Deliciously sweet, pineapple contains a unique, naturally occurring extract called bromelain that’s considered a culinary secret. Found throughout the fruit, these amazing enzymes make pineapple and its juice ideal for tenderizing meat. It’s also the reason your lips might feel a bit tingly after eating pineapple. To minimize that sweet sting, carefully cut the fruit from the core, where the extract is most concentrated. Tropical, tasty and oh-so versatile, it can be added to marinades, baked goods and salads. Cooking or grilling breaks down the enzyme and leaves only the sweetness behind.
Use it to create our recipe for Cuban Watercress Salad with Pineapple and Avocado.
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