Pineapples (Ananas comosus) are tropical fruits native to South America, specifically the region between southern Brazil and Paraguay, where Indigenous peoples domesticated them centuries ago. Now grown worldwide in zones 9-12, they thrive in warm, sunny climates with well-drained, acidic soil. A single plant yields one fruit after 18-24 months, making them a slow but rewarding crop.
These spiky, bromeliad-family plants grow 3-5 feet tall with long, sword-like leaves that can be green, red-tinged, or variegated. The fruit forms from a fusion of flower berries, topped by a leafy crown that’s often replanted. Pineapples come in various sizes (1-10 pounds) and colors, from green to golden, depending on the variety.
Flavor profiles range widely—some are intensely sweet with low acidity, others tart and fibrous, reflecting their diverse cultivars. Flesh can be golden, white, or even pink, with sweetness measured in Brix (12-18° typically). They’re rich in vitamin C, manganese, and bromelain, an enzyme aiding digestion.
Historically, pineapples symbolized luxury in Europe after Columbus brought them back in 1493, later becoming a commercial crop with varieties like Smooth Cayenne. Today, top producers include Costa Rica, the Philippines, and Brazil, supplying fresh, canned, or juiced fruit globally.
Cultivation has spawned dozens of varieties—hybrids like MD-2 for sweetness, or regional types like Queen for aroma—tailored to local tastes or export needs. They’re grown for fresh eating, cooking, or processing, with some too fragile for shipping, staying local delicacies.
Pineapples inspire design (think colonial architecture) and culture (a symbol of hospitality). From ancient Guaraní fields to modern labs tweaking their genes, pineapples blend tradition and innovation, offering a taste of the tropics in every bite.
Varieties
Smooth Cayenne
Origin: Likely South America, refined in Cayenne, French Guiana; widely cultivated in Hawaii since the 19th century.
Smooth Cayenne dominates global production, grown extensively in Hawaii, the Philippines, and Australia. This 4-10-pound fruit has golden-yellow, juicy flesh with a sweet-tart balance (12-16° Brix, 0.5-1% acidity) and a soft-spined, orange rind. Ideal for canning or grilling, it thrives in zones 10-11 with full sun and well-drained soil, though it’s prone to disease and less durable for shipping.
MD-2 (Supersweet)
Origin: Developed in Hawaii by Del Monte in the 1990s; now primarily grown in Costa Rica and the Philippines.
The MD-2, or Del Monte Gold Extra Sweet, is a hybrid that’s taken over 50-75% of the fresh market. Weighing 3-4.5 pounds, its squat, golden shape hides ultra-sweet flesh (17° Brix, 0.4-0.45% acidity) with a small core. Perfect for fresh eating or salads, it boasts a 30-day shelf life and grows in zones 10-12 with tropical conditions and rich soil.
Queen (Natal Queen)
Origin: Native to Brazil; popularized in South Africa’s Natal region and Queensland, Australia.
Queen pineapple, often Natal Queen, is a petite 1-2.5-pound fruit with spiky leaves and deep yellow, tender flesh. Sweeter and more aromatic than Smooth Cayenne, it’s best fresh, thriving in zones 9-11 with acidic soil and full sun. Its conical shape and juicy core make it a tropical treat, especially in its regions of origin.
Red Spanish
Origin: Caribbean, possibly Hispaniola; spread across Central and South America by Spanish colonizers.
Red Spanish pineapples, with their orange-red rind, weigh 2-5 pounds and offer pale yellow, fibrous flesh that’s acidic and bold. Originating in the Caribbean, they’re tough for shipping and cooking—think salsas or roasting. Hardy in zones 10-11, they grow in sandy soils with thorny leaves, reflecting their rugged colonial roots.
Abacaxi
Origin: Northern Brazil; also grown in Florida and the Bahamas from local strains.
Abacaxi pineapples, a Brazilian specialty, range from 2-11 pounds with nearly translucent, ultra-sweet, low-acid flesh. Too fragile for export, they’re a local delicacy for fresh eating or juicing, thriving in zones 10-11 with well-drained soil and sun. Their bluish-green, red-tinged leaves hint at their wild South American heritage.
