Discovered by Christopher Columbus at the end of the 15th century, the pineapple is today one of the best ambassadors of Reunion Island. And for good reason! With its Label Rouge obtained in 2006, the "Queen Victoria" delivers, after a minimum of 14 months, heady aromas of yellow, ultra-tender flesh. An exceptional fruit!
What you need to know
In the east and south of Reunion Island, more than 9,000 km from Paris, there are many Victoria pineapple producers. There, at an altitude of less than 1,000 meters, on carefully loosened and sunny soils, the fruit grows slowly, very slowly... About 14 to 20 months pass from planting to harvest. Picked at maturity and carefully packaged, the Victoria pineapples are then flown to the main customer markets in less than 24 hours. This rush is to preserve their peak freshness and to attract lovers of this small but very tasty variety, in the short window from October to February.
Characteristics
Smell
A soft, fresh perfume, especially not heavy... That is a sign of over-ripeness!
Look
A small size and a large green crown, without bruises
Taste
The Victoria pineapple is characterized by a tender flesh, with sweet flavors.
Nutritional benefits
The Victoria pineapple is not lacking in nutrients. Far from it! Rich in vitamin C and manganese, it boosts the body and helps reduce bone density loss. Better still, its natural organic acids help digestion.
Editor's note
« Does the name Victoria ring a bell? From her native England, the queen herself was a fan. Hence the name given to this pineapple from Reunion Island! »
How to use
Storage
A few days, out in the open and not in the fridge please!
Preparation
As a first step, the Victoria pineapple must be peeled. To do so, it is quite simple: lay it down, remove its crown and base with a large knife, stand it upright and, with your blade still in hand, peel it, from top to bottom, making sure to keep as much flesh as possible.
Use
In pastry, in a fruit salad, in a tartlet, in sorbet, or even iced like lemon, or simply roasted in the oven with a vanilla caramel sauce. In the kitchen, it sweetens curries with both fish and meat.
Pair with
With coconut milk, basil, vanilla, pork tenderloin, Bayonne ham, poultry breast, other fruits such as Granny Smith apples, mango... And also calls for a few food and wine pairings, in particular a white Saint-Joseph during a meal or, at the end, a Muscat du Cap Corse, or even a rhum arrangé, just to maintain the theme!
Tags
Recipes with this product
Fruits & Vegetables
