Why don't people eat the core of pineapple? Unpacking the reasons and benefits

November 8, 2025 •

4 min read

According to nutritionists, the pineapple core is not only perfectly edible but also the most nutrient-dense part of the fruit. So, why don't people eat the core of pineapple, routinely cutting and discarding it during preparation? The reasons are a complex blend of perception, texture, and a lack of knowledge about how to properly prepare it.

Quick Summary

The tough, fibrous texture and less sweet flavor are the primary reasons most people discard the pineapple core. However, it is safe to eat and contains a high concentration of the beneficial enzyme bromelain, along with ample fiber. There are simple methods to soften and prepare the core for consumption, turning a food scrap into a healthy ingredient.

Key Points

Tough Texture: The primary reason people discard the core is its fibrous, woody texture, which is less pleasant to chew than the soft flesh.
Less Sweet: The pineapple core has a less sweet flavor profile compared to the surrounding fruit, leading many to perceive it as undesirable.
High in Bromelain: The core is the most concentrated source of the enzyme bromelain, which has anti-inflammatory and digestive benefits but can cause a tingling sensation.
Packed with Fiber: Despite its toughness, the core is an excellent source of dietary fiber, promoting gut health.
Perfectly Edible: The core is not poisonous and is safe to eat, though it requires different preparation methods to be enjoyable.
Waste Not, Want Not: Modern culinary trends encourage using the core to reduce food waste and extract maximum nutritional value.

Toughness and Taste: The Primary Turn-Offs

The most significant reasons people avoid the pineapple core relate to its sensory properties. The central stalk of the pineapple is considerably tougher and more fibrous than the surrounding flesh. It can be woody and stringy, making it unpleasant to chew and digest when eaten raw. In contrast, the outer flesh is sweet, juicy, and tender, offering a much more enjoyable eating experience. The core also tends to be less sweet and slightly more bitter, with a milder flavor than the fleshy fruit. For many, the difference in texture and taste is enough to justify discarding the core without a second thought. This distinction is especially pronounced in mass-produced pineapples, where the core can be quite hard. However, smaller, homegrown varieties may have a more tender core that is easier to chew.

The Bromelain Factor and Oral Sensation

Pineapple contains the enzyme bromelain, which helps break down proteins. While beneficial for health, this enzyme is also responsible for the stinging or tingling sensation some people experience when eating fresh pineapple. The core contains the highest concentration of bromelain in the entire fruit. For those who are sensitive to this effect, consuming the core could intensify the sensation, making it an undesirable part of the fruit to consume raw. Over time, cultural and culinary habits reinforced the practice of removing the core to ensure a smoother, more consistently sweet taste.

Unlocking the Hidden Health Benefits

Despite its textural drawbacks, the pineapple core is a nutritional powerhouse. It contains a higher concentration of bromelain than the flesh, which offers several health benefits.

High in Nutrients

Bromelain: This potent enzyme has anti-inflammatory properties and can aid digestion by breaking down proteins. It's even extracted for supplements used to treat conditions like arthritis and sinusitis.
Fiber: The fibrous core is an excellent source of dietary fiber, crucial for gut health, controlling blood sugar levels, and lowering cholesterol.
Vitamins and Minerals: Just like the flesh, the core is rich in Vitamin C, manganese, and copper, all of which support the immune system and bone health.

Creative Ways to Use Pineapple Core

Instead of tossing the core, resourceful cooks can incorporate it into various dishes by altering its texture. Here are some popular methods:

Smoothies: Chop the core into smaller pieces and blend it with other ingredients like coconut milk, bananas, and spinach for a nutrient-dense, fiber-rich drink.
Infused Water or Tea: Simmering the core in water with other ingredients like ginger, mint, or lime creates a refreshing infused water or a flavorful pineapple tea.
Sauces and Marinades: Puree the boiled or grilled core to create a tangy marinade for meats or a glaze for desserts. The bromelain in the core can also help tenderize meat.
Stocks: Add the core and skin to a pot with other vegetable scraps to create a lightly sweet and flavorful broth. This stock can be used as a base for soups or sauces.
Juice: Run the core through a juicer to extract a powerful, enzyme-rich pineapple juice. Remember to use it moderately to avoid an overly intense flavor.