Pernambuco (Eleuthera)
Origin: Northeastern Brazil; named after Pernambuco state, also grown in Eleuthera, Bahamas.
Pernambuco pineapples, weighing 2-4 pounds, feature a yellowish rind and tender, white-to-yellow flesh that’s mildly sweet and juicy. From Brazil’s tropical coast, they’re prized for fresh eating in zones 10-11 with sandy soil and summer blooms. Their delicate flavor reflects their regional cultivation history.
Sugarloaf (Kona Sugarloaf)
Origin: West Africa via South America; refined in Hawaii’s Kona region.
Sugarloaf pineapples, at 2-6 pounds, stay green when ripe, revealing creamy, ultra-sweet flesh with an edible core. Originating in Africa and perfected in Hawaii, they’re soft and floral, ideal for fresh slices in zones 10-11 with loamy soil and sun. Their tenderness limits shipping, keeping them a local gem.
Antigua Black
Origin: Antigua, West Indies; a unique strain exclusive to the island.
Antigua Black pineapples, from the Caribbean island of Antigua, weigh 2-4 pounds with dark green skin and golden, succulent flesh. Intensely sweet with minimal acidity, they’re a rare luxury for fresh eating in zones 10-11, needing humid, sunny conditions. Their origin ties them to Antigua’s volcanic soils and tropical legacy.
Kew
Origin: India; later cultivated in Mauritius and Réunion Island.
Kew pineapples, tracing back to Indian cultivation, weigh 4-8 pounds with deep yellow, juicy flesh that’s high in sugar and low in acid. Grown in Mauritius and Réunion, they’re great for juicing or fresh use in zones 10-11 with fertile soil and sun. Their mellow sweetness reflects their South Asian roots.
Victoria
Origin: Réunion Island; also grown in South Africa from French colonial stock.
Victoria pineapples, a Réunion delicacy, are small (1-2 pounds) with bright yellow, aromatic flesh that’s exceptionally sweet. Perfect for gourmet fresh eating, they thrive in zones 9-11 with acidic soil and sun, blooming in summer. Their French colonial origin elevates their refined flavor profile.
Mordilona
Origin: Northeastern Andes, Colombia and Venezuela; tied to indigenous cultivation.
Mordilona pineapples, from the Andes foothills, are large (4-8 pounds) with a yellow-orange peel and sweet, juicy, moderately acidic flesh. A regional favorite in Colombia and Venezuela, they grow in zones 10-11 with sun and drainage, suited for fresh markets. Their rugged shape mirrors their high-altitude origin.
Pinkglow
Origin: Costa Rica; genetically engineered by Del Monte, launched in 2020 from Hawaiian research.
Pinkglow pineapples, a modern marvel from Costa Rica, weigh 2-3 pounds with pink flesh due to modified lycopene levels. Sweeter and smoother than most, they’re a trendy fresh-eating option in zones 10-11 with tropical sun and soil. Their engineered origin marks a new chapter in pineapple history.
Ripley
Origin: Queensland, Australia; bred from local strains in the 20th century.
Ripley pineapples, developed in Australia, weigh 3-6 pounds with a golden rind and juicy, sweet-tart flesh (13-15° Brix). Their medium size and balanced flavor make them great for fresh eating or canning, thriving in zones 10-11 with full sun and sandy soil. Queensland’s tropical climate shaped this robust variety, popular in local markets.
Mauritius
Origin: Mauritius; derived from Indian Kew stock introduced by colonizers.
Mauritius pineapples, a small-to-medium variety (2-4 pounds), feature a deep yellow, aromatic flesh that’s sweet with a hint of tang. Grown on the island of Mauritius, they’re prized for fresh consumption in zones 10-11 with well-drained, fertile soil and ample sunlight. Their Indian lineage shines through in their juicy texture.
MacGregor
Origin: Queensland, Australia; hybridized from Smooth Cayenne in the 1980s.
MacGregor pineapples, an Australian creation, weigh 4-7 pounds with a bright yellow rind and firm, sweet flesh low in acidity. Ideal for fresh eating or processing, they grow in zones 10-11 with full sun and loamy soil, reflecting Queensland’s pineapple-breeding innovation. Their disease resistance boosts their appeal Down Under.
