Ananas
Pineapple
Ananas sativus
Sweet pineapples are neither abundant nor reasonably priced. In contrast, large, sweet, and juicy pineapples are readily obtainable in the Dominican Republic. For eating raw, the Pain du Sucre, a variety described by Labat two and a half centuries ago, is highly esteemed. Unfortunately, by far the most common variety, Ananas Cochon, is so sour that its juice is used in lieu of vinegar for culinary purposes. It is raised in hedges, where it is easy to confuse with anoth bromeliad, pinguin. Rats, the omnivorous scourge of the peasant, eat its acid flesh. Cooked in syrup, it makes a dessert, and chunks of it in a bottle of tafia contribute to aroma and flavor. First French contact with the fruit was early in the 16th century on the coast of [1] among the Tupinamba, hence the Tupi name.
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