The Pineapple Plant Explained

The pineapple (Ananas comosus) is a tropical herbaceous plant of the bromeliad family whose stiff, spiny-edged leaves form a rosette and whose sweet, juicy fruit develops from many small flowers fused into a single fruit. In India the pineapple is grown mainly in the rainy and humid northeast and in the coastal and southern states, and it is eaten fresh, as juice and in canned and processed form.

The pineapple plant is not a tree or a bush but a short, ground-level plant with a stem only a few tens of centimetres tall, and it is one of the few widely grown fruit crops in the bromeliad family. This article explains what the pineapple plant is, how it arrived in India, how it grows and is cultivated, which varieties are common, how the fruit is used and what makes it unusual.

Key Takeaways

• The pineapple is a tropical plant of the bromeliad family, Bromeliaceae, and its scientific name is Ananas comosus.
• The pineapple originated in tropical South America and was brought to India by Portuguese traders, generally in the 16th century.
• The pineapple fruit is a multiple fruit, formed when the fruitlets of many individual flowers fuse around a central core.
• The northeastern states of India, especially Assam, Tripura and Meghalaya, are leading pineapple-growing regions, and the Kew and Queen varieties dominate cultivation.
• The pineapple contains bromelain, a protein-digesting enzyme that can cause a tingling or sore feeling in the mouth when the fruit is eaten raw.
• The pineapple plant is usually propagated from crowns, slips and suckers and not from seeds, and a first fruit takes roughly one to one and a half years.

What is a pineapple?

A pineapple is the edible fruit of the pineapple plant, Ananas comosus, which is a perennial herb with a short stem, a rosette of long, stiff, sword-shaped leaves and a crown of small leaves on top of the fruit. The word “pineapple” was originally used in English for pine cones, and the name was later applied to the fruit because of its similar shape.

The plant belongs to the family Bromeliaceae, which also includes the air plants and the many ornamental bromeliads of tropical forests. Among the roughly 3,000 bromeliad species, the pineapple is the only one grown on a large scale for food.

Many Indian languages use a name derived from the Portuguese “ananás”, itself taken from a South American indigenous word. This is why the fruit is called ananas in Hindi, Marathi and several other languages, and anaras in Bengali and other eastern languages.

Where did the pineapple come from and how did it reach India?

The pineapple came from tropical South America, in the region of present-day Brazil and Paraguay, where indigenous peoples cultivated it long before European contact. European explorers carried the plant across the world’s tropics in the 16th century, and Portuguese traders are generally credited with bringing it to India.

The fruit was spread quickly because the crown and suckers can be rooted easily, so a single fruit can supply planting material for a new plantation. The plant took root along the Indian coast and in the humid east and northeast, where the climate suits it. Over centuries it became a familiar fruit in markets, and local varieties and cultivation practices developed.

The history of the pineapple in India is therefore a part of the larger Columbian exchange, in which food plants from the Americas such as the potato, tomato, chilli, maize and papaya became everyday crops in Asia.

How does the pineapple plant grow?

The pineapple plant grows as a compact rosette of leaves around a short, thick central stem, and after about a year or more of vegetative growth it produces a flower spike from the centre of the rosette. Each plant bears one main fruit, and a crown of leaves grows on top of it.

Key features of the plant

• Leaves: long, narrow, waxy and usually spiny along the edges, arranged in a spiral and often 60 to 100 cm long.
• Roots: shallow and relatively weak, which is why waterlogged soil damages the crop.
• Flowers: small, purple to reddish blossoms that open over a period of days from the base of the spike upwards.
• Fruit: a multiple fruit made up of the fused fruitlets of the individual flowers, which is why the skin has a pattern of diamond-shaped “eyes”.
• Propagation parts: the crown on top of the fruit, slips near the fruit stalk and suckers from the base of the plant.

The pineapple uses a special form of photosynthesis called crassulacean acid metabolism (CAM), in which the leaf pores open at night to take in carbon dioxide and close during the heat of the day. This reduces water loss and helps the plant survive dry spells. It is one reason pineapples can grow on relatively poor, sloping land.

Where is the pineapple grown in India?

The pineapple is grown in India chiefly in the northeastern states, particularly Assam, Tripura, Meghalaya, Manipur, Mizoram, Nagaland and Arunachal Pradesh, and also in West Bengal, Kerala, Karnataka, Goa, Odisha and Bihar. The northeast accounts for a large share of the national output, though exact figures vary from year to year.