Hilo
Origin: Hawaii, USA; selected from Smooth Cayenne in the Hilo region.
Hilo pineapples, a Hawaiian offshoot, are medium-sized (3-5 pounds) with golden flesh that’s juicy, mildly sweet, and slightly fibrous. Perfect for local fresh markets, they thrive in zones 10-11 with volcanic soil and sun, carrying Hawaii’s pineapple legacy. Their softer rind makes them less export-friendly but a tropical treat.
Española
Origin: Dominican Republic; tied to Caribbean cultivation post-Columbus.
Española pineapples, from the Dominican Republic, weigh 2-4 pounds with a reddish-yellow rind and pale, juicy flesh that’s sweet and aromatic. Grown in zones 10-11 with humid, sunny conditions, they’re a fresh-eating favorite in the Caribbean, echoing the region’s early pineapple history with Spanish influence.
Monte Lirio
Origin: Panama; cultivated in the Chiriquí highlands.
Monte Lirio pineapples, from Panama’s highlands, are large (4-8 pounds) with a golden rind and sweet, low-acid flesh ideal for fresh cuts or juicing. Thriving in zones 10-11 with well-drained soil and partial shade, their high-altitude origin adds a crispness to their flavor, making them a Central American gem.
Champaka
Origin: Malaysia; linked to Southeast Asian traditional strains.
Champaka pineapples, a Malaysian variety, weigh 3-6 pounds with a green-to-yellow rind and golden, juicy flesh that’s sweet with a floral undertone. Grown in zones 10-12 with tropical humidity and rich soil, they’re popular locally for fresh eating or desserts, reflecting Malaysia’s pineapple heritage.
Cayenne Baronne
Origin: French Guiana; an early variant of Smooth Cayenne.
Cayenne Baronne pineapples, from French Guiana, are large (5-10 pounds) with a golden rind and juicy, tart-sweet flesh suited for canning. Hardy in zones 10-11 with full sun and sandy soil, they’re a historical precursor to Smooth Cayenne, offering a robust flavor from their South American roots.
Cabezona
Origin: Puerto Rico; tied to indigenous Taíno cultivation.
Cabezona pineapples, meaning “big head” in Spanish, weigh 5-10 pounds with a blocky shape and yellow, fibrous flesh that’s sweet and slightly tart. From Puerto Rico, they grow in zones 10-11 with sun and drainage, perfect for local roasting or juicing, carrying a Caribbean legacy.
Panare
Origin: Venezuela; named after the Panare Indigenous people.
Panare pineapples, from Venezuela’s tropical lowlands, are medium (3-5 pounds) with a green-yellow rind and pale, juicy flesh that’s mildly sweet. Thriving in zones 10-11 with humid, sunny conditions, they’re a fresh-eating staple locally, rooted in the region’s indigenous cultivation practices.
White Kaya
Origin: Thailand; a rare strain from Southeast Asia.
White Kaya pineapples, from Thailand, weigh 2-4 pounds with a green rind and creamy white, ultra-sweet flesh with almost no acidity. Grown in zones 10-12 with tropical heat and rich soil, their tender texture makes them a fresh-eating delicacy, showcasing Thailand’s pineapple diversity.
Brecheche
Origin: Martinique; a French Caribbean specialty.
Brecheche pineapples, from Martinique, are small (1-3 pounds) with a spiky rind and golden, intensely sweet flesh low in fiber. Thriving in zones 10-11 with volcanic soil and sun, they’re a rare treat for fresh eating, embodying the island’s tropical French heritage with a concentrated flavor.
Josapine
Origin: Malaysia; bred by the Malaysian Agricultural Research Institute in the 1990s.
Josapine pineapples, a Malaysian hybrid of Johor and Sarawak varieties, weigh 2-3 pounds with a dark green rind turning golden when ripe. Their juicy, golden flesh is sweet (15-17° Brix) with low acidity, perfect for fresh eating or juicing. Grown in zones 10-12 with tropical humidity and rich soil, this fast-maturing fruit reflects Malaysia’s push for premium pineapples.
Sarawak
Origin: Sarawak, Malaysia; tied to Borneo’s traditional cultivation.
