Edible Bromeliad ~ the Pineapple

There’s the decorative Bromeliad (which is very pretty when in bloom)

and the edible Bromeliad which is otherwise known simply as the Pineapple.

When ripened they are fruits that are simply so “tropical” looking, aren’t they?

Ripe and Ready!

Apart from just chilling and eating &/or adding to shakes and ice-cream, I use it over meat as it adds an aromatic flavor while cooking and its juice is a natural tenderizer.
So, here is last night’s dinner …

Pineapple Roast Pork just out of the oven.

Pineapple Roast Pork with Collard Greens and Mashed Potatoes/Green Peas’ mix.

Todate I have grown all my pineapples from the crowns or suckers of tasty pineapples which I acquired before seriously trying to grow a wild-looking polyculture food forest. I’ve tried using apples to produce ethylene to stimulate flowering (myth or fact ~ debatable), mulching with pine needles to increase soil’s acidity, etc. and I’ve come to the conclusion that it is simply not viable as a backyard fruit contribution.

On the whole, in Florida, a plant takes almost 18-24 months to produce a single fruit and its saw-edge leaves will take up an average of 30″ diameter of growing space. There can be no companion planting between pineapple plants and, to me, it is Ma Nature’s lethal weapon of sort. So, pragmatic me has decided that what is growing will be left to bear fruit but no new ones will be added. Planting space is precious!

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