Perfection of Pineapples

To me, pineapples are perfection. They’re sweet, tangy, acidic, and refreshing. They pair well with most things; I have them on pizza, salads, fruit kebabs, cake, crackers, meat, smoothies, and everything above. They are extremely versatile, and can be used as a meat tenderizer because they contain an enzyme called bromelain. I love pineapples so much that we always have some in the fridge. I eat pineapples every week. I ate them today. Once, for white secret Santa, my person got me a whole fat pineapple. Let me tell you it was one of the best gifts I had ever received. Later that day, I received not one, not two, but three more pineapples. Those four whole pineapples sat lined up in my kitchen for a month. Each one watched as another was sliced open, and then consumed by yours truly. I am truly grateful for the invention of pineapples and the flavors it blesses me with. Fun fact, pineapples are not a single fruit. It was formed from the fusion of several berries. The shape of the pineapple is also unique. With a pinecone like exterior and leaves that shoot up like a crown, to me it is the royalty of fruit. People in the 1700s thought so too, because this rare luxurious fruit could cost up to eight-thousand dollars in today’s money. 

While many people hate on pineapples because it “eats their tongue,” I personally do not understand this. To me there is no flaw to the creation of the pineapple. To me, it is perfection.