Yesterday we did a tour of a pineapple finca. It's mostly organic (they spray with ethylene, a natural gas produced by fruit, to help the fruit ripen several times a year. After a short busride through the countryside, we came to this two family owned pineapple farm. Our guide and driver (the driver was a son of one of the owners, a young guy who did a GREAT job backing up this trailer; something I never mastered on the Path of Happiness pulling that u-haul!) took us out to the fields where workers from Nicaragua were handcutting the pineapples and tossing them into a large truck.
The ones they cut for us to eat, with a VERY sharp machete, were SOOO sweet and juicy. I ended up with a tingling rash on my tongue by the end of the visit. Plus the pina colada, empanada with pineapple jelly inside and crackers with a pineapple spread. It was all very delicious.
Things I learned: to pick a ripe one in the store, eyes should be large, leaves pretty symmetrical and a bit of yellow towards the bottom. And refrigerate to keep it from fermenting. The sweeter meat is at the bottom.
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| Dining hall at Sarapiqui Lodge |
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| Using machete to cut up pineapple |
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| Nicaraguan picker walking through sharp plants |
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| Vehicle to hold picked pineapples |
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