Looking south for winter-fresh pineapples

01/2/2008 | Washington Post, The

Pineapple's sweet taste and meaty texture make it a good choice for winter recipes, according to one writer. The first "Gold" variety appeared in 1996, producing a more appealing appearance and surprisingly sweeter taste, along with some controversy over who owned the strain, she writes. Now all of the big companies market some version of it, and one tip is to add it just before cooking meat or fish because pineapple contains acids that break down their proteins.

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