Pineapple

Originating in South America, the pineapple is actually a ‘multiple fruit’, which is created when the individual pineapple flowers on each plant mature into berries, and then meld together in interlocking spirals to form the final fruit.

A mixture of enzymes called ‘bromelian’ makes pineapples very effective as a meat tenderiser.

Categories: , .
NUTRITIONAL INFO

Macronutrients

  • Low in salt
  • Naturally occurring sugars
COUNTRIES OF ORGIN
  • Thailand
HARVESTED

September and October

VARIETIES

Pineapples are broadly divided into four classes.
Smooth Cayenne varieties are the most popular choice for fresh and canned pineapple.
Queen varieties have a high sugar content and is therefore very popular for fresh.
Red Spanish is particularly popular across South America.
Abacaxi varieties have a longer cone shape, less often seen in Europe.

FORMATS
  • Pieces
  • Diced Crystallised
OTHER POINTS TO NOTE

The ‘Red Spanish’ pineapple were cultivated in the Philippines, not for their fruits, but for their long leaves, fibres of which were woven into luxurious and extremely lightweight, translucent fabrics.

These were perfect to wear in hot climates, and were favoured by the aristocracy.