A yellow-skinned pineapple is a safer choice than a green one, but this isn’t a perfect test. Some pineapples are ripe when completely green. [1] X Research source Others have golden or red skins, but are still hard and unpleasant to eat.
Green pineapples will usually change color as well. It’s possible that the pineapple will become even more acidic if stored too long.
The skin color also travels from the base upward, although this isn’t relevant to the ripeness after picking. If it’s difficult to prop up your pineapple, twist off the top and place the exposed end on a damp paper towel. [5] X Research source
If the pineapple was picked unripe, it will still be unpleasant to eat. Keep reading to find out how to improve the taste of an unripe pineapple. If you’re not ready to eat the pineapple yet, move it to the fridge for another 2–4 days.
Even ripe pineapple can hurt your mouth or cause it to bleed. The techniques below will help prevent this as well.
Add pineapple chunks to a saucepan along with all juice collected while cutting. Add enough water to cover. Bring to a boil over medium-high heat. Reduce to a simmer and heat for 10 minutes. Drain and let cool.
