Without question, the Sugarloaf pineapple is the tastiest fruit I’ve ever sampled. (How’s that for a sweeping statement?) Native to parts of the Caribbean and South America, the fruit was brought to Hawaii where it was bred and branded as the Kona Sugarloaf, a miniature masterpiece with no acid, a high sugar content and only the slightest of woody cores. Squat and cylindrical in shape, it is an unusually sweet fruit in an unusually petite package – especially if you’ve grown accustomed to bigger equalling better. Far from the genetically modified consistency of large-scale commercial growers, the Sugarloaf in Jamaica maintains its naturally quirky appearance, like an heirloom. It’s a succulent testimony to the power of personality.
About Author
