Introduced to Tahiti at the end of the 18th century, the pineapple has adapted perfectly to the tropical climate of our islands. The ‘Queen Tahiti’ variety, grown mainly on Moorea, is renowned for its sweetness and delicate aroma. Pineapple fields cover around 100 hectares, particularly along the famous Pineapple Route linking Opunohu and Cook Bays.
🌱 Growing and harvesting:
Pineapple growing on Moorea is based on ancestral know-how, handed down from generation to generation. The plant takes around 5 to 6 months to produce a fruit, which is harvested when fully ripe – because it stops ripening after picking.
In French Polynesia, the pineapple season runs from September to January, with a peak between October and December. Thanks to the tropical climate, pineapples can flower several times a year, so it’s possible to find pineapples almost all year round, although production is lower out of season.
🍴 Pineapple in the kitchen :
Moorea pineapple lends itself to many culinary preparations. Fresh, it goes perfectly with raw or grilled fish, white meats and desserts.
Pineapple is also processed into juice, jam, rum and even sparkling wine, the famous “Brut d’Ananas”, produced by the Rotui factory.
Among the local specialities, the “bonbon chinois” pineapple is a real Proust’s madeleine for Polynesians. These are pieces of fresh pineapple seasoned with vinegar, sugar and dried plums powder. This sweet and savoury preparation is very popular in Polynesia.
Chefs de Tahiti has chosen to honour this emblematic fruit with a generous and tasty recipe: pineapple cake.
