SWEET SUCCESS After six generations of painstaking research, this pineapple has the right stuff
Attention, those who associate pineapple with tart: Gold is good. After 16 years of research, Del Monte introduced its Del Monte Gold extra sweet pineapple this month.
Look for a folded paper tag that reads "Del Monte Gold Extra Sweet Pineapple" (compared to a tag reading "Del Monte golden ripe Hawaiian pineapple").
"Tropical Fruits of Hawaii" cookbook author Marilyn Harris requested background on the horticultural development and vitamin C content of the new hybrid.
Calvin Oda, director of pineapple research at Del Monte Fresh Produce (Hawaii) Inc., said Del Monte Gold is the offspring of six generations of research spanning 45 to 60 years.
"We're on the back (latter) half of the evolution," he said.
His predecessor as research director, George Yamane, spearheaded selection of the Gold strain in 1981. The hybrid combines smooth cayenne and several other varieties, explained Oda, leader of the 10-person research team.
By Ken Ige, Star-Bulletin
The development phase involved delicate cross pollination by collecting pollen in vials, using a needle to open each of hundreds of seeds on a pineapple flower, and using a paintbrush to pollinate each. Then, a plastic bag was used to protect the pineapple flower.Each seed represented a new variety with distinct characteristics, Oda explained. One individual was selected for its unique characteristics - including flavor, pigment, high vitamin C, acceptable crop yield and resistance to disease and insects, he said.
Del Monte is harvesting some 380 tons of Gold weekly, through next week, Oda said. Then, another crop will hit stores in March. The goal is to provide a consistent supply of Del Monte Gold pineapple 52 weeks a year, Oda said.
"By next year we should have 800 acres under cultivation and eventually 100 percent of our production will be Del Monte Gold," he said.
Two slices, or 100 grams, of Del Monte Gold pineapple offer 60 milligrams of vitamin C, according to Del Monte. This is approximately 3-3/4 times more vitamin C than regular pineapple, as reported by "Food Values of Portions Commonly Used" by Jean Pennington (Harper & Row, 1989).
Quality control inspector Fujie Omnes, a 35-year Del Monte employee who cuts hundreds of pineapples daily to monitor quality, suggests a Thanksgiving fresh fruit salad of sliced pineapple, apples and oranges.
Pick large, fragrant, golden yellow fruits. The inner flesh should be deep gold. A recipe follows to take advantage of the good Gold.
Maui Tacos' Pineapple Tomatillo Salsa
(By chef/restaurateur Mark Ellman, from "Dr. Shintani's HawaiiDiet Cookbook" by Terry Shintani, Health Foundation Press, 1997, $15.95)1 fresh whole pineapple, peeled (or 24 ounces canned, crushed pineapple)
12-ounce can tomatillos
2 jalapeno chile peppers
1 tablespoon cilantro
1/4 round onion, sliced
3 cloves garlic
3 cups water
1 tablespoon salt
Machine process all ingredients to desired consistency. Refrigerate. Makes 8 cups, or 32 (1/4-cup) servings.
Approximate nutritional analysis per serving: 14 calories, .1 gram fat *
