Dole Food Co. has introduced its limited-edition Golden Selection pineapple, a sweeter and juicier golden pineapple. It’s available at select supermarkets in the U.S. and Canada.
The new variety has been cultivated not only to taste sweeter but to offer a more vibrant tropical flavor and aroma that “balances the pineapple’s customary sweet and tart sensations while elevating the indulgent taste experience.” Of course, we had to try it and received samples from Dole.
The pineapples delivered as promised.
Sustainably farmed, extra sweet, with flesh as gold as the sun, Dole developed this more golden-hued and aromatic pineapple in response to consumer demand for a sweeter pineapple-eating experience.
While all Dole pineapples are tender, sweet, and packed with nutrients (healthy enzymes, and Vitamins B6 and C, for starters), the new Golden Selection Pineapples taste just a little sweeter and brighter. You’ll notice the difference.
They also deliver exceptional juiciness and vibrant tropical personality.
Fewer than 6% of all pineapples possess the taste and appearance qualifications necessary to be tagged a Golden Selection pineapple.
While most of us think of Hawaii as the domain of Dole pineapples, the Golden Selection pineapples are grown in Costa Rica, where the soil and climate help to produce a softer and deeper golden-hued shell and richer golden flesh
The new variety will be available in limited quantities based on seasonality. Look for them, and let these pineapples transport you to paradise.
> June 27th is International Pineapple Day.
> The history of pineapples.
These recipes can be made with any pineapple, but have been selected for their particular affinity for sweeter pineapples.
You can serve this salad on romaine or Bibb lettuce leaves as an appetizer or salad course, or with a scoop of lemon sorbet for dessert.
We adapted it from a recipe by Ruth Reichl who adapted it from a recipe by Zarela Martinez who adapted it from…well, it’s a classic Mexican salad.
Depending on how much or little you like jalapeños, you can dice them into the salad or garnish the top with circles.
To serve the salad as dessert, use only the first five ingredients plus a pint of lemon sorbet. A bit of lime zest grated atop the sorbet adds to the color and the flavor.
Aim to add both red and green colors. If you can only find green jalapeños, for example, use red bell peppers.
1. CUT the peeled and cored pineapple lengthwise into quarters; then cut each quarter crosswise into 1/4-inch slices. (Note: We don’t have a pineapple corer so we cut the entire peeled pineapple in quarters, then sliced away the core.)
2. CUT the onion into small dice. De-seed and devein the jalapeños and cut into small dice.
3. TOSS the pineapple, onion, and jalapeños together in a serving bowl.
4. WHISK together the lime juice and zest, olive oil, and salt. Taste and adjust seasoning if desired.
5. POUR the dressing over the pineapple mixture and toss to combine well.
6. ADD the lettuce leaves to individual plates and serve the salad with a garnish of cilantro. For dessert:
7. SPOON into individual dessert dishes and top with a scoop of lemon sorbet with an optional grating of lemon zest on top.
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