Sugar loaf pineapples were named after the sugarloaf, the traditional form in which refined sugar was produced and sold until the late 19th century when granulated and cube sugars were introduced.

The sugar loaf pineapple is smaller in size than a Hawaiian or Costa Rican pineapple. They stay green even when ripe and feature a brighter pearl white fruit, with a soft edible core. Ripe sugar loaf pineapples will have a brighter tone at the base of the fruit, a firm skin which still gives in under a slight finger pressure, a yellow color in the cracks of the skin eyes, and a light scent.

Serving Ideas

Sugar loaf pineapples are most often eaten fresh. They are entirely edible up to their core, which unlike the common yellow pineapple presents no woodiness, and is rather soft and a bit crunchy. Use in cocktails, blended drinks, baked goods or salads. Pair with other tropical fruits such as banana, coconut or papaya. Juice, puree, freeze or grill slices. The high sugar content lends well to caramelizing and browning. To help conserve moisture content, wrap whole pineapple in plastic; refrigerate. Store cut-up pineapple in an airtight container about one week.

Geography/History

Sugar loaf pineapples usually grow in West Africa which is home to the second most fertile region of the world called the Lama depression. The sugar loaf pineapples grown on the hillsides of the Allada valley in Benin Republic are very well known for their superior quality in taste and texture.