Since it is always green, it is somewhat overlooked by consumers who hesitate to buy a fruit that never seems to ripen.

Choosing: Press the base of the fruit: if it is slightly yellowish and both supple and firm, the pineapple is perfectly ripe. Smell it: it should have a full fruity aroma.

Avoid those with soft spots or brownish leaves.

Another sign: the skin color is uneven - you sometimes see a little yellow at the base.

Consume soon after buying. Like all exotic fruit, it does not like cold or any temperature below 8° C. Leave at room temperature.

Remove the leaves and skin.

You can eat the core which is less fibrous than the traditional pineapple.

The white flesh is appreciated for its sweetness and honeyed flavor.

It can be eaten plain, in fruit salads or cocktails.

As is said in Guadeloupe, this fruit can be eaten to your heart's content, either on its own or in candies.

Widely used in Creole, Asian and Caribbean cooking, it is prepared roasted, in fritters and even spiced.