Pink pineapples, with their striking rosy interior, represent a notable innovation in fruit cultivation. These unique fruits capture attention due to their vibrant color, which contrasts with the familiar yellow of traditional pineapples. Unlike naturally occurring varieties, pink pineapples are specifically developed through scientific processes.
The Science Behind the Pink Color
The pink hue of these pineapples, specifically the ‘Rosé’ variety, results from genetic engineering. This process involves modifying the pineapple’s genes to produce higher concentrations of lycopene, a pigment found in fruits like tomatoes and watermelons. Lycopene is present in conventional pineapples, but in smaller quantities.
To achieve the pink coloration, scientists suppress enzymes that convert lycopene into beta-carotene, which gives traditional pineapples their yellow color. This is done by muting the lycopene beta-cyclase enzyme through RNA interference. A new gene is introduced into the pineapple genome, whose RNA binds to the enzyme’s RNA, preventing its production. This allows lycopene to accumulate, resulting in the fruit’s pink flesh. Del Monte began this genetic engineering process in 2005, taking approximately 16 years to develop the product.
The Cultivation Process
Following genetic modification, pink pineapples are propagated vegetatively to ensure consistency. This cloning method ensures each new plant carries the desired genetic traits for pink flesh. Del Monte, the developer, retains intellectual property rights, making them the sole entity permitted to grow this variety.
These pineapples are primarily cultivated in controlled environments in south-central Costa Rica, which offers an ideal climate and soil conditions. The plants require specific agricultural practices tailored to this genetically modified variety. Growing a pineapple plant is a long-term investment, as it can take 18 to 24 months for the fruit to mature after planting. Pineapple crowns are often removed before shipping and replanted to cultivate future crops.
What to Expect: Taste, Nutrition, and Availability
Pink pineapples are described as sweeter and less acidic than traditional yellow pineapples. Some consumers note a subtle flavor reminiscent of cotton candy or berries. Their unique taste profile makes them a distinct option.
The increased lycopene content in pink pineapples offers antioxidant benefits. They are also a source of vitamin C, manganese, and dietary fiber, similar to conventional pineapples. The U.S. Food and Drug Administration (FDA) approved the ‘Rosé’ pineapple for consumption in 2016.
Pink pineapples are considered a specialty product, leading to limited quantities and a premium price point. A single fruit can retail for around $30 or more. They are available at select retailers, often online, and are marketed for their novelty and visual appeal.