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The Peach pineapple is smaller in size than a Hawaiian pineapple and can weigh between 14 and 28 ounces. Its exterior turns a red orange hue when ripe and its interior flesh is bright pearlescent white with a soft edible core. The fruit is creamy, tender and juicy, offering a balanced sweet tart pineapple flavor with nuances of peach. Slightly sharp in flavor when first harvested the acidity of the Peach pineapple will mellow after a few days in storage. Highly aromatic the Peach pineapple will have a sweet scent when ripe and ready to eat.
Peach pineapples are available in the spring and early summer months.
The Peach pineapple, also known as the Soft Touch pineapple or the Milk pineapple, is a tropical fruit that is an herbaceous perennial and a member of Bromeliaceae family.
Peach pineapples are rich in dietary fiber, potassium, vitamins and citric acid.
The Peach pineapple is most often eaten fresh, in salads or as a snack. Unlike larger variety pineapples the flesh of the Peach pineapple is completely edible, core and all. They can grilled, sautéed, roasted, baked, juiced and pureed. Their petite size makes them ideal for use as garnish on cocktails or on kebabs. Their flavor pairs well with teriyaki, pork, white fish, banana, coconut, chocolate and sweet cream. If you need to store them, wrap in a newspaper and store in the refrigerator or cool dark place with the leaves facing down, so their juice will spread out evenly.
Peach pineapples are a rare and expensive fruit in Japan.
Pineapple is believed to have first made an appearance in Japan when seedlings cast ashore of Kabira bay in Ishigaki island in 1868 from a stranded ship from Holland. Peach pineapples were registered as a new breed of pineapple in 1999 in Okinawa, and they are produced in Okinawa and Ishigaki islands today.