Can fermented pineapple be eaten?

Generally speaking, whether fermented pineapple is edible depends on the type and condition of fermentation. If it's a controlled fermentation process without unpleasant odors or mold, it is usually safe to eat. However, if the fermentation occurred naturally and the fruit has developed an off smell, become soft and mushy, or shows signs of spoilage, it should not be consumed.

If the fermentation of pineapple is intentionally controlled—such as when yeast is added and the fruit is sealed to make pineapple enzyme or pineapple wine—and the fermentation environment is clean with no contamination by unwanted bacteria, and there are no signs of rotting odor or mold after fermentation, then such processed fermented pineapple is edible. The fermentation process may even produce certain beneficial compounds and alter the flavor in desirable ways.

However, if the fermentation occurs naturally due to prolonged storage or high ambient temperatures, leading to the growth of bacteria or mold, and the fruit becomes mushy, oozes liquid, emits a sour or alcoholic smell, or develops visible mold, the pineapple has spoiled. Consuming such pineapple may cause abdominal pain, diarrhea, and other discomforts, posing risks to health, and therefore should be avoided.

To prevent natural fermentation and spoilage, pineapples should be stored in a cool, well-ventilated place. Once cut, they should be soaked briefly in salt water, then sealed and refrigerated, and consumed within 2–3 days.