US food company Del Monte has finally delivered on their 2005 promise to bring the world pink pineapples and, frankly, it couldn’t have come at a better time. Officially known as the Pinkglow pineapple, the rosy-hued beauties have taken Instagram by storm as fresh fruit fans and influencers alike clamour to get their hands on these classy pineapples.
Where do pink pineapples come from?
Bioengineered and trademarked by Del Monte, Pinkglow pineapples are grown in limited quantities at their Costa Rica plantations. Food scientists managed to genetically modify the fruit so they keep their lycopene pigment (which gives tomatoes and watermelon their pink colour) instead of it being converted to the usual yellow beta-carotene as the fruit matures. This results in what Tropical Fruit Box website (one of the two official distributors) reports as a much sweeter and juicier fruit, with hints of candy notes. They’ve also addressed that stinging sensation that most people associate with eating pineapples, making Pinkglow accessible for more fruit lovers.
So are they completely pink?
Despite the slew of photoshopped images of bright pink pineapples making the rounds online, the first commercially available pink-fleshed pineapples are still yellow on the outside and the blushing flesh is not unlike the delicate pink seen in guavas. Del Monte ships the fruit minus their spiky crown, as this is replanted to speed up the regeneration of crops, but the crown appears to be the green of normal pineapples.
How will we be serving them up?
While these pricy pinks (US$50 for one!) are not available in South Africa just yet, it goes without saying that you need to have a few good ideas in place for when they do hit our shores. The striking effect of the unique pink flesh is perfectly displayed in simple, freshly cut fruit platters and your average tropical cocktail will be the pride of your Instagram feed with perfect slices of Pinkglow adorning the glass. Or kick it up a notch like New York chef Olivia Roszkowski (oliviathechef on Instagram) and make the most of the entire fruit, dehydrating the flesh and making blush pineapple vinegar with the peels and core.