Very sweet, perfumed, juicy and
tasty, the Brazilian pineapple can be consumed any time.
Its indigenous name, “inakati”
or “perfumed” fruit, illustrates only one of
the characteristics of this tropical delight, well-known
throughout Brazil and produced practically the year-round.
The pineapple (Ananas comosus
(L.) Merril), also know as ananás or pina in Spanish
speaking countries, is an original fruit in terms of its
characteristic flavor and aroma.
It is not an energy-filled fruit,
with the calorie level of apples or pears, but it has high
vitamin A, B, and C contents, as well as carbohydrates,
mineral salts and fiber. It has a unique feature, shared
only with papayas, i.e. enzymes (proteins) that make it
easier to digest meat consumed as part of the same meal.
Several species are grown in Brazil,
such as the yellow pineapple (smooth cayerine), whose fruit
are cylindrical, with an orange-hued rind, a yellowish pulp
with high sugar content and high acidity.
But the variety that stands out
the most in Brazil is Pérola (Pearl), with its strong
perfume, refreshing pulp, sweetness and juiciness. The fruit
have a conical shape, a greenish rind – even when
they are ripe – and a pearly white pulp, with low
acidity. With excellent organoleptic characteristics, this
is the favorite variety among Brazilians for consumption
in its natural, uncooked state.
All the varieties planted in
Brazil are suitable for making juices, stewing, crystallizing
and dehydrating, as well as for making jams and refreshing
desserts such as mousses, gelatins, cremes and puddings.
Pineapples can be used raw or
grilled, as a side-dish or as an ingredient in sophisticated,
appetizing dishes.
Finally, this tasty fruit goes
will with all menus. Do not miss the opportunity of enjoying
a Brazilian pineapple.
You can find our pineapples in
your country from January to September and they are available
year-round in Brazil, where we would be happy to welcome
you.
