COMPOSITION OF PICKLED PINEAPPLE (Ananas comosus)

Abstract

The present utility model relates to a composition for pickled pineapple intended for human consumption. The composition comprises 40% by weight pineapple, 8% by weight carrot, 8% by weight bell pepper, 2% by weight ginger, 2% by weight onion, 2% by weight garlic, 22% by weight vinegar, 12% by weight sugar, 1% by weight black pepper, and 3% by weight raisins. The combination of these ingredients produces a pickled food product with a balanced sweet, sour, and mildly spiced flavor. The resulting pickled pineapple provides an improved vegetable-fruit pickle suitable as a condiment or side dish and is appropriate for local food production and commercialization.