Pineapple in Hawaii

Did you know that there are wild varieties of pineapple native to Hawaii called Wild Kailua?  It can be found in Puna, Ka’u, Kona on the Big Island and also at Kaupoo, Maui.  

http://collections.mnh.si.edu/media/?i=10240335

Even though it’s considered a native plant, it’s possible that around the 1500s, a Spanish ship carried these same pineapples to Hawaii.  The first written account of pineapples in Hawaii was in 1813 through Don Francisco de Paula Marin’s diary.  

The most commercially distributed and grown type of pineapple in Hawaii is called Smooth Cayenne.  These are larger and juicer than the Wild Kailua.  Yet another variety, but less common, type of pineapple is called Sugarloaf.  Sugarloaf is low in acid, sweet, and has cream-colored flesh.  Pineapple grows from a tiny cluster of lavender flowers from the center of its leaves. 

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Did you know that pineapple is actually made of many small fruits fused together?  The flowers fuse with the bracts to become the fleshy part of the pineapple.  It takes about 6 months for a pineapple to mature.  The fibrous and chewy part of the pineapple core is the original flower stalk. 

There are various techniques to selecting a ripe pineapple.  One of these techniques includes smelling it for a sweet fragrance and hearing a solid thud when thumping it.  Pineapple does NOT get sweeter after its picked, so don’t expect it to ripen further by waiting a few days. 

Here are 2 pineapple recipes to try:

Pineapple Salsa: Yields 4 cups

2 cups diced pineapple

¼ cup lime juice or lemon juice

1 cup shredded red or yellow onion

1 (2 ¼ ounce) can sliced ripe olives, drained

1 tsp ground cumin

1 tsp coriander seeds

1 tsp black pepper

1 (4 1/2 ounce) can diced green chilies or fresh chilies to taste

2 tbsp minced Chinese parsley (cilantro) or parsley

Optional- 1 crushed garlic clove or taste

Combine all ingredients.  Flavors blend when refrigerated 2 hours or over-night.  It can be stored in the refrigerator for up to a week.

 http://www.twopeasandtheirpod.com/wp-content/uploads/2011/06/pineapple-salsa.jpg?7cd3a7

Pineapple Dip: Yields 2 cups

2 cups low-fat plain yogurt

1 cup ¼-inch pineapple pieces, drained

3 tbsp pineapple fruit spread

½ tsp ground cloves

½ tsp ground nutmeg

Optional-substitute 1 tbsp curry powder for cloves and nutmeg

Combine all ingredients and chill 30 minutes before serving.  Can be used as dressing for baked potatoes, sweet potatoes, asparagus, broccoli and dip for fresh fruit.

http://www.friendsfoodfamily.com/.a/6a012875a5f096970c0133f17257dd970b-800wi

Harris, Marilyn Rittenhouse. Tropical Fruit Cookbook. University of Hawaii Press: Honolulu. 1993. Pp 133, 134, 136, 140.