Description/Taste
Pineapples are cone like in shape and covered in a hexagonal patterned, rough and waxy rind. The rind is green to yellow in color and covered in spiked protuberances. The fruit is topped with a sprout of narrow, pointed, green leaves. Modern cultivars are seedless and produce smoother leaves compared to the wild species that have thorny-edged serrated leaves. The juicy flesh of the Pineapple can vary from white to yellow depending on variety and offers a sweet, succulent flavor and mild acidity.
Nutritional Value
Providing dietary fiber, pineapples offer a source of vitamin C, some iron and calcium. Just under four ounces of fresh pineapple contains about 60 calories.
Applications
Pineapple are ripe when they are slightly soft to the touch and give off a sweet aroma. To prepare pineapple, cut off top and leaves, then slice skin off. Slice thick pieces from the core or cut horizontally into discs and core. Fresh pineapple can be baked into sponge cakes or coffee cakes, roasted with soy or brown sugar, or skewered and grilled. Puree and strain juice, then add to cocktails or agua fresca. Cooked and sweetened pineapple can be used as a topping for custards, flan and cheesecake. Blend pineapple with other tropical fruits and freeze into sorbet or sherbet. Dice fresh pineapple with tomato herbs and chiles for salsa and serve with seafood. Pineapples will ripen at room temperature, refrigerate to store.
Geography/History
Malaysia, once ranked as one of the top 3 pineapple producers in the world in the 60's and early 70's, has only a relatively modest industry today. The pineapple industry in Malaysia is unique because nearly 90% of the crop is planted on peat soil which is considered marginal for most other agricultural crops. The current technology for cultivation of pineapple on peat appears adequate although the inability to mechanise on this type of soil is a severe disadvantage in the face of labour shortage and rises in other input costs. There is an emerging interest in planting fresh fruit varieties on mineral soil to obtain better quality produce. The current research thrusts are in development of new varieties with early bearing characteristics and high sugar for canning in natural juice, agronomic practices on mineral soil covering high density, timing of hormoning, fertiliser rates and applications and management of mealybug closterovirus red wilt. Research focus will also be given to postharvest handling for export of fresh pineapples and in product development such as minimal processing.