Baby pineapple

Baby pineapple

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  • In the shop: min 7°C - max 10°C
  • Ethylene sensitivity: low
  • Ethylene productivity: low
  • At home: in a cool place, not refrigerated because it will decay on the inside!

Quality and ripeness

Baby pineapple is picked in a ripe state, it does not continue ripening afterwards. The pineapple is ripe once you smell a pleasant pineapple scent, the centre leafs at the top are a bit loose and the pineapple has a deep-green colour and gloss. Avoid baby pineapple with brown or soft spots. Brown leafs are another sign that the pineapple is no longer edible.




You can use it the same way as its big brother, but the baby pineapple is sweeter and has a softer texture. The taste can be combined with banana, caramel, coconut, .... Pineapple works well in ice cream and smoothies, it can be stir-fried, with meat, chicken or pita. There are a lot of options.


Pineapples are packed and refrigerated the day they are harvested. Once sufficiently refrigerated, the baby pineapples are shipped by air.

Transport methods

Air Sea Land
South Africa


Transport method
not used
Transport method

Recipe: Caramelized Baby Pineapple with Coconut Sorbet


  • 4 tablespoons unsalted butter, cut into pieces
  • 1/2 cup sugar
  • 4 baby pineapples 
  • coconut sorbet 

Preparation method

Cut the pineapples in half, carve the inside with a small knife and scoop it out with a large spoon. Cut in large chunks and reserve the skin/top part for serving. 
Heat the butter in a large saute pan over high heat until foamy. Add the sugar and cook until deep golden brown. Add the pineapple and cook, making sure to roll it in the caramel so it gets caramelized evenly. The whole process takes 10-15 minutes depending on the size. When the pineapple is glazed and a beautiful amber color transfer to a plate with a slotted spoon.
Serve with coconut sorbet.

source: zencancook