[2] Pineapples grow on stalks, from the center of a short, leafy plant that sprouts from the ground, similar to a bush.

[3] Slice the burgundy shell to reveal deep yellow flesh.

[4] Add some yogurt for a luxurious breakfast.

[5] For an affordable experience, try Del Monte Fresh’s Pinkglow® pineapple. We love it! Here’s more about it.

If you follow the high-end food news, you may well know how highly Asians prize beautiful fruits, and pay very high sums for the best of them. And you’ve heard of the $395 Rubyglow® pineapple, developed by Del Monte Fresh.

The first crop was harvested last year in China—only 5,000 or so fruits for customers worldwide—and sold out in Asia. This year even fewer are expected, about 3,000.

The highly sought-after Rubyglow® pineapple, now grown in Costa Rica, will be available in the U.S., in very limited quantities, through an exclusive arrangement with our favorite purveyor of specialty produce, Melissa’s.

Under development for 15 years, meticulous cultivation and crossbreeding has produced a rare and unique fruit.

Each Rubyglow takes approximately two years to grow, contributing to its rarity and hefty price, currently $395 (the first year’s harvest was $350).
 
Who pays that much?

 
Even if money is no object and you can afford to eat as many as you can get your hands on, Rubyglow should be enjoyed as is—not in a Piña Colada, tacos al pastor, pineapple fried rice, or pineapple pizza.

Its packaged in a beautiful box (photo #1) which you can keep for years, to continue to relish the memories.

Rubyglow was bred from a classic yellow-fleshed pineapples with conventional shells and the rare Morada variety with a striking ruby-toned shell and rich, citrine-yellow flesh that delivers greater sweetness and minimal acidity.

> With only a few thousand Rubyglows available worldwide, there’s a waitlist. To put yourself on it for the next bath, head to Melissas.com.

Note that the pineapple arrives without the crown (photo #1), which is removed and rooted to generate the next crop†.

Below:

> More about pink pineapples: Rubyglow, the Morada pineapple, and the Pinkglow pineapple.

> The year’s 10+ pineapple holidays.

Elsewhere on The Nibble:

> The history of pineapple.

> 15 grilled pineapple recipes. 
 
THE MORADA PINEAPPLE

Morada is a deep red–skinned pineapple variety cultivated in extremely limited quantities in Costa Rica. It is generally used for breeding rather than for commercial sale.

For 15 years, Del Monte Fresh crossbred Morada with traditional yellow pineapple varieties. The result, Rubyglow, retains the striking, distinctive red burgundy-to-red shell of the Morada but with bright yellow flesh.

The beautiful exterior sets it apart from conventional yellow-green pineapples. The flesh has heightened sweetness as well, due to, among other factors‡, low acidity.

The Morada itself is almost never available to consumers. It’s more of a parent cultivar used in Del Monte’s breeding program.

By the way, in Spanish, morada means purple or violet.
 
 
FOR $29, TRY THE PINKGLOW PINEAPPLE

We love it, and it’s still a very special experience (photo #5).

> Head to Melissas.com.
 
 
THE YEAR’S 10+ PINEAPPLE HOLIDAYS

 
________________
 
*International Pineapple Day was originally called International Bring Your Pineapple to Work Day. It began as an inside joke on June 27, 2011, when an employee at the tech company Firebase brought a pineapple to work. This tradition grew within the company, with an annual celebration. As word of the celebration spread beyond the company, it began trending on social media and was picked up by holiday websites. It changed its name to the shorter, more general International Pineapple Day, which is now the standard.

†Growing a pineapple from any store-bought fruit is a simple process, although it requires patience, as it can take 2 to 3 years to produce fruit. Rooting the crown can be done in water or directly in soil. If you want to try it, it’s easy to find the process online.

‡While lower acidity makes sweetness more noticeable, true sweetness comes from higher sugar levels (genetics, growing conditions (terroir and the year’s particular weather), ripening, and the aroma compounds that accentuate it.

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Looking for something special for Labor Day weekend? Look no further than these bacon marshmallows and your first ever bacon marshmallow s’mores!

A recipe created by Applegate, these sweet-and-smoky marshmallows are studded with chunks of candied bacon, and couldn’t be more exciting to:

 
To transform these smoky marshmallows into s’mores, just roast them over an open fire (or broil in the oven!) and sandwich between graham crackers with a square of good chocolate.

