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As an aside, there's prep work. Easiest and most efficient start for me is using a corer. If the pineapple is really big and long like this one you can attack it from both ends. After coring slicing down the sides with a sharp chef's knife wastes very little meat compared to the fancy smancy ones that do spirals. Those spiral cutting wheels are a certain size, usually 3.5" and one size doesn't fit all.
Quote from: fruitlovers on April 01, 2017, 05:56:48 PMI think the sugar loaf pineapples are very sweet. But it's not because of high brix reading but because they have a lot less acidity. So there are other factors to perceived sweetness besides brix readings.I have repeatedly stated this with everyone who comments on the sweetest mango based on brix. Each individual's taste buds can also have a bearing on perceived sweetness.Other issue I have one people rating quality based on what a refractometer says...taste of the actual fruit is far more important than a number on a meter...
I think the sugar loaf pineapples are very sweet. But it's not because of high brix reading but because they have a lot less acidity. So there are other factors to perceived sweetness besides brix readings.
Like this quick 1 minute Youtube video:https://www.youtube.com/watch?v=jNYS0uF5iN0
Quote from: bsbullie on April 01, 2017, 06:09:22 PMQuote from: fruitlovers on April 01, 2017, 05:56:48 PMI think the sugar loaf pineapples are very sweet. But it's not because of high brix reading but because they have a lot less acidity. So there are other factors to perceived sweetness besides brix readings.I have repeatedly stated this with everyone who comments on the sweetest mango based on brix. Each individual's taste buds can also have a bearing on perceived sweetness.Other issue I have one people rating quality based on what a refractometer says...taste of the actual fruit is far more important than a number on a meter... Uhmm i dont think so..
More "food for thought" don't let the pineapple core and peel go to waste, boil them and they make a GREAT tea, then bury the waste in a hole in your garden.
Just bought (and twisted off the top) THE richest, sweetest smelling pineapple I've ever gotten from a store. Much better than Hawaiian. From Veracruz, Mexico, it's the Chula brand. Have a office headquarter in California and McAllen, TX. Gold fruit, top to bottom. Will check the brix.
Quote from: Mark in Texas on April 11, 2017, 04:40:30 PMJust bought (and twisted off the top) THE richest, sweetest smelling pineapple I've ever gotten from a store. Much better than Hawaiian. From Veracruz, Mexico, it's the Chula brand. Have a office headquarter in California and McAllen, TX. Gold fruit, top to bottom. Will check the brix.Mark, did you get a Brix reading? I've seen those Chula Pineapples here. Simon
I think Oscar is correct in that brix is not the best measure of apparent sweetness and a comparison of sugar to acid may be more informative.
I've been looking up threads and videos on White Jade and White Sugarloaf for about the last month and I was starting to wonder if they were the same? I've seen some YouTube videos on Kona Sugarloaf plants and they seem to get that reddish tan streak down the middle of the blade like my White Jades
I have two pineapples labeled "white Jade" and they're lime green with pink coloration up the middle of the inside of leaf. They look nothing like the one Galka posted which is dark green.Mine are like this:https://www.agristarts.com/index.cfm/fuseaction/plants.plantDetail/plant_id/479/typeID/99/index.htm