Josapine Pineapples
Estimated Inventory, lb : 0
Description/Taste
Josapine pineapples vary in size, depending on growing conditions, and generally average 7 to 12 centimeters in diameter and 11 to 17 centimeters in length. The fruits are cylindrical, weighing around 1.5 to 1.8 kilograms, and the crown features many small, compact, compressed leaves. The leaves are dark green, sometimes tinged with yellow and purple hues, and the tips bear sharp spines. Josapine pineapples are enveloped in flat, hexagonal eyes that have a rough, raised, and textured feel. The fruit’s surface ripens from a glossy dark green to golden yellow-orange. Underneath the exterior, the golden yellow flesh is firm, fibrous, and aqueous with a succulent, crisp, and chewy consistency. The flesh sometimes has a few holes around the edge, and the central core is dense and hard. Josapine pineapples emit a fragrant, tropical, and sweet aroma. The flesh is edible raw once ripe and has a sweet and tangy taste. Most Josapine pineapples range from 16 to 17 degrees Brix, occasionally reaching as high as 22 degrees Brix, which is a measurement of sugar content. This rich sweetness is balanced with low acidity.
Seasons/Availability
Josapine pineapples are available year-round in Malaysia, with a peak season from March through August.
Current Facts
Josapine pineapples, botanically classified as Ananas comosus, are a Malaysian variety belonging to the Bromeliaceae family. The cultivar was developed in the 20th century as a table cultivar and is positioned as a versatile fresh-eating and culinary fruit for domestic and export markets. Josapine pineapples are among the main varieties commercially produced in Malaysia and are favored for their sweet, juicy flesh, golden-yellow color, and use in cultural practices. The variety fruits early, producing pineapples in approximately 110 to 120 days, and can withstand some diseases, including bacterial heart rot. Josapine pineapples grow from a low-lying plant comprised of spiky leaves in a rosette-like shape. The plants produce a large flower-head of tiny florets that fuse after pollination to form the fruits. Once harvested, Josapine pineapples are hardy and will survive for several weeks, allowing them to be exported to other countries in Asia and the Middle East. Josapine pineapples are sought for fresh eating and are also incorporated into a wide array of sweet and savory culinary preparations.
Nutritional Value
Josapine pineapples have not been extensively studied for their nutritional properties. Pineapples, in general, are a source of fiber to regulate the digestive tract and contain vitamins A, B, and C. These vitamins support healthy organs, aid energy production, and strengthen the immune system. Pineapples also provide varying amounts of minerals, including calcium, copper, iron, magnesium, manganese, phosphorus, and potassium. These minerals help the body produce proteins for oxygen transport in the bloodstream, maintain daily nerve function, contribute to bone and tooth development, and monitor fluid balance. Beyond vitamins and minerals, Josapine pineapples contain bromelain, an enzyme that breaks down proteins in the body and helps with digestion and inflammation.
Applications
Josapine pineapples have a sweet-tart taste suited for fresh and cooked culinary preparations. The variety is primarily sold as a table fruit, meaning it is peeled and consumed out of hand. Josapine pineapples are enjoyed for their crisp, succulent, and juicy flesh and are eaten as a snack or added to green and fruit salads. In Malaysia, it is common for the fruits to be sold fresh by street vendors. These vendors trim the fruits after purchase and cut the flesh into pieces for easy consumption. Josapine pineapples are also diced and added to salsas, condiments, and side dishes made with sweet, spicy, cooling, salty, and tangy ingredients. In Malaysia and Singapore, pineapples are often paired with cucumbers, onions, mint, chiles, lime juice, and soy sauce as a refreshing side dish. They are also added to various sambals and chutneys. Pachri nenas, a Malay pickle dish, includes pineapple and is served with curries and biryanis as a fresh addition. In addition to raw preparations, Josapine pineapples are incorporated into savory curries, including kari nenas. This dish involves cooking pineapples in a coconut milk-based curry with various meats and vegetables. Kari nenas is traditionally served with beef rendang or as a side to rice and omelets. Josapine pineapples are also used in stir-fries, fried rice, and seafood dishes. In Singapore, the variety is baked into cakes, tarts, or fried in batter and served with cinnamon and sugar. The fruits are also simmered into jams and jellies. Try juicing Josapine pineapples and consuming them as a refreshing beverage. Josapine pineapples pair well with herbs like lemongrass, mint, and coriander, flavorings such as soy sauce, coconut milk, and tamarind paste, and spices, including turmeric, star anise, and cinnamon. Whole, unopened Josapine pineapples will keep for several days to weeks at room temperature to ripen. Once mature and cut, slices should be stored in the refrigerator for up to one week.
Ethnic/Cultural Info
Josapine pineapples were named after an acronym of the parent pineapple varieties, Johor and Sarawak, which were used in their breeding. The name Josapine was created from taking “jo” from Johor, “sa” from Sarawak, and “pine” from pineapple. Josapine pineapples are a popular variety in Singapore and are exported there during the Lunar New Year as a lucky fruit. Pineapples are called ong lai in the Hokkien dialect, a language originating in southern China and spoken throughout Southeast Asia, especially in Singapore and Malaysia. Even though ong lai is the name for pineapples, it roughly translates to mean “fortune comes” or “prosperity arrives,” signifying the pineapple’s role as a symbol of luck and prosperity during Lunar New Year practices. Pineapples are added to sweet desserts during the celebration, as these dishes also represent bringing sweetness into the year to come.
Geography/History
Josapine pineapples are native to Malaysia and were developed through the Malaysian Agricultural Research and Development Institute. The variety was bred in the mid-1980s from a cross between Johor and Sarawak pineapples, which have Singapore Spanish and Smooth Cayenne in their heritage. The products of this cross were evaluated and trialed for several years before the official Josapine variety was commercially released in 1996. Josapine pineapples were introduced as a fresh-eating table fruit and selected for their aroma, color, disease resistance, and shipping capabilities. The variety was later introduced to China in 2008, and Malaysian growers marketed the fruit for export because it can be grown annually and is an early-ripening cultivar. Today, Josapine pineapples are commercially grown in Malaysia, mainly in Pahang, Kedah, Sabah, Sarawak, Johor, Selangor, Negeri Sembilan, and Terengganu. The fruits are sold domestically in Malaysia's local markets and exported to the Middle East and other countries in Southeast Asia. The Josapine pineapples featured in the photograph above were sourced through Tekka Market in Singapore.