Following the recipe, we have lots more ways to use these marshmallows.

The recipe for the bacon marshmallows follows, along with a recipe for skillet s’mores. But first:

> The history of marshmallows.

> More uses for marshmallows.

> 12 ways to use toasted marshmallows, including toasting without an open fire.

> The year’s 8 marshmallow holidays are below.

> The year’s 44 cookie holidays.

> The history of s’mores.

> More s’mores recipes.

> Below, more ways to use bacon marshmallows beyond s’mores.

> The history of graham crackers.
 
 
RECIPE #1: BACON MARSHMALLOWS

Sweet candied bacon meets cayenne spice in these very special marshmallows.

The recipe comes together in less than 60 minutes, plus 4 hours of setting time.

Storage note: Because there’s cooked meat in these marshmallows, keep them refrigerated in an airtight container and use within a week (or freeze).

Ingredients For 25 Marshmallows

 
Preparation For The Candied Bacon

The bacon can be made up to 2 days ahead and stored in an airtight container.

1. PREHEAT the oven to 350°F. Line a rimmed baking sheet with foil and place a wire rack on the baking sheet.

2. CUT the bacon in half crosswise (this makes it easier to dredge in the sugar mixture). Whisk together 3 tablespoons granulated sugar, cinnamon, and cayenne in a shallow pie plate. Dredge each piece of bacon in the sugar mixture and arrange on the wire rack.

3. BAKE the bacon until glazed and beginning to crisp, about 35 minutes. Remove from the rack and arrange on a plate to cool; the bacon will crisp up as it cools. When completely cool…

4. CHOP the bacon and set aside.
 
Preparation For The Marshmallows

1. COMBINE the gelatin and 1/2 cup water in the bowl of a stand mixer with the whisk attachment. In a small saucepan, combine the remaining ½ cup water, 1½ cups granulated sugar, corn syrup and salt. Cover and cook over medium-high heat for 3 to 4 minutes.

2. UNCOVER, clip a candy thermometer onto the side of the pan, and continue to cook until the mixture reaches 240°F, 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

3. TURN the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, about 13 minutes. Add the vanilla and the candied bacon during the last minute of whipping.

While the mixture is whipping…

4. LIGHTLY SPRAY an 8-inch square cake pan with nonstick cooking spray. Whisk together in a small bowl the powdered sugar and cornstarch. Dust the oiled pan with the powdered sugar mixture; reserve the rest. When ready…

5. POUR the marshmallow mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar mixture to lightly cover. Reserve the rest for later.

6. LET the marshmallows sit, uncovered, for at least 4 hours and up to overnight. Turn the marshmallows out onto a cutting board and cut into 25 equal squares using a pizza wheel dusted with the sugar mixture. Once cut…

7. LIGHTLY DUST all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 1 week.
 
 
RECIPE #2: SKILLET S’MORES

Don’t have a skillet? No problem: Use a pie plate (photo #6).

About the graham crackers: We find that Trader Joe’s graham crackers are superior to any supermarket brand.

About the chocolate: If you don’t taste the difference between Nestle Toll House Morsels and a good brand of chocolate bar, by all means use the Morsels.

Otherwise, pick a good chocolate bar. Green & Black’s, available at Whole Foods and many other places, is great for this, as are the Trader Joe’s chocolate bars.

(Of course, Trader Joe’s doesn’t disclose who private-labels its products, but it may be Callebaut).

You can also get top-quality chocolate chips from Callebaut, Guittard, and Valrhona, with Ghirardelli as runner-up.

Prep time is 10 minutes and cook time is 7 minutes.

Makes 20 servings, about 2 tablespoons per serving.

Ingredients

 
Preparation

1. CUT the marshmallows in half with scissors.

2. SPRINKLE the chocolate into bottom of small cast iron skillet or oven-proof skillet. Place the marshmallow halves on top of the chocolate.

3. BAKE at 450°F for 7 minutes or until marshmallows are toasted.

4. SERVE with graham crackers for dipping.

> More s’mores recipes, from S’mores Baked Alaska to s’mores popcorn and much more.

[1] Bacon marshmallows: a delicious experience. The recipe is below (photos #1 and #2 © Applegate).

[2] Applegate chose its Sunday Bacon, “good old-fashioned hardwood smoked bacon” that you can “enjoy on Sunday or any other day for that matter.” It’s their thicker-cut bacon.

