Although most people are familiar with the typical yellow pineapple sold in supermarkets, there are really several kinds of this tropical fruit, each with special traits. Among the most often grown varieties, the Smooth Cayenne is distinguished by its sour taste and yellow flesh. Popular for fresh eating, the Golden pineapple, sometimes known as MD2, is sweeter and less acidic. Rich, tropical taste makes the Red Spanish pineapple, with its reddish-orange skin and pale yellow flesh, highly sought for. Developed by Del Monte Fresh Produce, the Pink Pineapple is among the most arresting variances. Because of higher lycopene levels—the same chemical that gives tomatoes their red hue—this genetically altered fruit has a vivid pink flesh. Native of Brazil, the Pernambuco pineapple is well-known for its tiny scale and strong taste. A local favourite with white flesh and remarkably sweet taste, the Sugarloaf pineapple is found in Hawaii. Smaller and more delicate than other types, the Queen Victoria pineapple is much prized for its scent. From very sweet to sour and acidic, each of these variants shows the amazing variety within this one fruit species by providing a different flavour sensation. This diversity not only offers several gastronomic choices but also lets pineapple farming change to fit varied environmental circumstances all around.
