Eat raw, or try grilling with a little sugar and rum for a Caribbean feel.
It’s a common misconception that the leaves come off easily when pineapples are ripe; in reality this happens when they’ve turned. Enjoy them soon, while they’re at their best - we suggest you eat them within a couple of days of delivery.
Country of origin
Grown in Togo.
Pineapples are robust and fibrous enough to stand their ground against some BBQ heat. Peel and cut into thick wedges or rings. Toss them in some light brown sugar and place directly on the grill, over a medium-high heat, turning occasionally, for 10-12 mins, until nicely caramelized on the outside. You can get into a whole world of bastes and marinades, usually involving allspice and rum. If you have a rotisserie spike you can cook one whole, skinned and sugared; rotate slowly over a medium heat for the best part of an hour.
For over 30 years, ProNatura have been coordinating production and providing support for small-scale organic farmers – initially in their native France, and now further afield in Morocco, Togo, Burkina Faso and more (where the growers are also Fairtrade). They offer all sorts of expert advice and resources: from practical and financial support in becoming organically certified, and help promoting soil fertility and choosing the best varieties to grow in each region, to assistance in storing and packaging the final results.
Their fresh fruit has been such a smash hit at Riverford that Guy even went out to Togo to meet ProNatura’s organic, Fairtrade pineapple growers for himself – see more in this video.