For a taste of the tropics, nothing beats the tangy sweetness of fresh pineapple, writes Kelly Brant in Wednesday’s Food section.
The versatile fruit lends itself to a variety of sweet and savory preparations. It can be eaten raw or cooked — grilled or broiled is especially good — and pairs well with almost every food it meets. It sparkles with other tropical favorites like chile peppers, rum, bananas, cardamom, cinnamon, coconut, mango, sugar, vanilla and citrus fruits.
Fresh pineapples are available year-round but are at their best from March to July. For recipes and preparation tips, read Wednesday’s Arkansas Democrat-Gazette.