Sugarloaf

UPDATE: Now you can buy it online.

In the nineteenth century when Sanford Dole was developing the pineapple market he needed a variety of pineapple that would hold up to the canning process - fibrous and high in acid. That's what the world now knows as "pineapple" thanks to his industrious efforts. Today pineapples are jetted to market all over the world and there are varieties sold at a premium like Maui Gold, but Sugarloaf is in a whole league by itself.

Sugarloaf pineapples are sweet, low in acid, and not as fibrous. Most people discard the core of a fresh pineapple but with Sugarloaf you will want to eat it all - everything but the outside skin.

Sugarloaf pineapple is only available in the Hawaiian islands and I haven't seen it in the supermarket - just in the local farmer "sunshine markets" and usually only in summertime. Sugarloaf is best picked ripe and eaten soon after so it doesn't ship as easily as your garden variety pineapple.

A local Kauai farm [ http://tokauai.blogspot.com/2012/12/hole-in-mountain-farm.html ] is specializing in Sugarloaf and working on bringing them to ripen year round. I highly recommend it (purchase at the link below the photo).

When your box of Sugarloaf pineapples arrives, it's shipped ready-to-eat ripe so don't wait. Ripe Sugarloaf is often green skinned and people mistakenly let it sit around too long. Don't make this mistake: trust the farmers to send it ripe. Remember it won't last long. We have cut it up and it's fine 2 or 3 days later refrigerated. Be prepared to experience pineapple at its best.