The term “black pineapple” often sparks curiosity, suggesting an exotic, dark-hued fruit. While not literally black, these pineapples are unique cultivars with distinct characteristics. This designation points to specialized cultivation and unique flavor experiences.
Understanding Black Pineapples
“Black pineapples” are specific pineapple cultivars, such as ‘Kona Sugarloaf’ and ‘Maui Gold’. Unlike typical golden-yellow pineapples, these varieties are known for their sweet taste and low acidity. The “black” in their name may refer to a very dark green exterior when unripe, a deep hue upon maturation, or simply denote their rarity. These specialized pineapples are botanically classified as Ananas comosus, but differ from mainstream cultivation due to their specific growing requirements.
The ‘Kona Sugarloaf’ pineapple has white flesh, contrasting with common yellow varieties, and no woodiness in its center. ‘Maui Gold’ pineapples are also prized for their sweetness, high Vitamin C, and low acidity. Both are considered specialty fruits, grown in limited quantities.
Flavor and Appearance
The visual appeal of “black pineapples” differs from conventional varieties. ‘Kona Sugarloaf’ pineapples can remain green when ripe, with golden-yellow or orange tones at the center of their segments. Their flesh is white, aqueous, tender, and non-fibrous, with an edible core. ‘Maui Gold’ pineapples, though sometimes green when ripe, have vibrant yellow flesh.
These specialty pineapples offer a distinct flavor profile. ‘Kona Sugarloaf’ is exceptionally sweet with almost no acidity, often described with notes of vanilla, coconut, and honey, and a floral aroma. Its high sugar content and low acidity create a milder, sweeter experience. ‘Maui Gold’ pineapples are also known for their super sweet taste and significantly lower acidity. This low acidity makes them a preferred choice for those sensitive to tartness, and they often cause less mouth irritation.
Where They Come From and How They Grow
These distinctive pineapple cultivars have specific geographical origins and cultivation practices. ‘Maui Gold’ pineapples have been cultivated for over 50 years on the slopes of Haleakala in Upcountry Maui, Hawaii. The region’s warm days, cool evenings, fresh water, and nutrient-rich volcanic soil provide ideal growing conditions. Maui Gold pineapples are hand-harvested at their peak ripeness.
‘Kona Sugarloaf’ pineapples are primarily cultivated in West Africa and Hawaii, particularly on Kauai. Their exact origin is debated, with theories suggesting West Africa or a natural mutation on Lanai. These pineapples thrive in full sun and well-drained soil, but can take 12 to 18 months to mature, sometimes over two years in colder climates. Hawaii prohibits hummingbird imports to ensure seedless fruit, as they are primary pineapple pollinators. Cultivation requires careful attention, as fully ripe fruit can be too delicate for extensive shipping.
Finding and Enjoying Black Pineapples
Finding “black pineapples” like ‘Kona Sugarloaf’ and ‘Maui Gold’ requires looking beyond conventional grocery stores. ‘Maui Gold’ pineapples are available directly from the Maui Pineapple Store in Haliimaile, Maui, and can be ordered online for nationwide shipping in the US and Canada. They may also be found at local farmers’ markets and independent grocery stores on Maui, or through Hawaii Food Hubs. ‘Kona Sugarloaf’ pineapples are most commonly found in their growing regions, such as Kauai, and can sometimes be purchased online from specialty growers.
When selecting a ripe “black pineapple,” traditional ripeness indicators like a golden color may not apply. For ‘Kona Sugarloaf’, a ripe fruit often remains mostly green, displaying yellow dots in the center of its “eyes.” A sweet, distinctive aroma at the base and a heavy feel are good signs of ripeness. The shell should also yield slightly when squeezed.
These pineapples are best enjoyed fresh to fully appreciate their unique sweetness and low acidity. Their tender flesh and edible core make them ideal for eating out of hand, or for use in fruit salads, smoothies, or as a garnish. Their low acidity makes them suitable for those sensitive to more acidic fruits. Their distinct flavor also lends itself well to various culinary applications, from desserts to savory dishes.