The Big Pineapple: Bathurst

While holidaying in the beautiful Eastern Cape earlier in April, we took a trip to “The Big Pineapple” just outside of Bathurst. This giant, manmade pineapple landmark building can be seen from a good distance away and is part of the Pineapple Research Institute.

While in need of some TLC inside, it’s gift shop contains some fascinating pineapple products (including pineapple jams and pineapple beer), a history of pineapple growing in the area and an observation deck over the adjacent pineapple fields.

In this month’s newsletter, I’ll share some interesting pineapple facts and information that I learnt on our visit as well as my easy Pineapple & Almond Morning Muffin recipe.These fruity, soft muffins with a distinctive crunch make a perfect breakfast or tea-time treat. Keep reading to find this delicious, easy recipe

Pineapples originate in South America, and it is believed that they were first cultivated near the Amazon basin.

Originally called “anana”, a Caribbean word for “excellent fruit” it was later named ‘pineapple’ by Spanish and Portuguese explorers who thought the fruit resembled a pine cone with flesh similar to an apple.

Pineapples are in fact a multiple fruit/an inflorescence. Each little diamond shaped eyelet on a pineapple is in fact a fruit in its own right. So in reality, a pineapple is a collection of lots of little fruits joined together. Big pineapples have more fruitlets than small pineapples.

Pineapples thrive in the Equatorial Zone, at low elevation in well drained, gently sloping soils. Interestingly, the area between Port Elizabeth and East London, although not an equatorial region, proved to be an ideal area for growing pineapples and in the 1800’s, after some experimentation, pineapple farming began to flourish in this area. Currently, South Africa exports pineapple products to over 30 countries around the world.

Pineapple fields are established by planting vegetative sprouts from the fruit and the plant – crowns, slips and suckers. The crowns or fruit tops are the preferred planting material when growing Cayenne Pineapples – mostly used for canning or eaten fresh – and constitutes 77% of the South African annual pineapple harvest.

The Queen variety is propogated using mainly the suckers/seedlings which sprout just below the fruit, and is usually eaten fresh as its small size, prickly shape and porous internal structure make it less suitable for canning. The first fruit mature 20 – 24 months after planting and the second or Ratoon growth follows a further 20 months later.

At harvest, the spent pineapple plants are shredded and ploughed back into the field, providing vital nutrition for future crops.

Every part of a pineapple is used in the canning process:

Did you know that not all pineapples are edible? Ignored for many years, the demand for floral pineapple varieties has evolved into a commercial business today. Bright pink and crimson miniatures are known as the “Love Pineapple” and are sought after in many countries for inclusion into floral arrangements.

Pineapples can’t be topped for nutritional value ☺. High in fibre, natural sugars, vitamin C, copper, potassium and magnesium as well as other vitamins and minerals, pineapples are as good for your body as they are to eat.

Pineapples contain a unique digestive enzyme called Bromelain which may ease the digestion of meat. The anti-inflammatory properties of Bromelain are also believed to bring relief to those suffering from arthritis.

Experts believe that eating pineapple may help boost immunity, lower cancer risk and minimise recovery time after surgery.

As the Eastern Cape has such a large pineapple industry, I decided to develop a unique recipe using canned pineapple from the region to share with you in this newsletter.

Filled with fibre and flavour, I am so happy to share with you my latest recipe for these utterly moist & delicious, but super simple to make, morning muffins.

Makes 12 – 15 muffins.

Oven Temp: 180⁰C
Muffin tins lined with paper baking cups

Method:

1. 1. Mix oil, sugars and eggs together using an electric beater or whisk.
2. Add all other ingredients and mix well.
3. Spoon into muffin pans, filling to 3/4 full per muffin.
4. Sprinkle a spoonful of streusel over the top of each unbaked muffin.
5. Bake at 180⁰C for 20 – 23 minutes until well risen and golden brown.
6. Leave to cool. Remove from muffin pans using a butter knife.

NOTE: Allow muffins to cool completely before packing into airtight containers. Best stored in fridge for up to 4 days or in the freezer for up to 3 months.
For best results heat muffins in oven or air fryer on 100⁰C for 5 minutes before serving – this will ensure that the streusel is crunchy rather than sticky (sugar is hygroscopic so topping may go sticky when stored)