Pineapple juice

Pineapple juice is liquid extracted from the edible flesh of pineapples. It is consumed as a drink and used as an ingredient in foods and beverages.

Pineapple: Pineapple is a tropical fruit produced by the plant Ananas comosus. Its flesh is the source of the juice.
Juicing: Juicing is the process of extracting liquid from fruits or vegetables. Pineapple juice is made by separating liquid from fruit tissue.
Pina colada: A piña colada is a cocktail made with rum, coconut cream, and pineapple juice. Pineapple juice supplies its fruit flavor and balances the richness of coconut.
Fresh juice: Fresh juice is liquid extracted from fruit without prolonged storage or industrial preservation. Freshly pressed pineapple juice retains a different aroma and shelf life than processed products.
Bromelain: Bromelain is a mixture of protein-digesting enzymes found in pineapple. It can tenderize meat and break down proteins in foods mixed with the juice.
Pasteurization: Pasteurization is a heat treatment that reduces harmful microorganisms in food and drink. It can make pineapple juice safer and extend its refrigerated or shelf-stable life.
Pineapple upside-down cake: Pineapple upside-down cake is a cake baked with pineapple and often caramelized sugar beneath the batter. Pineapple juice can flavor the batter or moisten the cake.
Fruit juice concentrate: Fruit juice concentrate is juice with much of its water removed, usually for storage or transport. Concentrate is often diluted to produce reconstituted pineapple juice.
Citric acid: Citric acid is a weak organic acid found naturally in many fruits and used in foods. It contributes to pineapple juice’s tartness and helps regulate its acidity.
Aseptic processing: Aseptic processing sterilizes food and packaging separately before filling in a sterile environment. It allows packaged pineapple juice to remain shelf-stable without conventional canning.

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