Organic Fruit

Pineapple - Locally Sourced.

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Locally Sourced*

Delicious combination of sweet and with just the perfect bit of acid in our Locally Sourced Pineapples. The fruit is made of many individual berries that grow together around a central core. Each pineapple scale is an individual flower, or berry.

Local pineapples are pretty abundant on the Sunshine Coast, you only have to go for a drive to see all the pineapple farms especially in the Glasshouse Mountains and Mary Valley. 


Ah! Summer = pineapple! Such a delicious sweet summer fruit that interestingly is available for most of the year, except late November/December and into January! So is it a summer fruit after all?  

The biggest challenge I'm sure is the fact that pineapples take between 2-3 years to grow! UGH! That's such a tough wait!  


Pineapple is a good source of dietary fibre and vitamin C, as well as some iron and calcium. The pineapple’s core contains high levels of an enzyme called bromelain, which is said to be an effective anti-inflammatory, muscle relaxant, and digestive aid.


To choose your delicious Pineapple, look for green, fresh-looking leaves in a small, compact crown, a leaf should be easy to remove if fully ripe. Trust your senses, the nose proves to be a powerful tool in determining ripeness.

The fruit should be plump, feel heavy, and have a strong sweet, but not fermented, pineapple aroma.

Avoid any that are dry or look old and wrinkly. Dark eyes, soft spots, and yellowed leaves are all indicators of a pineapple way past its prime.

Keep in mind that once the fresh pineapple is cut from the plant, it will not ripen any further, so forget about letting it ripen on the counter.

Fresh pineapple is highly perishable, and if kept at room temperature it should be eaten within a couple days.

You can extend the lifespan to three to five days by putting the whole pineapple in a breathable bag, inside the fridge.

Once trimmed and cut, be sure the pineapple is covered in juice in an airtight container, refrigerate and use within five to seven days. Let the fruit return to room temperature before eating to improve flavour.





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