Pineapple (Phuket)
There are four distinct varieties of pineapple grown in Thailand. Pattawia pineapple, a sweet and slightly sour succulent pineapple with soft lemon-yellow flesh, Sri-Ratcha, a sweet pale yellow fleshed variety, usually eaten fresh, Phuket pineapple, a crunchy pineapple with a delicate sweet taste. A pinch of salt is often rubbed into freshly cut pineapple to offset its bite, and a miniature variety Called Pulare, which is a hybrid of the Phuket Pineapple, crossed with a miniature variety called Nang Lare.
The Pattawia and Phuket pineapples flourish in the South in the provinces of Surat Thani and Hua Hin. A new variety of miniature Phuket pineapples are now grown at The Royal Project experimental agricultural stations in northern Thailand.Thailand is one of Southeast Asia's largest producer and exporter of pineapples in the form of canned pineapple and juice. Excess pineapple is also sun-dried, and processed into jams, chewy toffee and candy. As fragrant pineapple adds natural sweetness and contributes to the harmony of flavours that is the distinctive quality of Thai cuisine, it is commonly used as a flavouring or garnish in savoury dishes, for example, pineapple curries such as Kaeng Saparot, Saow Nam or Khao Ob Saparot - Rice Baked in Pineapple.
Nutritional value: High vitamin A and C, calcium and phosphorus.
The pineapple is native of Central America Christopher Columbus discovered it along with the West Indies) and it has been grown in Thailand for several centuries, especially in the sandy soil along the sea coasts. Indeed, so widespread has cultivation been in recent years that today the kingdom ranks as the world’s leading exporter of canned pineapple.
Preparation and eating
1. Use a knife to peel off the skin and uproot all the seedy sections.
2. Slice the fruit lengthways into 8-10 pieces.
3. Cut out the core.
4. Slice the elongated pieces crosswise into small pieces; and arrange them on the plate.
Nutritional value : High vitamin A and C, calcium and phosphorus
Fruiting season : April - June; and December - January
Uses : Eating fresh
Preserving in various forms, such as pineapple juice, canning ( in syrup ), paste, and dehydrating.
Storage : Keep the fresh fruit at room temperature (25-30 Celsius), they can be kept for 3-4 days.
Information & Photo : Simply-thai & Dekphuket
There are four distinct varieties of pineapple grown in Thailand. Pattawia pineapple, a sweet and slightly sour succulent pineapple with soft lemon-yellow flesh, Sri-Ratcha, a sweet pale yellow fleshed variety, usually eaten fresh, Phuket pineapple, a crunchy pineapple with a delicate sweet taste. A pinch of salt is often rubbed into freshly cut pineapple to offset its bite, and a miniature variety Called Pulare, which is a hybrid of the Phuket Pineapple, crossed with a miniature variety called Nang Lare.
The Pattawia and Phuket pineapples flourish in the South in the provinces of Surat Thani and Hua Hin. A new variety of miniature Phuket pineapples are now grown at The Royal Project experimental agricultural stations in northern Thailand.Thailand is one of Southeast Asia's largest producer and exporter of pineapples in the form of canned pineapple and juice. Excess pineapple is also sun-dried, and processed into jams, chewy toffee and candy. As fragrant pineapple adds natural sweetness and contributes to the harmony of flavours that is the distinctive quality of Thai cuisine, it is commonly used as a flavouring or garnish in savoury dishes, for example, pineapple curries such as Kaeng Saparot, Saow Nam or Khao Ob Saparot - Rice Baked in Pineapple.
Nutritional value: High vitamin A and C, calcium and phosphorus.
The pineapple is native of Central America Christopher Columbus discovered it along with the West Indies) and it has been grown in Thailand for several centuries, especially in the sandy soil along the sea coasts. Indeed, so widespread has cultivation been in recent years that today the kingdom ranks as the world’s leading exporter of canned pineapple.
Preparation and eating
1. Use a knife to peel off the skin and uproot all the seedy sections.
2. Slice the fruit lengthways into 8-10 pieces.
3. Cut out the core.
4. Slice the elongated pieces crosswise into small pieces; and arrange them on the plate.
Nutritional value : High vitamin A and C, calcium and phosphorus
Fruiting season : April - June; and December - January
Uses : Eating fresh
Preserving in various forms, such as pineapple juice, canning ( in syrup ), paste, and dehydrating.
Storage : Keep the fresh fruit at room temperature (25-30 Celsius), they can be kept for 3-4 days.
Information & Photo : Simply-thai & Dekphuket
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