Pineapple (pronounced pahy-nap-uhl)
(1) The edible, juicy, collective fruit of a tropical,
bromeliaceous plant (Ananas comosus), native to South America, consisting of an
inflorescence clustered around a fleshy axis and surmounted by a tuft of leaves;
the flesh is juicy, sweet and usually yellow.
(2) The plant itself, having a short stem and rigid,
spiny-margined, recurved leaves, the flesh housing ovoid in shape.
(3) In military slang, a fragmentation hand grenade
(originally applied to those devices with a resemblance to the fruit, later
applied more loosely).
(4) In slang, the Australian fifty dollar (Aus$50) note
(dated and probably archaic).
(5) A web burrfish (Chilomycterus antillarum (or Chilomycterus
geometricus)).
(6) In commercial paint production, a light yellow
colour, reminiscent of the flesh of a pineapple (also called pineapple yellow
on color charts).
(7) A hairstyle consisting of (1) a ponytail worn on top
of the head, imitating the leaves of a pineapple or (2) the whole hair gathered
and assembled at the top, there to sit like the leaves of a pineapple.
1350-1400: From the Middle English pinappel (pine cone (literally “pine apple” or “pine fruit”)), the conifer
cone (strobilus (plural: strobili)), the seed-bearing organ of gymnosperm
plants so named as a jocular comparison with fruit trees). After being introduced to Europe, the fruit of
the pineapple plant picked up the name because of the
resemblance to pinecones, this use noted from the 1660s (pine cone adopted in
the 1690s to replace pineapple in its
original sense except in so regional dialects. Elsewhere, the
forms included the Middle Dutch and Dutch pijnappel,
the Middle Low German pinappel, the Old High German pīnapful,
the Middle High German pīnaphel, and
the early Modern German pinapfel (all
developed from the same notion of the “pine cone”. Related too were the post-Classical Latin
pomum pini, the Old French pume de pin, the Middle French and French pomme de
pin and the Spanish piña. To describe
the pine-cone, Old English also used pinhnyte (pine nut) and pine-apple appears
in some late fourteenth century biblical translations for “pomegranate”. Pineapple is a noun; the noun plural is pineapples.
Pineapple Crisp is made with chunks of fresh pineapple, topped with a brown sugar streusel baked until golden. It is served usually with vanilla ice cream or thickened cream. The classic recipe uses only pineapple but variations are possible, most adding either mango or orange although where a contrast in taste is desired, it nan be made as pineapple & rhubarb crisp. Preparation time is 15 minutes; cooking time 45 minutes and as described in this recipe, it will serve six.
Ingredients
4 cups chopped fresh pineapple about one average
pineapple
2 tablespoons plus ½ cup brown sugar
1 tablespoon corn starch
1/2 cup cold butter cubed
1 cup large oats
1/2 cup whole wheat flour for Gluten-Free: gluten-free
all purpose flour or ground gluten-free oats
Instructions
(1) Preheat the oven to 350o F (175o
C)
(2) Combine pineapple, 2 tablespoons brown sugar and corn
starch. Place pineapple in an 8 x 8″ (200 x 200mm) baking pan, or in individual
baking dishes if preferred.
(3) In a large bowl, combine butter, ½ cup brown sugar,
oats and flour until combined. The
texture will be that of cookie dough (easily pressed and held together). Crumble topping over the pineapple in baking
dish and press down gently.
(4) Bake for 45 minutes or until bubbly around the edges
and golden brown on top. Serve with vanilla ice cream or thickened cream as
desired.
The pineapple hairstyle is distinctive and, once done, of low maintenance but the very wildness means it’s not suitable for all hair; those with perfectly straight hair will likely find it just too much trouble because while it can be done, it would demand a lot of product. There are two variations, (1) a ponytail worn on top of the head, imitating the leaves of a pineapple (left) or (2) the whole hair gathered and assembled at the top, there to sit like the leaves of a pineapple (left). The pineapple is ideal for those with curly hair and for others, is a less stylized, more naturalistic version of what hairdressers call “the spiky”.
The Mark II hand-grenade.
The military slang to describe hand grenades dates from World War I (1914-1918) and was coined because of the shape of the Mk II grenade (re-named Mk 2 in 1945 as the US military dropped all designations involving Roman numerals as part of the computerization project), a fragmentation-type anti-personnel hand grenade first issued to US armed forces in 1918. In the Allied forces, it was standard issue anti-personnel device grenade until the end of World War II (1939-1945) and during the was replaced by the M26-series (M26/M61/M57), first used during the Korean War (1950-1953). However, because supply contracts issued in 1944-1945 had envisaged the conflict with Japan lasting well into 1945, the production levels were such that the US stockpiles of the Mark 2 meant that the inventory wasn’t exhausted until late 1968, by which time the standard-issue item was the M33 series (M33/M67). In the military way, the American slang was adopted by Japanese soldiers as パイナップル (painappuru).
Reasons to eat pineapple
A member of the bromeliad family, the pineapple is a genuine rarity in that it’s the only edible bromeliad which has survived into the modern era. Traditionally, it’s eaten by cutting away the spiky casing, then slicing the flesh into bite-sized pieced but it’s actually a multiple fruit, one pineapple actually made up of dozens of individual flowerets that grow together to form the entire fruit. Each scale on a pineapple is evidence of a separate flower and in a TikTok video which changed the life of some pineapple people, user Dillon Roberts showed how the flowerets can be pealed-off and eaten piece by pyramid-shaped piece, obviating any need to chop and slice. Not all pineapples have a skim which permits the approach but for those which do, it’s most convenient. Unlike many fruits, pineapples stop ripening the minute they are picked and no techniques of storage will make them further ripen and although there’s much obvious variation, color is relatively unimportant in assessing ripeness, pineapples needing to be chosen by smell; it the fragrance suggests something fresh, tropical and sweet, it will be a good fruit and, as a general principle, the more scales, the sweeter and juicier it will be. For those who live in an accommodatingly tropical region, the top can be planted and in most cases it will grow.
Health food advocate Lindsay Lohan with purchased pineapple.
Pineapple has always been prized because of the taste and texture but there are genuine health benefits and it has long be valued for easing the symptoms of indigestion, arthritis and sinusitis, the juice also offering an anthelmintic effect which helps rid the body of intestinal worms. Pineapple is high in manganese, a mineral critical to bone development and connective tissue, a cup of fresh pineapple enough to provide some 75% of the recommended daily intake and it’s especially helpful to older adults, the bones of whom tend to become brittle. The essential component of pineapple is bromelain, a proteolytic (literally breaks down protein”) enzyme known to be both an aid in the digestive process and an effective anti-inflammatory, a daily ingestion purported to relieve the joint pain associated with osteoarthritis. In the Fourth Reich, bromelain is approved as a post-injury medication because of the documented reduction in swelling. Fresh pineapple is also a good source in Vitamin which, combined with the effect of the bromelain, reduces mucous in the throat which is why it’s a common component in hospital food because it reduces the volume of mucous after sinus and throat surgery.
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