Pineapple - Saparot
Available ALL YEAR 12months Pattawia
Sweet and slightly sour taste,1.5 to 1.8kgs, commonly used for canning to make pineapple concentrate
Approx 12 Brix
 | Phuket
Very pungent sweet and fragrant, 1.3 to 1.5kgs, use as fresh fruit and to make pineapple concentrate.
Approx 15++ Brix
 | Pulae
Honey scented and sweet. 100 to 350 Grams Perfect single portion Pineapple
Approx 15++ Brix
 | Sri-Ratcha
Sweet and slightly sour taste, 1.5 to 1.8kgs, use as fresh fruit and to make pineapple concentrate
Approx 12 to 15 Brix
 | | | | | Pulae Chunks and Crush | Pulae Shells |  |  | Pulae Pineapple flesh is golden in colour, crispy, sweet, and honey scented with a lot of fiber.
High vitamin C. | Pulae Pineapples are the perfect one portion pineapple. Pulare shells can be filled with many foods, including: Ice-cream, Sorbet, Fruit Cocktail. |
 There are four distinct varieties of pineapple grown in Thailand. Pattawia pineapple, a sweet and slightly sour succulent pineapple with soft lemon-yellow flesh, Sri-Ratcha, a sweet pale yellow fleshed variety, usually eaten fresh, Phuket pineapple, a crunchy pineapple with a delicate sweet taste. A pinch of salt is often rubbed into freshly cut pineapple to offset its bite, and a miniature variety Called Pulare, which is a hybrid of the Phuket Pineapple, crossed with a miniature variety called Nang Lare. The Pattawia and Phuket pineapples flourish in the South in the provinces of Surat Thani and Hua Hin. A new variety of miniature Phuket pineapples are now grown at The Royal Project experimental agricultural stations in northern Thailand.  Thailand is one of Southeast Asia's largest producer and exporter of pineapples in the form of canned pineapple and juice. Excess pineapple is also sun-dried, and processed into jams, chewy toffee and candy. As fragrant pineapple adds natural sweetness and contributes o the harmony of flavours that is the distinctive quality of Thai cuisine, it is commonly used as a flavouring or garnish in savoury dishes, for example, pineapple curries such as Kaeng Saparot, Saow Nam or Khao Ob Saparot - Rice Baked in Pineapple.
Nutritional value: High vitamin A and C, calcium and phosphorus. The pineapple is native of Central America (Christopher Columbus discovered it along with the West Indies) and it has been grown in Thailand for several centuries, especially in the sandy soil along the sea coasts. Indeed, so widespread has cultivation been in recent years that today the kingdom ranks as the world’s leading exporter of canned pineapple. Preparation and eating
 Use a knife to peel off the skin and uproot all the seedy sections. Slice the fruit lengthways into 8-10 pieces. Cut out the core. Slice the elongated pieces crosswise into small pieces; and arrange them on the plate.
Nutritional value
High vitamin A and C, calcium and phosphorus Fruiting season
April - June; and December - January Uses
Eating fresh Preserving in various forms, such as pineapple juice, canning ( in syrup ), paste, and dehydrating. Storage
Keep the fresh fruit at room temperature (25-30 Celsius),
they can be kept for 3-4 days. |
