Taiwanese Milk Pineapples
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Description/Taste
Milk pineapples are a large varietal, averaging 19 to 20 centimeters in length and 12 to 15 centimeters in diameter, and have a cylindrical, curved head topped with a crown of upright, dark green leaves. The leaves are fibrous, pointed, and notably spineless. The fruits typically range from 1.3 to 2 kilograms in weight and are enveloped in a thin but tough rind. The rind transitions from purple, dark green, light green, to pale yellow hues with maturity and is best picked when it has developed light green shades. The surface also showcases large, smooth, shallow eyes with textured patches and ridges. Underneath the rind, the white to ivory flesh is soft, tender, aqueous, and succulent with low fiber. The solid core in the center of the fruit is also edible, along with the flesh. Milk pineapples emit a fragrant, floral, honeyed, and tropical aroma and are known for their high sugar content. The variety is consumed raw once ripe and has a sweet, sour, fruity, and subtly floral
Seasons/Availability
Milk pineapples are typically available from May through October, with a peak season in the summer.
Current Facts
Milk pineapples, botanically classified as Ananas comosus, are a Taiwanese variety belonging to the Bromeliaceae family. Over 90 varieties of pineapple are grown in Taiwan, and the sweet-tart fruits have remained one of the most important crops of the island since their introduction in the 17th century. Milk pineapples are a sweet and sour variety favored for their pale coloring and taste. The late-season fruits were developed in the late 20th century and appear in markets when other pineapples are limited in availability or out of their peak season, including the commercially dominant Golden Diamond pineapple. Milk pineapples grow on tall, upright plants, reaching 126 to 130 centimeters in height, and are distinct as they have smooth, thornless leaves. The variety is labor-intensive, requiring stakes to keep the plants upright and light-transmitting sunshades to shield the fruits from being sunburned. One of the unique characteristics of Milk pineapples is their white flesh. This trait led the variety to acquire its commercial name, which is often said to have a similar color to milk. In Taiwanese markets, Milk pineapples are sometimes known by their varietal name, Tainong No. 20, also written as Tainung No. 20. Consumers favor Milk pineapples for their tender, mostly fibreless flesh, sweet and sour taste, and aromatic nature. The variety is typically reserved for fresh preparations and is an anticipated summer delicacy.
Nutritional Value
Milk pineapples have not been extensively studied for their nutritional properties. Pineapples, in general, are a source of vitamin C to strengthen the immune system, fiber to regulate the digestive tract, magnesium to control nerve functions, and potassium to balance fluid levels within the body. Pineapples also provide other nutrients, including iron, manganese, zinc, folate, copper, riboflavin, niacin, and vitamin B6. In Taiwan, there is a saying that pineapples can sometimes “bite your tongue” or “bite back” if eaten in excess quantities. This saying is derived from the fruit’s bromelain content. Bromelain is a combination of enzymes found in the fruit’s flesh that have the ability to digest proteins. These protein-breaking enzymes can sometimes irritate the mouth, giving the feeling of a biting or tingling sensation. Despite this feeling, bromelain is praised for its ability to aid in digestion and is believed to have anti-inflammatory and pain-relieving properties.
Applications
Milk pineapples have a sweet and sour taste suited for fresh and cooked preparations. The variety is known for its high sugar content and is typically enjoyed out of hand as a refreshing snack. Milk pineapples have a thin rind that can be cut away, and both the flesh and the core are edible. The variety is also favored for its unique coloring and is served raw to showcase its white hue. The core will have a crunchier, firmer consistency, while the flesh will be softer and juicier. Milk pineapples can be chopped and tossed into green and fruit salads, or the flesh can be finely diced and used as a topping over various desserts and main dishes. In addition to eating the flesh raw, Milk pineapples can be incorporated into smoothies, juices, wine, and frozen beverages. Juice from the flesh can also be infused into soy sauce, vinegar, and other sauces and glazes for roasted meats. Beyond savory dishes, Milk pineapples can be combined with other fruits in jams, jellies, and syrups or blended and frozen into shaved ice dishes, sorbets, and ice cream. They can also be dried as a chewy snack or added to fillings for pastries, including mooncakes, cookies, and buttery, flaky pineapple cakes. Milk pineapples pair well with herbs such as cilantro, parsley, and mint, fruits including strawberries, coconut, bananas, and oranges, vanilla, brown sugar, and maple syrup. Whole, unopened Milk pineapples will keep for a few weeks when stored at room temperature. Once ripe and opened, pieces of the flesh should be stored in a container in the refrigerator.
Ethnic/Cultural Info
Pineapples are a traditional fruit given as a gift for wishing prosperity and good fortune in Taiwan. In some Chinese dialects, pineapple is known as wang lai, which is also a term used for welcoming prosperity. Pineapples are viewed as a luxury cultivated fruit as they are challenging to cultivate, especially Milk pineapples, and are utilized as a gift for new businesses. When given as gifts, pineapples are often displayed at new companies and are thought to help draw and attract customers. Pineapple-themed décor is also used to decorate offices and homes to welcome good fortune. It is important to note that pineapples are welcomed, esteemed gifts in most establishments, but they are considered unsuitable for gifts to businesses and professionals in medical and law enforcement fields. Gifting pineapples to hospitals and police stations is believed to bring more people into these establishments, and typically, these are the locations where communities want to see fewer people.
Geography/History
Milk pineapples are native to Taiwan and were developed in the late 20th century through a national breeding program to create improved commercial varieties. Pineapples, in general, were introduced to Taiwan from China during the Qing Dynasty, beginning in 1644 CE. Later, during Japanese Colonization from 1895 to 1945, additional pineapple varieties were introduced into Taiwan for canning purposes. Hawaiian pineapples were planted in Taiwan in the 1970s, further increasing the species’ diversity across the island. Commercial breeding began in the 1980s for fresh consumption through various agricultural institutes. These breeding programs encouraged growers to switch from rice, bamboo shoots, and sugarcane production to pineapple cultivation for increased sources of revenue. Milk pineapples were developed through the Fengshan Tropical Horticultural Experiment Branch of the Agricultural Experimental Institute in Kaohsiung City, Taiwan, and were created from improvements made on various Hawaiian cultivars sometime around 1961. The new variety underwent several years of extensive testing and evaluations before it was officially named Tainong No. 20, also written as Tainung No. 20, in the early 1990s. Tainong No. 20 pineapples were widely planted in Chiayi County of the Minxiong Township in the early 2000s, and in 2004, the variety was branded under the commercial marketing name of Milk pineapple to increase consumer appeal. Milk pineapples were also notably named one of the official fruits of the Taiwanese Olympic Team in the 2008 Beijing Olympic Games. Today, Milk pineapples are primarily cultivated in Southern Taiwan, especially in Chiayi County, and are also planted in Taichung City, Tainan, Pingtung County, Songshan Village, and Kaohsiung City. When in season, Milk pineapples are widely found throughout local markets, grocers, and distributors in Taiwan. They are also exported to Japan as a premium pineapple variety.