Comparison: Pineapple Core vs. Pineapple Flesh


Feature	Pineapple Core	Pineapple Flesh
Texture	Tough, woody, and fibrous	Tender, soft, and juicy
Sweetness	Less sweet, slightly bitter	Very sweet, tangy
Bromelain Concentration	High concentration	Lower concentration
Fiber Content	Higher concentration	Good source, but less dense
Preparation	Requires processing (blending, boiling)	Can be eaten raw without further processing
Oral Sensation	Higher chance of tingling/stinging	Lower chance of tingling/stinging

The Evolution of Food Preparation

Historically, the practice of discarding fibrous parts of fruits and vegetables was standard for palatability. Over time, as food became more abundant and less was needed to make use of every part, the core became a routine discard. However, with modern blenders, juicers, and growing awareness of food waste, the tide is turning. Major food companies like Dole are even advocating for using the entire fruit, including the core, citing its nutritional value. The internet, through platforms like TikTok and Instagram, has further popularized creative ways to utilize parts of food that were previously discarded. As consumers become more health-conscious and focused on sustainability, reevaluating what we toss away is a growing trend.

Conclusion: More Than Just Waste

In summary, the aversion to eating the pineapple core is primarily based on its tough texture and milder flavor compared to the sweet, juicy flesh. While these factors are valid for raw consumption, they are not a health hazard. The core is an incredibly healthy, nutrient-rich part of the pineapple, containing high concentrations of bromelain and dietary fiber. With a little creativity and preparation, such as blending, boiling, or infusing, the core can be transformed into a delicious and beneficial ingredient for a wide range of recipes, from smoothies to marinades. So before you toss that core, remember its hidden potential and consider a zero-waste approach to your next pineapple.

For more information on the health benefits of the enzymes found in pineapple, you can visit the National Center for Complementary and Integrative Health.(https://www.nccih.nih.gov/health/bromelain)

Don't miss out on more delicious articles!

Pineapple Core Benefits: Uncover how the tough, fibrous core of a pineapple is a fantastic source of the anti-inflammatory enzyme bromelain and dietary fiber.
Culinary Applications: Discover how to transform the hard core into delicious and useful ingredients for smoothies, marinades, teas, and stocks.
Food Waste Reduction: Learn how using the entire pineapple, including the core, is a simple step towards reducing household food waste.
Tackling Texture Issues: Understand why the core is tougher and how easy cooking methods like boiling or grilling can make it perfectly palatable.
Flavor Differences: Recognize that the core has a milder, less sweet taste than the fruit, but still contributes a bright, tropical note to cooked dishes.

Frequently Asked Questions

No, the pineapple core is not poisonous and is completely safe for consumption. Its tough, fibrous nature and less sweet taste are the main reasons people discard it, not because of any safety concerns.

To soften the pineapple core, you can boil it briefly, blend it into a smoothie or puree it for a sauce, or grill it to caramelize and tenderize it.

Eating the pineapple core provides significant health benefits due to its high concentration of bromelain (an anti-inflammatory enzyme), dietary fiber for digestion, and vitamins C and manganese.

The tingling sensation is caused by bromelain, the enzyme in pineapple that breaks down proteins. The effect is more pronounced in the core, where bromelain is most concentrated.

Yes, pineapple core can be used in savory dishes like marinades and stocks. The blended core adds a subtle sweetness and bright flavor, while the bromelain helps tenderize meat.

Canned pineapple is typically cut into rings, with the core mechanically removed during processing. This is a primary example of how the tough core is habitually discarded in commercial food preparation.

To get the maximum nutritional value from a pineapple, use the whole fruit by preparing the fibrous core in smoothies, juices, or marinades, as it contains the highest concentration of beneficial enzymes and fiber.