Reunion Island Queen Victoria Pineapples
Estimated Inventory, lb : 0
Description/Taste
Victoria pineapples are small in size, averaging 10 to 12 centimeters in length and 7 to 8 centimeters in diameter, and have a cylindrical to oval shape. The fruits are topped with a spikey crown filled with tough, fibrous, and tapered leaves, also referred to as fronds. These fronds are bordered with sharp spines and range in color from matte forest to dark green, sometimes having a dusty layer enveloping the surface. The fruit's exterior is rough, textured, and bumpy, covered in individual hexagonal segments called eyes that fuse to form one surface. Victoria pineapples can contain over 130 eyes per fruit, depending on growing conditions. The fruit’s exterior ripens from green to golden yellow hues and has a waxy, fibrous feel. These segments are shallow and broad, allowing the rind to be easily sliced from the flesh without excess waste. Underneath the surface, the yellow flesh has a soft, tender, aqueous, and succulent consistency. One of the unique features of Victoria pineapples is their edible core. Victoria pineapples are favored for their crisp, dense consistency and release a fragrant, tropical, sweet, and honeyed scent when ripe. The variety is edible raw or cooked and has a high sugar content mixed with acidity, creating a refreshing, sweet, sugary, fruity, and tropical flavor.
Seasons/Availability
Victoria pineapples are available year-round on Réunion Island, with a peak season in October through February.
Current Facts
Victoria pineapples, botanically classified as Ananas comosus, are a small, specialty variety belonging to the Bromeliaceae family. The fragrant, sweet cultivar grows on upright, bushy plants filled with narrow, sharp, and prickly leaves. Victoria pineapple plants are known for producing many offsets or pups during cultivation, which are valuable for producing additional fruits and replanting to ensure continuous production. The variety is localized in cultivation to the tropical regions of the Southern Indian Ocean and is famously grown on Réunion Island, an overseas department of France. Réunion Island is known for its volcanic, fertile soil and warm, humid climate, creating an ideal environment for year-round pineapple production. Victoria pineapples also require a long growing season and typically mature 14 to 18 months after sowing. It is common to see Victoria pineapples planted in home gardens and commercial fields across the island, and the variety is grown for domestic consumption, processing, and export. Victoria pineapples are known by several names, including Queen Victoria and Queen pineapples, and have been positioned as a premium delicacy in export markets. The variety is notably harvested by hand on Réunion Island and is air-transported within twenty-four hours of picking for sale in fresh markets worldwide as a reputable, high-end fruit.
Nutritional Value
Victoria pineapples have not been extensively studied for their nutritional properties. Pineapples, in general, are a source of vitamins A, C, and E to maintain healthy organs, strengthen the immune system, and guard the cells against damage caused by free radicals. Pineapples also provide fiber to stimulate and detox the digestive tract, potassium to balance fluid levels within the body, and iron to develop the protein hemoglobin for oxygen transport through the bloodstream. Other minerals include magnesium, calcium, and manganese. Beyond vitamins and minerals, pineapples are known for their high water content and bromelain, an enzyme said to have anti-inflammatory properties.
Applications
Victoria pineapples have a sweet, tropical, and bright flavor suited for fresh and cooked preparations. The variety is promoted for versatility and can be incorporated into a wide array of sweet and savory dishes. Victoria pineapples are traditionally eaten raw. The rugged exterior should be cut from the flesh, which is entirely edible, including the core. Victoria pineapples can be served on fruit platters, in salads, or finely chopped as a garnish. The fruit can also be added to yogurt, blended and frozen into homemade sorbets and ice cream, or used as a sweet flavoring in juices, cocktails, and smoothies. In addition to raw preparations, Victoria pineapples are baked into pies, crumbles, tarts, and other desserts. They are popularly used for pineapple upside-down cakes or simmered into jams, chutneys, and sauces. Victoria pineapples are also fried into fritters, sliced thin and baked into chips, or added in small pieces to samosas. On Réunion Island, Victoria pineapples are mixed into caris, a creole-type of curry served with rice. Victoria pineapples are also used in fish or noodle dishes. Try flambeeing Victoria pineapple in rum or roasting the fruits in the oven with a vanilla caramel sauce as decadent desserts. Victoria pineapples pair well with seafood such as prawns, octopus, crayfish, tuna, and swordfish, fruits including coconut, bananas, guavas, and mangoes, and meats such as pork, poultry, and beef. Whole Victoria pineapples should be kept at room temperature for only a few days. It is recommended to immediately consume the fruits once ripe for the best quality and flavor. Once opened, Victoria pineapples should be placed in a sealed container and stored in the fridge for a few days.
Ethnic/Cultural Info
Victoria pineapples were one of the first tropical fruits grown outside of continental France to receive a Red Label certification. The variety was awarded the label on October 21st, 2006, and was acknowledged for its flavor, appearance, and production methods. The Red Label, also known as Label Rouge in France, is a mark given to products that are assured to be of excellent quality. The label is an exclusive sign of recognition, and only Victoria pineapples grown on Réunion Island can be sold under the protection of the Red Label. Not all Victoria pineapples on the island meet the standards for this label, but fruits that do pass the qualifications are sold with the official Label Rouge seal, often at premium prices to reflect the effort that went into cultivating the fruits. Victoria pineapples are also annually celebrated at the Fete de L’ananas a Berive, or the Pineapple Festival in Berive, a locality in the Le Tampon commune in south-central Réunion. The festival was established in 2008 to highlight the nearby pineapple-growing regions and raise awareness of the prestigious fruits. During the festival, Victoria pineapples are sold fresh and prepared in various baked goods, desserts, and main dishes. Friendly competitions and live entertainment are also held to bring the community together.
Geography/History
Victoria pineapples are descendants of older pineapple varieties native to South America. Early types of pineapples were first introduced to the Old World through Christopher Columbus. It is said Columbus encountered the fruits in Guadeloupe in 1493 and brought them back to Spain. European growers struggled to cultivate pineapples in Europe due to climate and eventually trialed pineapples on the island of Mauritius in 1606, an island in the Indian Ocean east of Madagascar. Several years later, pineapples were sent from Mauritius to the nearby Réunion Island in 1668. Throughout history, Réunion Island has been known by many names, including Bourbon, Mascarenes, and Bonaparte Island. The small island was primarily seen as a location in the Indian Ocean to replenish food and water for ships, and over time, it evolved from a colony to an overseas department of France in 1946. Victoria pineapples arose from extensive pineapple cultivation. The variety became a signature crop of the island by the 1980s and was introduced worldwide as a premium fruit. Today, Réunion Island Victoria pineapples are commercially cultivated across the island between 50 to 900 meters in elevation above sea level. The variety thrives in the eastern and southwestern regions and is sold domestically in local markets. Victoria pineapples are also exported to countries in Europe and Asia and sold as a premium fruit.
