January, February, March, April, May, June, July, August, September, October, November, December
It is difficult to eat pineapple and be unhappy! There are few flavours that are so unique, sweet and juicy. They are a great drink, great food and great ingredient all round. There are many new varieties of hybrid super-sweet pineapples that are commercially grown now, these are sold with the tops cut off (which are used to replant new pineapple plants).
Pineapples only grow in humid tropical environments which means in Australia, they all come from Queensland. Trials have been conducted in the North West of WA, but it is generally considered too dry a climate.
Pineapples are available all year around from Queensland, however they are slightly more abundant in Autumn (following the fast growing summer period) and slightly less available during winter (due to the cooler weather and slower growing conditions).
“Tops On” are the old traditional canning variety called a Cayenne pineapple. These are the traditional high sugar, high acid flavour profile.
“Tops Off” are the new hybrid varieties which are very sweet but have a lot less acid.
It is very difficult to select a pineapple based on external properties, we really have to expect that growers and retailers have done their best to get ripe fruit on the shelf for us. All of the above pineapples are ready to eat and you can see that they are all different colours. Ask your local greengrocer if you’re unsure how to select a ripe pineapple.
Pineapples are best stored at 12-15°C
Pineapple is a delicious and refreshing way to finish a meal, and can also be used in fruit salads, kebabs, salads, curries, pizza, and so many different types of desserts. Use the acid in old fashioned varieties “Tops On” to tenderise meat prior to cooking and use the juice to add balance to marinades and salad dressings.
|Nutrient||Value per 100 g|
|Energy, including dietary fibre||178||kJ|
|Available carbohydrate, without sugar alcohols||8.2||g|
|Available carbohydrate, with sugar alcohols||8.2||g|
|Beta carotene equivalents||21||ug|
Source: NUTTAB 2010(Food Standards Australia New Zealand); The University of New South Wales; Professor Heather Greenfield and co-workers at the University of New South Wales; Tables of composition of Australian Aboriginal Foods (J Brand-Miller, KW James and PMA Maggiore).