The crop suits regions with warm temperatures, high humidity and well-distributed rainfall, and it grows on acidic, well-drained, sandy-loam or lateritic soils with a pH of about 5 to 6. Hill slopes in the northeast, where excess water drains away quickly, are well suited to pineapple, and many farmers there grow the crop with little irrigation.

Tripura is especially well known for its Queen pineapple, which is celebrated for its sweet flavour, and Assam and Meghalaya supply fruit to markets in other states. India is among the larger pineapple-producing countries in the world, though the global trade is dominated by a few tropical exporters and India consumes most of its crop domestically.

What are the main varieties of pineapple grown in India?

The main varieties of pineapple grown in India are Kew (also called Giant Kew), Queen and Mauritius, with Kew and Queen forming the bulk of commercial cultivation. The varieties differ in fruit size, sweetness, shape and suitability for fresh eating or processing.

Kew fruits are large and juicy, so they are preferred by processing industries. Queen fruits are smaller and more fragrant, with firmer flesh and a longer shelf life in fresh form. Research institutions, such as agricultural universities and the Indian Council of Agricultural Research (ICAR), have worked on improved planting material and cultivation methods for the crop.

How is the pineapple cultivated?

The pineapple is cultivated by planting vegetative parts, namely crowns, slips and suckers, in well-prepared, well-drained soil, and the plant produces its first fruit about 12 to 20 months after planting depending on climate and the size of the planting material. Seeds are not used because cultivated pineapples are generally seedless.

The main steps

• Land preparation: the soil is ploughed and ridged or bedded, with good drainage, since standing water causes root rot.
• Planting: suckers and slips are planted in single or double rows, often at fairly high density, and the planting season is usually tied to the rains.
• Nutrition: nitrogen, potash and organic matter are applied in split doses, and the leaf bases absorb some nutrients sprayed on the plant.
• Flower induction: growers often spray ethylene-releasing chemicals such as ethephon to make plants flower at the same time, which makes harvest uniform.
• Harvest: the fruit is picked about five to six months after flowering, when the base of the fruit turns yellow and the fruit gives off its characteristic aroma.
• Ratoon crop: suckers that grow from the base after harvest produce a second, smaller crop in the following year.

Mulching with black plastic or crop residue controls weeds and conserves soil moisture, and many farmers in the northeast rely on natural rainfall. The fruit is usually cut with a part of the stalk attached, since this helps it stay fresh in transport.

What are the uses of the pineapple?

The pineapple is used mainly as a fresh fruit, and it is also processed into juice, squash, jam, canned slices, dried fruit and chutney, while its stem and leaves yield enzymes and fibre. The fruit is also an ingredient in some savoury dishes in Indian kitchens.

• Fresh fruit: sold whole, peeled and sliced by street vendors and often served with a sprinkle of salt and chilli powder.
• Juice and squash: a major use of the large Kew fruit.
• Canned slices and jam: products of the food-processing industry in the northeast and southern states.
• Cooking: in Kerala, pineapple is cooked in a sweet and sour curry called pineapple pachadi, and it is added to some fish and vegetable dishes in other regions.
• Bromelain: an enzyme extracted from the stem and fruit and used as a meat tenderiser and in some food and pharmaceutical products.
• Leaf fibre: a fine, silky fibre called piña, long used to weave fabric in the Philippines, which has also been explored in India for textiles.

Why does pineapple make the mouth tingle?

Pineapple makes the mouth tingle because the fresh fruit contains bromelain, a mixture of protein-digesting enzymes that break down proteins in the tongue and the soft tissue of the mouth. The sensation is usually mild and passes quickly, and in some people the acidity of the fruit adds to the feeling.

Bromelain is the reason fresh pineapple cannot be used in some gelatine desserts: the enzyme breaks down gelatine and prevents it from setting. Cooking or canning the fruit deactivates the enzyme, so gelatine desserts made with tinned pineapple set normally.

The same property makes pineapple a traditional marinade ingredient, since the enzyme softens meat fibres. Eating a very large quantity of the fruit may cause soreness, and people with allergies to latex or certain pollens sometimes react to it, so those with a known allergy should be cautious.

What nutrients does the pineapple provide?

The pineapple provides vitamin C, the mineral manganese, dietary fibre and natural sugars, along with small amounts of B vitamins, and it is a low-fat fruit with a high water content. The fruit is mostly water, and its energy comes mainly from natural sugars such as sucrose, glucose and fructose.

