Field ripe fruits are usually eaten fresh as dessert. Other uses include as salads, cooked in pies, puddings, cakes or as garnish on ham. Pineapple is also reported to be used in curries and other dishes. Citric and malic acids are found in good quantities in pineapple fruits. Citric acid concentrations in some cultivars may exceed 8%. Ascorbic acid is also found in moderate amounts in pineapple fruit. It is used as a constituent of several home remedies and folk medicines. Its juice is believed to expedite labor and as an antidote for sea sickness.