the "it depends on variety" categories.

[@indrarao9972]

So you are blaming consumers for the mistakes of companies!!!

[@DavidCruickshank]

This explains so much, Thank you!!

[@isabelleblake8732]

well, producers also have to consider size of the fruit as well. personally, even though i know my garden tomatoes would theoretically ripen on the counter, i want them to stay on the vine as long as possible to grow larger. but a side question: is there really a chemical/taste difference between ethylene-ripened or sun-ripened climacteric fruits?

[@obansrinathan]

Interesting video. I think one thing that wasn’t considered was that a slightly unripe fruit that has begun to ferment a bit can be nicer than that same fruit eaten immediately.

[@tenzhitihsien888]

Just get it canned, frozen, or even cut up in the produce section of the grocery. It will, generally, consistently be as good or better as any of the "fresh" without needing to cut it up yourself and deal with the rotting waste.

[@not.sure.yet.]

Upside down pineapple in a shopping cart or basket is a different kind of hack 😂

[@YouPlague]

"For simplicity we call them Counter-ripeners". Proceeds to have an asterisk to explain this "simple" name...

[@cf6755]

i was the opposite of he i thought fruit only ripened on the vine.

[@polifemo3967]

I think pineapples are just supersized berries. They are like raspberries that, after years of artificial selection, had all the individual berries fuse into a single mammoth blob that looks like a single fruit. If this is true, then pineapples do follow the pattern, it is just obscured by domestication

[@gregariosity]

Pineapples are multiple fruit and raspberries are aggregate fruit. Both happen naturally and aren’t the result of domestication

[@crackedemerald4930]

​@@gregariositywild (or related i guess) pineapples are much smaller though, like about the size of a strawberry if a bit bigger

[@GrayBlood1331]

oh crap, i never buy pineapple but I recently did. It's been sitting on my countertop for a bit to "ripen". dang, I guess I'll be eating it tomorrow.

[@zUJ7EjVD]

As long as you don't put it on a pizza, I'm happy.

[@OrigamiMarie]

_cries in Northern Minnesotan_ Also, there are limits to the post-picking ripening. Peaches aren't all going to properly ripen after picking, and most of the peaches I can get around here are just gonna go mealy. Unlike the tree-ripened ones I bought at farmer's markets when I lived in Seattle.

[@DallasPurdum]

Factual and based on science BUT a pineapple that is green and a pineapple I let yellow on my counter are two different things. One is firm and just okay, the other is more complex and soft. Ripe and rotten is a spectrum and I'm far more happy with the yellow product I let sit for a few days first!

[@SgtSupaman]

The point isn't that eating green pineapples are better, but that the one you let sit out isn't actually doing any ripening. When you don't live anywhere near where the fruit is picked, you are either getting something that is barely ripe enough or has already started rotting. Basically, unless you find a way to grow them yourself, you're getting subpar pineapple regardless of what you do.

[@raraavis7782]

​@@SgtSupaman You just have to pay a little more and buy 'Flugananas'. They're transported by plane and pretty good. I've eaten pineapples that were nice and ripe, but they weren't random discounter fruit.

[@yamiyomizuki]

what you are doing is sugaring the pineapple by fermentation, which is perfectly valid but is chemically a different process to ripening.

[@pckrn]

@@SgtSupaman no the point is fermentation does make the pineapple taste better. it does not ruin the pineapple like the video claims at the beginning. MinuteFood should have just gone with a "acktually, that's not ripening, that's fermenting!" approach rather than a "you're a pineapple-ruiner!" approach

[@SgtSupaman]

@@pckrn , that may be what the OP wants, but I was just clarifying that the *video's* point is NOT that green pineapples are better, which is what the OP seems to be arguing against.

[@nathanlamberth7631]

Tomatoes are more complicated than implied. They are a berry and act similarly, but they do self-ripen somewhat.

[@isaackellogg3493]

“Oranges, grapes, berries, and yes, pineapples.” Technically, a pineapple IS a berry, as are bananas and cucumbers.

[@MatthewTheWanderer]

I never buy fresh pineapple, even though it's my favorite fruit, so I didn't know this was a problem. Canned pineapple is delicious and easy to deal with, so why would anyone buy a fresh pineapple?

[@legomojo]

People try and ripen pineapples at home???? WHAT?! Bananas got people confused. 😂

[@hashbrown777]

I think you assuming "EVERYONE" does that is quite telling lol

[@WizardClipAudio]

This is completely contradicting to my experience with pineapples, but maybe that’s because my kitchen rarely gets above 70 degrees, even in the summertime. 🤷‍♂️ Or maybe I prefer them on the precipice of them spoiling. 🤷‍♂️

[@andrewwang8204]

These are the cutest fruits I have ever seen

[@darknesswithin0]

Wow girl. Just. Wow!

[@potapotapotapotapotapota]

I swear I've eaten peaches/plums/apricots that have tasted way better after a couple days or even a week sitting in my dorm

[@KevYGO]

At a restaurant i worked at there as a pineapple that was just sitting in the walk in for weeks before the lead prep cook took it out and cut it. I was soft and incredibly sweet it tasted like canned pineapple. I suppose it technically went bad so it probably wasn't completely safe to eat so now that I have a weakened immune system I wouldn't try doing it. But if anyone is healthy and willing to take the risk it might be worth it to try.

[@Divadosaurus]

Bring home, cup up and freeze what you don't consume in the first day or so. Pineapple freezes really well.

[@thany3]

Can you also explain why some fruits (for example peaches) ripen within 2 days, and go bad 1 day later? And then other fruits exist (most notably kakifruits) that may take over a month to ripen, and can stay that way for weeks more. Why is there such a huge difference?

[@gemmeldrakes2758]

I've always wondered why people in North America always seemed to have overripe pineapples. (I watch a lot of cooking videos) Now I know.

[@eltomas3634]

Machine picking and handling is why store bought tomatoes are bland, mealy, and have little taste and are pastey. Delicious varieties were replaced with hearty varieties so they would hold up to the handling. Some cherry sized tomatoes have good flavor since their size holds up to handling. But until we get back to human picked tomatoes, the producers have decided you will get hearty tomatoes instead of Delicious tomatoes. Grow your own or buy from those that do if you want flavor.

[@Artificial.Unintelligence]

But if it doesn't ripen once it's off the tree then you shouldn't need to make any color choices when it's at the store?? Because you literally have no way of knowing if that yellowing is from before being picked or the ripening, or as you put it rotting, from being transported or sitting in the store.. So pick a green one and let it yellow a *little bit* because of nothing is truly going to change then there's 0 difference. You wouldn't have a clue if the more yellow ones ripened on the tree or the shelf unless you watched them deliver

[@cavemann_]

Pineapple makes my tongue bleed. So does kiwi. It's very unfortunate because I like these fruits.

[@ivanheffner2587]

Pineapple: It’s great on pizza with roasted garlic and Kalamata olives.