Embedded Files
VARIETY PROCESSING-Pineapple Season
Taiwan's pineapple cultivation area increased from 8,500 hectares in 1990 to 12,225 hectares in 1995, an area increase of more than 1/3. The annual output increased from 342,000 metric tons in 1990 to 439,872 metric tons in 1995. The Gaoping area is the main pineapple producing area, covering an area of about 5,400 hectares. The cultivated varieties are Tainong No. 17 Golden Diamond pineapple accounting for 75%, Tainong No. 13 sugarcane pineapple accounting for 10%, and the remaining Tainong No. 3 Kaiying pineapple, Tainong 6 Varieties such as No. 1 Apple Pineapple and Tainong No. 11 Perfume Pineapple account for 15%.
The production periods of various pineapple varieties are as follows:
April-July Tainong No. 18 (Golden Osmanthus Pineapple)
December-February Tainong No. 13 (winter honey pineapple, sugarcane pineapple)
March-April Tainong No. 4 (custard apple)
April-May Tainong No. 6 (Apple and Pineapple)
March-June Tainong No. 16 (Sweet Pineapple)
May-June Tainong No. 11 (Perfume Pineapple)
February-May, October-November Tainong No. 17 (Golden Diamond Pineapple)
From May to June, English species will be opened normally.
Taiwan produces pineapples all year round, but its quality depends on the season. Spring and summer fruits (late April and June) will be the sweetest and best time to eat them raw; while winter fruits (November) -February of the following year) are the most sour and are not suitable for raw consumption, and most of them are used for processed products.
Have you ever heard that when eating fruits, you should eat them in the red and yellow colors for the best quality? In fact, this does not apply to every kind of fruit. Pineapples, for example, are fruits that do not require post-ripening. They are picked only after they are ripe. In summer, it is recommended to choose those with a color turning of 1/5~2/5 to be delicious! In spring, choose those with a color turning of 3/5 or above. If you want to eat them in winter, it is best to choose ones with a color turning of 4/5 to full yellow. The pineapple is more suitable. Although pineapples with higher maturity (yellowing degree) are delicious, they are less durable. It is best to eat them as soon as possible to seize the most delicious period.
Knowing the production seasons and varieties of pineapples, and knowing the selection techniques, you can easily choose your favorite ripeness and sweetness. If the flavor is not as expected, that’s okay. Pineapples are also suitable for adding to dishes or making drinks.
Page updated
Report abuse