Sweet, fresh and thirst-quenching, the Kenyan pineapple is one of the most popular fruits not only in Kenya.
A typical coastal fruit, but also cultivated in the Rift Valley and around Nairobi (the one in Thika is particularly famous), the pineapple (or ananasso, in Italian) belongs to the bromeliad family.
It is best known for the cultivated species ananas comosus.

First of all, it must be remembered that the pineapple is about 90 per cent water, rich in calcium, phosphorus, potassium, vitamins A and C, simple sugars but low in calories, in fact every 100 grams is about 40 kcal. 
The interesting thing is that the vitamin C remains stable even after harvesting, because the fruit protects it from oxidation with its thick rind and high acidity. In fact, like citrus fruits, pineapple is an alkalinising food: it therefore reduces the acid level of our PH (often caused by an incorrect and unbalanced diet), restoring the basic acid balance and preventing inflammation, the primary cause of disease.

Pineapple has recognised digestive properties and regularises the intestinal system thanks to the fibres it contains and the bromelain, the most important substance contained mainly in the stem, the hard inner part which is, however, often discarded (it is from the stem that the commercially available bromelain used in phytotherapy is extracted).
In addition to promoting intestinal activity, bromelain also has anti-inflammatory properties, so pineapple is useful in cases of flu (coughs, bronchitis, colds), cystitis and haemorrhoids.