Sarawak Pineapples
Estimated Inventory, lb : 0
Description/Taste
Sarawak pineapples are a medium to large varietal, averaging 2.5 to 4 kilograms in weight, and have a cylindrical to oval shape with a flattened bottom and top. It is important to note that the variety will vary in size and shape, depending on the soil that it is grown in. The fruits feature a spikey, upright crown of overlapping sage to forest green, lanceolate-shaped leaves. The short leaves are inedible, stiff, fibrous, and very sharp, covered in a soft bloom. The pineapple's rind consists of individual hexagonal segments that have fused to form a textured, bumpy surface. The rind ripens from dark green to variegated golden orange and brown hues and has a waxy, semi-rough feel, sometimes bearing in a few spiny nodes. Underneath the rind, the bright yellow flesh is firm, juicy, and tender, with a crunchy, succulent consistency. Sarawak pineapples typically contain less fiber than common pineapple varieties and encase a central core. Select Sarawak pineapples that have developed a yellow coloring at the base of the fruit. If the base is green, it is not ripe enough for fresh eating. Sarawak pineapples emit a tropical aroma when ripe and are edible raw. The fruits have high sugar content mixed with acidity, creating a sweet, tangy, refreshing, and vibrant tropical taste.
Seasons/Availability
Sarawak pineapples are available year-round.
Current Facts
Sarawak pineapples, botanically classified as Ananas comosus, are a category of fresh-eating fruits belonging to the Bromeliaceae family. Sarawak is a state in Malaysia and the second-largest pineapple-production region. The state is also the largest in the country, and experts predict that the region will surpass the top pineapple-cultivation region of Johor in Malaysia by 2025. In commercial markets, Sarawak pineapple is a broad name for several types of pineapples grown in Malaysia, including Josephine, MD 2, Sarawak, Smooth Cayenne, and Sarawak Gold. While there is a specific Sarawak cultivar, this is the least documented and studied variety of Malaysian pineapples, leading it to be often unmentioned in research. Sarawak is also used as a general descriptor for many varieties grown in the state of Sarawak and exported to countries in Asia, such as Singapore. This makes distinguishing specific types in the export market challenging as most retailers call any pineapple cultivar by their general Sarawak name. Sarawak pineapples are favored for their bright, sweet, and tart taste and juicy, crunchy nature. The fruits are primarily sold in commercial markets as a fresh-eating variety and are localized to Asia, where they are incorporated into a wide array of sweet and savory preparations. Sarawak pineapples are also occasionally used in canned products.
Nutritional Value
Sarawak pineapples have not been extensively studied for their nutritional properties. Pineapples are a source of potassium to balance fluid levels within the body, vitamin C to boost the immune system, fiber to regulate the digestive tract, and magnesium to control nerve functions. The variety, like other pineapples, may also provide calcium to build strong bones and teeth, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, copper to construct genetic material, vitamin E to reduce inflammation, and other nutrients, including riboflavin, niacin, phosphorus, folate, vitamin B6, and vitamin A.
Applications
Sarawak pineapples have a sweet, tangy, and tropical taste suited for fresh and cooked preparations. The variety is popularly consumed out of hand, and only the flesh is eaten, while the skin and leaves are discarded. Sarawak pineapples are also sliced and served on fruit platters, charcuterie boards, or mixed into fruit medleys, and the fruit’s bright flavoring is often blended into smoothies, cocktails, shakes, and juices. In addition to fresh dishes, Sarawak pineapples are used to tenderize meat in recipes, chopped over rice, or whole fruits are cut in half, partially hollowed, and used as a serving vessel. In Indonesia, pineapples are cut into slices, fried in batter, and sprinkled with cinnamon. The fruits are also incorporated into jams, tarts, cakes, buns, and other desserts in Singapore. In Malaysia, Sarawak pineapples are chopped into salsas, mixed into appetizers of sugar, pineapples, ghee, and chile peppers, or added to pastries and curries. Sarawak pineapples pair well with herbs such as mint, cilantro, and parsley, spices including curry powder, ginger, cinnamon, and star anise, coconut milk, nuts such as macadamia, almonds, and walnuts, pomegranates, cucumbers, green beans, spinach, and celery. Whole, unopened Sarawak pineapples will keep for several weeks in a cool, dry, and dark place. Once opened, the fruits should be eaten within three days and stored in the refrigerator.
Geography/History
Pineapples are native to South America and have been growing wild since ancient times. The fruits were spread worldwide in the 16th and 17th centuries, and it is thought the species was introduced to Malaysia by the Portuguese sometime during the 16th century. Commercial cultivation in Malaysia commenced through the efforts of growers from Singapore in the late 19th century. In the early 20th century, several pineapple plantations were established in the state of Johor, and the fruits eventually became a cash crop for the country. Pineapples were also planted in the state of Sarawak, and the Malaysia Pineapple Industry Board, also known as MPIB, was created in 1957 to assist with commercial production and exports. The history of Sarawak pineapples is mostly unknown. Several varieties are also labeled as Sarawak, leading the histories to become muddled. Today, Sarawak pineapples are a specialty variety grown in the state of Sarawak in Malaysia. The fruits are primarily grown for fresh eating and canning and are sold through markets throughout Malaysia. Sarawak pineapples are also exported to countries in Asia and were notably sent to Singapore markets in 2023. The Sarawak pineapples featured in the photograph above were sourced through Geylang Serai Market in Singapore.
