In many kitchens, pineapple often ends up on the table as juice, dessert, or a fresh ingredient. However, what most people discard without a second thought—its peel —holds a series of healing properties that science and culinary tradition have begun to rediscover.
For generations, communities across different regions have used pineapple peels in infusions, fermented waters, and even in the preparation of tepache, giving them a value that goes beyond simple recycling. What was once considered waste is now recognized as a natural resource with health benefits.
Among its main components is bromelain, an enzyme present in the fruit that helps break down proteins, aids digestion, and contributes to relieving abdominal inflammation.
According to the specialized website Healthline, consuming it in homemade preparations such as tea or fermented water can be helpful in cases of indigestion or stomach discomfort.
But the positive effects don’t end there. The anti-inflammatory and antioxidant properties of pineapple peels make them a natural alternative for those looking to reduce joint pain, reduce inflammation after physical activity, or strengthen the immune system. Their vitamin C and vitamin A content help strengthen the immune system, preventing colds and other common infections.
Furthermore, they are attributed with a diuretic and purifying effect, as they promote the elimination of retained fluids and toxins from the body. Therefore, including them in hot or cold infusions not only adds flavor but also provides a natural boost to the body’s detoxification.
Far from being waste, pineapple peels can be integrated into everyday cooking as an economical and healthy option, as long as they are consumed in moderation and as a complement to a balanced lifestyle. So, the next time you peel a pineapple, remember that its value can extend far beyond the flesh.
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