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The Victoria pineapple is, in the opinion of experts, the best in the world. Its particularly sweet and fruity flavor, exceptional aroma, irresistible taste, small size and bright color make it unparalleled.
It is grown in south Africa, Mauritius and Reunion Island (introduced in 1668). These small fruits thrive thanks to the warm humid climate, producing a veritable pineapple concentrate.
With its golden skin and beautiful shiny yellow flesh, it reaches an average size of 11.4 cm in height and 8.8 cm in diameter with a tuft of spiny leaves, prominent eyes and a crisp texture.
Harvested when ripe. The bright green of its leaves and absence of blemishes on the skin are signs of freshness.
Like many exotic fruits, it dislikes cold and does not do well in the refrigerator or at any temperature below 8° C. Store at room temperature for a few days, depending on ripeness.
Remove the leaves and skin.
The core is less fibrous than a traditional pineapple and is edible.
The flesh is juicy, flavorful and sweeter than a traditional pineapple. It is eaten raw, in fruit salads, or flambéed.
The Victoria pineapple is a fruit that pairs very well with game and crustaceans. Sliced and sautéed in butter, it is wonderful with ham and white meats.
It can also be used in chutneys, roasted, made into fruit juice, cocktails, sorbets and jams.
Pineapple is rich in calcium, iron, magnesium, phosphorus and potassium, not to mention its notable vitamin A, B, C and E content.
100 g of Victoria pineapple provides 47 calories.
Like its larger sibling, it contains the enzyme bromeline (100 mg/100 g) which assists in starting and facilitating the digestion of proteins.
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