Pineapple- The one with thorns can also wear a crown

The name pi?a colada (Spanish) literally means "strained pineapple", a reference to the freshly pressed and strained pineapple juice used in the drink's preparation.

History states that this drink originated by the pirate Roberto Cofresi who made this beverage of coconut, pineapple and white rum to boost his men’s morale.This was later known as ‘Pina colada’. Another version as reported in the NY Times mentions this drink was originated in the West Indies which had the Cuban pina colada containing the same ingredients.

In another interesting claim as per a google search, a bartender from Peurto Rico named Ramon ‘Monchito’ Marrero is credited with this concoction in 1954 for beach visitors, as he reportedly spent 3 months perfecting this combination when asked by the hotel Caribe Hilton where he worked to come up with a signature drink that captured the flavours of the island. After tasting one of the hotel’s pi?a coladas, Hollywood legend Joan Crawford reportedly declared it was “better than slapping Bette Davis in the face.” There are a few others who stake claim to the origin of the Pina Colada but, those stories are for another day to tell. The pina colada has been the official beverage of Puerto rico since 1978. July 10th is celebrated as National Pina Colada day.

The pineapple, (Ananas comosus) fruit, one of the major ingredients of the pina colada, is a perinneal plant of the family Bromeliaceae and its edible fruit. Pineapple is native to tropical and subtropical America and has been introduced elsewhere. The fruit has become a characteristic ingredient in the meat, vegetable, fish, and rice dishes of what is loosely termed Pan-Asian cuisine. Christopher Columbus in 1493 has made the earliest references to the pineapple which he found growing in the West Indies where it was used in food and to make wine. Before the end of the 16th century, cultivation of the plant had spread over most of the tropical areas of the world, including some of the islands of the South Pacific. Major modern growers of pineapple include Costa Rica, Brazil, China, India and Thailand.

Mature fruit contains 14% of sugar; a protein digesting enzyme, bromelin, and good amount of citric acid, malic acid, vitamin A and B. Pineapples are naturally high in fibre, an important component of a healthy diet that can help improve digestion. Pineapples also contain a good array of vitamins, minerals including calcium, manganese, plus vitamins A and C, as well as folic acid. Ascorbic acid or vitamin C fights bacterial and viral infections which is an effective antioxidant and helps the body absorb iron. Half a cup of pineapple juice provides 50 percent of an adult's daily recommended amount of vitamin C. Drinking pineapple juice can help hydrate the body and restore the immune system. It helps to build healthy bones. Pineapples are rich in manganese, a trace mineral that is needed for body to build bone and connective tissues. For any kind of morning sickness, motion sickness or nausea, drinking pineapple juice is advised. The Garo tribal community of Netrakona district in Bangladesh uses fruit juice for fever and leaf juice for helminthiasis and jaundice. Pineapple leaves have antihyperglycemic and analgesic properties. Consuming large quantities of fresh pineapple juice can cause mouth and esophagus soreness. The irritation results from the combined action of the acids, bromelain enzymes and calcium oxalate crystals.

One of the key phytonutrients found in pineapple is bromelain that has long been recognised for its anti-inflammatory and anti microbial effects. The U.S. National Library of Medicine lists bromelain as a proteolytic digestive enzyme. When taken with meals, bromelain aids in the digestion of proteins, working to break proteins down into amino acids. Bromelain supplements are particularly popular among athletes for treating all sorts of physical aches and injuries. Bromelain has demonstrated significant anti-inflammatory effects, reducing swelling in inflammatory conditions such as acute sinusitis, sore throat, arthritis and gout and speeding recovery from injuries and surgery. Pineapple enzymes have been used with success to treat rheumatoid arthritis and to speed tissue repair as a result of injuries, diabetic ulcers and general surgery.

Green pineapple is also used for making pickles. After extraction of its juice, the left over including its tender leaves are used as livestock feed. Various food items like squash, syrup, jelly are produced from pineapple. Vinegar, alcohol, citric acid, calcium citrate etc. are also produced from pineapple. As bromelain is a proteolytic enzyme, it is commercially used for tenderizing meat. Only modest quantities of bromelain are in the edible parts of the fruit, all commercially available bromelain is derived from the stem.

John Kidwell is credited with the introduction of the pineapple industry to Hawaii. Large-scale pineapple cultivation by US companies began in the early 1900s on Hawaii. Among the most famous and influential pineapple industrialists was James Dole who moved to Hawaii in 1899 and started a pineapple plantation in 1900. The companies Dole and Del Monte began growing pineapple on the island of Oahu in the early nineteenth century.

Making the modest version, virgin Pina Colada, I was taken back to my visit to Honalulu (Oahu island) Hawaii back in 1998. Passing by acres of pineapple plantations, visiting the Dole factory and eating tons of pineapple ice cream! I fondly remember my morning walk on the Waikiki beach with a glass of yes, the Pina Colada! Albeit Virgin!