Fresh pineapple is a good source of vitamin C, which supports the body’s normal tissue repair and immune function. The manganese in the fruit contributes to normal bone formation and enzyme activity. The fibre is moderate in quantity, and eating the fruit whole is generally better than drinking the juice alone, which lacks fibre and is concentrated in sugar.

Nutrient content varies with the variety, ripeness and growing conditions, so figures from different sources do not match exactly. People managing diabetes or other conditions should follow their doctor’s advice about portions of sweet fruit.

What problems affect pineapple cultivation?

Pineapple cultivation is affected by waterlogging, root and heart rot, mealybugs and the wilt associated with them, and by the long time the crop takes to mature. The shallow root system makes the plant sensitive to poor drainage.

• Heart and root rot: fungal-like diseases caused by Phytophthora organisms in wet, poorly drained soil, which rot the base of the plant.
• Mealybug wilt: mealybugs feed on the plant, spread a virus and cause leaves to redden and wilt; ants often protect and move the mealybugs.
• Sunburn and uneven ripening: fruit can be damaged by strong sun, and some plants flower early without any treatment.
• Market and transport issues: ripe fruit is bulky and perishable, and hill roads in the northeast often delay delivery to distant markets.

Farmers manage these problems through healthy planting material, good drainage, controlling ants and mealybugs, and integrated pest management. Processing units, cold-chain facilities and farmer producer organisations help growers get better prices and reduce wastage.

How do you choose and store a ripe pineapple?

A ripe pineapple is best chosen by its sweet smell at the base, a golden-yellow colour that begins at the bottom of the fruit, a slight give when pressed, and fresh green leaves. Colour alone is not a perfect guide, since some varieties stay green-skinned when ripe.

Pineapple does not become sweeter after it is picked, because the fruit does not store starch to convert into sugar. It can only soften and lose acidity, so it should be bought when it is already ripe. A whole fruit keeps at room temperature for a day or two and in the refrigerator for a few days. Cut pieces keep well in a closed container in the fridge for about three to four days.

To cut the fruit, remove the crown and base, slice off the skin from top to bottom and cut out the “eyes” in diagonal grooves. The tough central core is edible but fibrous, and many people discard it or use it in juices and stews.

Bottom Line

The pineapple is a spiny-leaved tropical plant of the bromeliad family whose fruit forms from many flowers fused together. Introduced from South America centuries ago, it is now an important fruit crop in India, especially in the northeast, where Kew and Queen varieties are grown for fresh eating and processing.

Frequently Asked Questions

What is a pineapple plant?

A pineapple plant is a perennial tropical herb, Ananas comosus, that belongs to the bromeliad family and has a rosette of stiff, spiny leaves around a short stem. It produces a single large fruit from a flower spike, topped by a crown of small leaves. It is grown commercially for its sweet, juicy fruit.

Is a pineapple a fruit that grows on a tree?

No, a pineapple does not grow on a tree but on a low, ground-level plant about one metre tall. The fruit grows from the centre of a rosette of leaves on a thick stalk. Each plant produces one main fruit, followed by a smaller second crop from suckers.

Which states in India grow the most pineapple?

The northeastern states, including Assam, Tripura, Meghalaya, Manipur, Mizoram, Nagaland and Arunachal Pradesh, together account for a large share of India’s pineapple, along with West Bengal, Kerala, Karnataka, Goa, Odisha and Bihar. The exact ranking changes from year to year. The Queen pineapple of Tripura and the Kew variety of Assam and Meghalaya are especially well known.

How long does a pineapple take to grow?

A pineapple generally takes about 12 to 20 months from planting to the first harvest, depending on climate, variety and the size of the planting material. After flowering, the fruit needs about five to six months to ripen. A second, ratoon crop from suckers follows in the next year.

Why does pineapple make my mouth sore?

Pineapple makes the mouth sore or tingly because fresh pineapple contains bromelain, an enzyme that digests proteins, together with acids in the fruit. The sensation is usually mild and temporary. Cooking or canning the fruit destroys the bromelain and removes the effect.

Can pineapple be grown from the top of the fruit?

Yes, the leafy crown on top of a pineapple can be cut off, dried for a few days and planted to grow a new plant. The new plant roots in well-drained soil and takes about two years or more to produce its own fruit when grown from a crown. Commercial growers often prefer larger suckers or slips because they fruit sooner.

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