[3] Our favorite supermarket marshmallows are Dandies. They happen to be vegan* (photo © Dandies).

[4] If you want to try flavored marshmallow s’mores but don’t want to make your own, look for special brands. Most chocolate chops carry their own handmade marshmallows, and Goodmallow, a vegan* brand, has three flavors, two of which—raspberry and strawberry—would pair beautifully in s’mores (photo © Goodmallow).

[5] Skillet s’mores. The recipe is below (photos #5 and #6 © Nestlé).

[6] No skillet? Use a pie plate.

[7] Classic s’mores: gooey and wonderful (photo © Good Eggs).

Taking a cue from the breakfast combination of pancakes, bacon, and maple syrup, consider maple as a flavor component in any of these ideas. Thanks to ChatGPT for some of these suggestions.

Tip: When topping hot dishes or drinks, torch or toast the marshmallows to rewarm the bacon.
 
Breakfast & brunch

 
 
Desserts & Sweet Snacks

Substitute bacon marshmallows for the plan marshmallows in any Rocky Road recipe or s’mores recipe. Here are more rocky road recipe but also try:

 
Sides

 
 
THE YEAR’S 8 MARSHMALLOW HOLIDAYS

 
 
________________
 
*Vegan marshmallows are made without any animal-derived ingredients. That means no gelatin, which is the usual marshmallow gelling agent. made from animal collagen. Instead, they use plant-based gums/starches to bind, such as carrageenan and tapioca starch/soy protein. In addition to no gelatin, vegan sweets are made without dairy, eggs, or honey. Typically, tapioca syrup is used instead of corn syrup.
 
 

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[1] In this recipe, you make your own “banana ice cream” from bananas and cream cheese (photo © Go Bold With Butter).

[2] This recipe is made with strawberry ice cream and whipped topping, but you can substitute vanilla ice cream (photos #3 © Taste Of Home).

[3] The top of the pie can be as simple or garnished as you wish (A.I. photo).

[4] This is the “classic” interpretation with chocolate, strawberry, and vanilla ice cream layers. Here’s the recipe (photo © Kroll’s Korner).

[5] You don’t need the classic banana split “boat” dish to enjoy a classic banana split. This recipe throws in some chocolate chips (photo © I Heart Naptime).

But the best part? You don’t even need to heat up the kitchen! The easy recipe follows, but first:

> The history of the banana split.

> The history of the banana split.

> The history of ice cream.

> The history of the ice cream sundae.

> The different types of ice cream and other frozen desserts.

> The history of the banana.

> The year’s 50+ ice cream holidays.

> The year’s 6 ice cream sundae holidays.

> The year’s 10 banana holidays.
 
 
RECIPE: NO-BAKE BANANA SPLIT PIE

This recipe (photo #1) was created by Jonathan Melendez of The Candid Appetite, and shared with us by Go Bold With Butter.

It is a frozen pie made without ice cream. For banana split ice cream pie recipes, check below.

Prep time is 30 minutes plus 4.5 hours freeze time.
 
Ingredients For 12 Servings

For the Crust

 
For The Filling

 
For The Topping

 
Preparation

For the smoothest filling, make sure your cream cheese and butter are room temperature before mixing.

1. MAKE the crust. In large bowl, combine the melted butter, graham cracker crumbs, sugar, and salt. Pour into a buttered 9 x 13‑inch baking dish. Press the mixture firmly into bottom of dish using your hands. Place in the freezer for 10 minutes.

2. MAKE the filling. Beat the cream cheese, butter, and powdered sugar in large bowl until light and fluffy, about 5 minutes. Pour onto the chilled crust and use a rubber spatula to smooth out evenly. Top with the sliced bananas in an even layer. Spread with the crushed pineapple, followed by the sliced strawberries.

3. MAKE the topping. Beat the heavy cream, powdered sugar, and vanilla extract in a medium bowl until soft peaks form, about 5 to 8 minutes. Spoon the whipped cream on top of the pineapple and strawberry layer; gently spread to form an even layer.

4. DRIZZLE with the hot fudge sauce and top with the nuts, sprinkles, and cherries. Cover with plastic wrap and chill until set, about 4 hours or overnight.

5. SLICE and serve.
 
 
MORE BANANA SPLIT RECIPES

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