The plant has long, narrow, spiny, dark green leaves with a typical red-covered central band. The fruit is shaped like a very large apple, the stalk is 20 to 25 cm long, and the diameter is relatively small so it hardly holds the ripe fruit; the flesh is paler yellow than that of the Cayenne, more fibrous and with a peppery smell. At maturity the fruit is golden, the flesh more colorful than Cayenne with less acidity, but firmer, less juicy and stronger aroma. The fresh pineapple can last between 15 to 25 days approximately, depending on the treatment given to it before packing it, from that time the fruit begins to rot due to the fact that its ripening process ends at the moment it is separated from the plant. he pineapple has a high water content and a low caloric value, it is a fruit rich in Vitamin C and Potassium.
Pineapple contains about 11% of carbohydrates, most of which are sugars. These sugars (mainly sucrose and fructose) are rapidly assimilated carbohydrates and their content increases as the fruit ripens. Pineapple is rich in vitamins, mainly vitamin C, and to a lesser extent in vitamin B1, B6 and folic acid. Vitamin C, in addition to performing important functions and being, for example, involved in the defense mechanisms of the same, promotes the absorption of iron by the body. Pineapple contains proteins, with a content of 0.4 g per 100 g of pineapple. Its fiber content is not very high, about 1.5 grams per 100 grams of food, but enough to give it some laxative effect and help regulate intestinal functions. With regard to its mineral content highlights the presence of potassium and, to a lesser extent, magnesium, iron, copper and manganese.