Although over 1500 plants belong to the pineapple family, many are far removed in appearance from the standard concept of a pineapple plant. The Spanish Moss that grows profusely on trees in the southern United States, for example, is really a member of the pineapple family. Many other varieties are grown simply for their beauty.
Three main pineapple groups - Spanish, Cayenne, and Queen - are grown for their fruits. These groups differ greatly in appearance and flavor. Most of the varieties with these groups do not ship well and are utilized only in the localities where they are grown. Red Spanish, Smooth Cayenne, Queen, and Natal pineapples are most common to American markets.
In the Spanish group the best known variety, the Red Spanish, is excellent for fresh shipment. The fruits are identified by crown leaves, which have saw toothed edges. Rinds are yellow to reddish orange when ripe and the flesh is white.
The smooth Cayenne in the Cayenne group is grown for both fresh and processed market. The large fruits are topped with smooth edged leaves. The green and yellow rinds enclose soft, light yellow flesh.
The Queen and Natal pineapples in the Queen group are small fruit with reddish orange rinds. The flesh is deep yellow, almost pumpkin colored, when ripe and is far sweeter than many other types.
Pineapple Styles To Know
- Crushed: The pineapple is chopped into very small, irregular sized pieces
- Chunks: Even, spoon size pieces cut from thick slices are available canned or frozen
- Tidbits: Slices are cut into small wedges that are more dainty than chunks
- Spears: Pineapple cylinders are cut in lengthwise strips
- Slices: Rings are cut crosswise from pineapple cylinders
Pineapple provides refreshing taste in almost any food from salads, main dishes, to desserts. Pineapple has become a multi-purpose fruit because its flavor is agreeably inviting at all times of the day as well as in many different types of foods.
