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Pineapple (Ananas comosus ) contains a proteolytic enzyme bromelain, which digests food by breaking down protein. Only modest quantites of blomelain are in the edible parts of the fruit, all commercially available bromelain is derived from the stem. Pineapple is a healthy fruit, a good source of manganese, as well as containing significant amounts of Vitamin C.

The pineapple was originally consumed only as a fresh  fruit. With the development of the processing industry, the fruit is  now prepared and consumed in various forms such as pineapple chunks, slices,  juices, syrups, jams, crushed pineapple, diced pineapple etc. also the wastes  from processing the fruit are now further processed into sugar, wines, vinegar,  animal feed, etc.

Here are some value-added products from pineapple:

Pineapple Candy


  • 1 pineapple (moderate size)
  • 4 cups sugar


  • casserole/karajay
  • chopping board
  • measuring cup
  • knife
  • stove
  • solar drier
  • cellophane/plastic bags
  • spoon
  • sieve tray
  • candle


  • Peel the pineapple, remove eyes, core and wash.
  • Slice into  cubes.
  • Prepare the syrup, 2 parts sugar to 1 part water.
  • Boil the  pineapple in the syrup for 20 minutes.
  • Soak in syrup overnight.
  • Strain and wash well in water.
  • Dry in solar drier for 16-20 hours.
  • Let cool.
  • Roll over sugar and wrap in cellophane.
  • Put in plastic  bags; seal open end of bag with the flame of a candle.

Vinegar from Pineapple

Processing pineapple into vinegar is a good way of turning overripe,  blemished, or surplus fruits, discarded cores, peels and trimmings into  money.

Although not as popular as coconut vinegar, pineapple vinegar is already  being exported in small quantities.

Pineapple vinegar can be produced by alcohol and acetic acid  fermentation.

Alcohol fermentation.

  • Wash the pulp of the ripe fruits.
  • Mix  well and one part mashed fruits with three parts of water.
  • Press the mixture  through a cheese cloth with double thickness.
  • Add 1.5 kg of sugar for very  9liters of the diluted juice, and pasteurize it at 65oC for 20 minutes.
  • Cool and  transfer the mixture in a demijohn damahuwana0 or any suitable container.
  • Add  two tablespoon of Fleischmann’s yeast.
  • Cover the container with the clean cheese  cloth or loose cotton wad.
  • Allow the solution of ferment from four to seven days  until no more carbon dioxide bubbles form.
  • Strain the liquid through the clean  cheese cloth to remove the yeast and other solid materials.
  • Pasteurize the  alcoholic liquid at 65oC and allow it to cool.

Acetic acid fermentation.

  • To the alcoholic solution, add 2  liters of the mother vinegar or starter for every volume of the formulation  indicated above. Mother vinegar may be obtained from the National Institute Of Science and Technology (NIST).
  • Set it  aside undisturbed for one month or until maximum sourness (acidity) is  obtained.
  • To develop desirable aroma and flavor, allow the vinegar to age the demijohn,  barrels, or earthen jars filed to capacity.
  • Filter the vinegar and pasteurize it  to kill microorganisms before bottling the product.
  • If clear vinegar is desired,  add the well-beaten white of two eggs for every 10 liters of vinegar and stir it  until the egg white coagulates.
  • The clear vinegar is obtained by filtering.

Pineapple juice

  • To make pineapple juice, choose undamaged pineapples; peel and remove  eyes. Wash and mash the fruit thoroughly.
  • To hasten juice extraction, add a  little water.
  • Strain the juice through cheese cloth to remove pulp.
  • Add sodium  benzoate and citric acid equivalent to 0.5 per cent (0.5 g per 1) and 0.3 per  cent (3 g per 1) respectively of the total volume of the juice.
  • Add sugar if  desired.
  • With constant stirring, heat juice to 80oC and maintain this temperature  for about five minutes.
  • Pour the juice in tin containers or glass jars while it  is hot and seal immediately. Process in boiling water, bath for 15 minutes.
  • Let  the canned product cool.
  • Lastly, wipe dry, label and store.

Nata de pina

  • Wash ripe pineapple thoroughly.
  • Cut off the ends and divide the fruit into  small pieces.
  • Pass it through a meat grinder or chop and mash it thoroughly.
  • Extract the juice by pressing lightly with hand.
  • The extract can be made into  juice or vinegar.
  • Add water equivalent to the pulp residue and mix them well.
  • For every part of the mixture add one part sugar and 100 to 150 mL starter  consisting of pure, young, vigorous culture of nata organisms in an appropriate  substrate. This can be obtained from the National Institute of Science and  Technology (NIST).
  • Place the mixture (one-third full) in clean wide-mouthed gallon glass  jars.
  • Cover the mixture with paper or cheese cloth and set it aside undisturbed  for three weeks.
  • After three weeks, harvest the nata and wash it thoroughly.
  •  Cut into cubes  or strips and soak in water for a day or two, changing the water every three of  four hours.
  • Boil the nata in several changes of fresh water until the  vinegar-like odor and taste are removed.
  • Cook it in syrup (2 parts sugar to 1  part water) for 30 minutes.
  • Use 1 part sugar used in preparing syrup for every  part of nata.
  • Soak it in syrup overnight.
  • Flavor it with cubed fresh pineapple  or canned pineapple juice.
  • Then, boil for another 30 minutes or until the nata  cubes are translucent.
  • Put the hot nata in clean jars or tin cans.
  • Seal it immediately and  process it in boiling water for 30 to 45 minutes depending upon the size of the  container.
  •  Cool the product, wipe dry, label and then store.

Pineapple in  syrup

  • Begin by peeling the firm ripe fruit and removing eyes and core.
  • Slice,  dice, crush, or cut pineapple into desired size and shape.
  • Boil the fruit in  syrup (one part sugar, one part water).
  • Then put in clean tin cans or glass  jars.
  • Cover with enough syrup and seal the containers.
  • Let the canned product  cool.
  • Wipe dry, label and store.

Pineapple jam

  • Peel ripe pineapple and remove the eyes.
  • Wash and chop finely or mash the  whole fruit and mix well with refined sugar (1 part fruit and 3/4 to 1 part  sugar).
  • If the mixture is too sweet, add calamansi juice as desired.
  •  Then cook  gently with constant stirring until thick.
  • Pack the mixture in clean glass jars while it is hot and seal tightly.
  • Process in boiling water, bath for 15 minutes.
  • Cool, wipe dry, label and  store.

Author: qdfriends

QDfriends bonded together for the purpose of helping others, and respecting themselves, their culture and the environment.

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