In international trade, the numerous pineapple cultivars are grouped in four main classes: 'Smooth Cayenne', 'Red Spanish', 'Queen', and 'Abacaxi', despite much variation in the types within each class.
Smooth Cayenne or Cayenne ('Maipuri', 'Kew', 'Sarawak', 'Esmeralda', 'Claire', 'Typhoon', 'Saint Michel')
Kew varity pineapple ripens progressively, turning yellow from the base to the top, which is reflected in a strong internal maturity gradient too. The flesh is firm, close-textured, juicy and with a pale-yellow to yellow colour at maturity. And average acid range lies between 0.5 and 1.0% and total soluble solids (TSS) between 12° and 16° Brix.
Food Value of the pine apple:
Moisture (%)-87.88
Carbohydrate (%)-10.8
Fibre (%)-0.5
Protein (%)-0.4
Mineral matter (%)-0.4
Fat (%)-0.1
Calories (kcal./100 g)-48
