Why Pineapples Don’t Ripen Like Other Fruits

Kate YoshidaofMinuteFoodexplained why pineapples can't be ripened at home and why the same ripening methods used for different types of produce don't apply to pineapples.

I'd bringa pineapple home from the store, and because itwas always pretty green and firm, I'd leave it on the counter to ripen up, just like a banana or apeach. A few days later, it would be yellower, and nice and soft, with a much sweeter smell,so I'd open it up. But inevitably, it would be not at all good...squishy, even fermented. I'd always attribute the whole sad ordeal to a bad pineapple, but no - I was the problem.

This is because the pineapples are picked and shipped at minimal ripeness. By the time they make it to the store, depending on the distance, they have ripened even more. Yoshida offers a good way to tell peak ripeness in a pineapple.

Look for a sweet-smelling pineapple with adecent amount of yellow, about 25 percent or so;depending on the variety, the yellow will spreadup from the bottom of the pineapple OR in-betweenthose little diamond shapes. On the other hand, if the fruit is *really* yellow, the smell is really strong, or the crown is dry or wilted,it's probably already started that deterioration process, skip that one. And once you get a nicepineapple home, don't wait, just eat the thing.