Upon departure, Columbus received as a gift, a pineapple from the Indians that gave the then world. It appears that adaptation to new conditions in Europe pineapple issue had no easy or quick.

With about two hundred years ago, the pineapple was still a luxury that not everyone allowed it. So it is that wealth had come to borrow the fruits of pineapple and some others to decorate their homes for special events.

In South America, his native place, the locals still revere pineapple with a celebration dedicated to him. Also there, the pineapple was used as medicine to treat colds, infections, asthma, intestinal parasites, constipation.

Pineapple has in its composition and vitamins A, B, C and E, citric acid, malic acid, iodine, magnesium, potassium, phosphorus, calcium, manganese, sulfur, iron, sucrose, glucose, cellulose and bromelina. Pineapples are nutritionally, detoxifying, diuretic, strengthens the immune system. Regular use is recommended in anemia, obesity, poisoning, gout, gallstones, demineralization, sinusitis.

Bromelina of pineapple juice and fruit from the stem, soothes burns in the stomach, stimulates circulation, helping the disappearance of warts and corns, is a powerful antioxidant, pineapple being recommended in atherosclerosis, heart disease, asthma, diseases of the colon.

In diets recommend fresh fruit, raw and stewed in which no sugar is poured liberally, the real calorie bomb. Bromelina also works for the composition diets, protein decomposition, favors digestion and blood porifica.

One hundred grams of fresh pineapple, about three slices, contains 50 calories. , 1.2 grams fiber, 25 milligrams of vitamin C, plus magnesium, potassium, iron, vitamins B6 and E, a truly comprehensive energy that the body is in great need in this time of year. Vitamin C, present in considerable quantities in pineapple, strengthens immunity and keep your skin clean, healthy and glowing.

Pineapple is found to be purchased in supermarkets but also in markets, stalls with exotic fruit. At purchase, the fruit should be hard and rough to the touch, the skin must be clean, without spots, and the leaves have a shiny green. It can be kept several days at room temperature to ripen better, but not too much, not to ferment.