(Abernathy) If the flowers on the pineapple plant are fertilized, seeds become present in the fruit. But commercially they are not very common. (Morton, 18)
             Food Values of 100g of Edible Pineapple
             Serving Size ½ cup diced, raw (78 g)
             (http://www.dole5aday.com/FoodService/Fun/Characters/F_Pineapple.html)
             Pineapples also contain a protein-digesting enzyme, which has been used in the pharmaceutical industry for a long time. This enzyme is called "bromelain," and it is used to moderate tumor growth and blood coagulation also. Because of this, pineapple cannot be used in jello because it will not allow the jello to set because the enzymes will break up the protein. (Vaughan & Geissler, 102.)
             There are four main classes of pineapples that are then broken down into certain subspecies. The four classes are smooth cayenne, red Spanish, queen, and abacaxi. The smooth cayenne was cultivated first by Indians in Venezuela. The size usually varies from 4-10 lbs, and it has the typical cylindrical form. This fruit has a semi-acidic flavor to it, an orange rind, a yellow meaty inside, and it isn't very fibrous. The disadvantage to this fruit is because it is so tender and sweet, it rots very easily in shipment and does not last. It is often canned. The second class, the red Spanish pineapple is the most dependable pineapple. Although the pineapple is very spiny, it is still the most popular among agriculturalists in the West Indies. This pineapple isn't very often used for canning. It is a round fruit, with an orangish red exterior, and ranges from 3 to 6 lbs. The inner consumable part of the fruit is a fibrous flavorful pale yellow substance. It breaks off easily when harvesting, which provides higher yields because the branch won't split and then split the fruit also; which ruins it. This fruit is highly resistant to rot. The third class, the queen, is mainly cultivated in South Africa, the P...