Peak season for fresh pineapple begins in early spring, just when much of the country is winter-weary and eager for something sun-ripened and sweet. A traditional symbol of hospitality, pineapple is exquisitely flavorful and refreshing all by itself or in combination with other fruits, especially other tropical varieties, or poultry, pork or fish.
A pronounced but pleasant fragrance is often the first clue to ripeness when you’re shopping for pineapple. Another reliable indicator is color: golden yellow, orange yellow or reddish-brown, according to the variety. A less obvious sign of ripeness is a slight separation of the “eye” on each of the fruitlets spiraling over the surface of the pineapple.
As a general rule, large pineapples are the most desirable. The larger the fruit, the greater the proportion of edible flesh to the inedible parts. Avoid pineapples with sunken or pointed eyes, dull color, dried leaves, a fermented or moldy odor, or mushy texture. A ripe pineapple should feel just slightly soft.
Ripe pineapple is highly perishable and should be used as soon as possible after purchase. If necessary, it can be stored in a plastic bag in the refrigerator but should be used within three or four days. Store any leftover fresh pineapple in an airtight container in the refrigerator and use it within a day or two.