Sarawak pineapples, from Malaysia’s Borneo region, are medium-sized (3-5 pounds) with a green-yellow rind and firm, sweet-tart flesh. Known for their crisp texture, they’re ideal for canning or fresh use in zones 10-11 with well-drained soil and sun. Their robust flavor carries the legacy of Sarawak’s fertile lowlands.
Perolera
Origin: Colombia; cultivated in the Andean valleys.
Perolera pineapples, from Colombia’s Andean region, weigh 4-7 pounds with a golden rind and juicy, yellow flesh that’s sweet with moderate acidity. Grown in zones 10-11 with sunny, high-altitude conditions, they’re a local favorite for fresh eating or preserves, showcasing Colombia’s tropical highlands.
Manzana
Origin: Ecuador; named for its apple-like shape, from coastal regions.
Manzana pineapples, meaning “apple” in Spanish, are small (2-4 pounds) with a rounded shape, green rind, and golden, sweet flesh low in fiber. From Ecuador’s coast, they thrive in zones 10-11 with humid sun and sandy soil, perfect for fresh snacking or light desserts, reflecting their regional nickname.
Singapore Red
Origin: Singapore; adapted from early Southeast Asian strains.
Singapore Red pineapples weigh 3-5 pounds with a reddish-orange rind and pale yellow, fibrous flesh that’s mildly sweet and aromatic. Grown in zones 10-12 with tropical heat and drainage, they’re used locally for cooking or fresh eating, tracing back to Singapore’s colonial trade routes.
Phuket
Origin: Thailand; from Phuket’s southern plantations.
Phuket pineapples, a Thai variety, are small (1-3 pounds) with a green rind and golden, juicy flesh that’s intensely sweet with a hint of tartness. Thriving in zones 10-12 with humid, sunny conditions, they’re a fresh-eating treat, embodying Thailand’s tropical island bounty.
Monte Oscuro
Origin: Costa Rica; from the mountainous Monte Oscuro region.
Monte Oscuro pineapples, from Costa Rica, weigh 3-6 pounds with a golden rind and sweet, low-acid flesh ideal for fresh cuts or juicing. Grown in zones 10-11 with well-drained, volcanic soil and partial shade, their highland origin adds a subtle depth to their flavor.
Selangor Green
Origin: Selangor, Malaysia; a traditional strain from the peninsula.
Selangor Green pineapples, weighing 2-4 pounds, stay green when ripe with juicy, pale yellow flesh that’s sweet and slightly tart. From Malaysia’s Selangor region, they grow in zones 10-11 with tropical sun and rich soil, suited for local fresh markets or culinary use.
Cayenne Lisse
Origin: French Guiana; an early Smooth Cayenne variant from the 18th century.
Cayenne Lisse pineapples, from French Guiana, are large (5-9 pounds) with a smooth rind and juicy, tart-sweet flesh perfect for canning. Hardy in zones 10-11 with sandy soil and sun, they’re a historical root of the Smooth Cayenne lineage, offering a classic tropical taste.
Giant Kew
Origin: India; a larger offshoot of the Kew variety.
Giant Kew pineapples, from India, weigh 6-10 pounds with a deep yellow rind and sweet, juicy flesh low in acidity. Grown in zones 10-11 with fertile soil and full sun, they’re prized for juicing or fresh eating, amplifying the Kew’s Indian heritage with size and flavor.
Rondon
Origin: Brazil; from the Rondonópolis area in Mato Grosso.
Rondon pineapples, from Brazil’s interior, weigh 3-6 pounds with a golden rind and firm, sweet-tart flesh suited for fresh or processed use. Thriving in zones 10-11 with sunny, well-drained conditions, they reflect Brazil’s vast pineapple-growing diversity.
Tainung No. 17
Origin: Taiwan; bred by the Taiwan Agricultural Research Institute in the 2000s.
Tainung No. 17 pineapples, a Taiwanese hybrid, weigh 2-4 pounds with a golden rind and ultra-sweet, tender flesh (16-18° Brix). Grown in zones 10-11 with tropical sun and rich soil, they’re a fresh-eating standout, showcasing Taiwan’s modern pineapple innovation.