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Pineapples
Origin
Pineapple, considered herbaceous plants, may have originated from Brazil or Paraguay and are now cultivated throughout subtropical and tropical regions. Producing and exporting countries include Brazil, Costa Rica, Hawaii, Ecuador, South Africa, Ivory Coast, Kenya, Thailand and Mexico.
Varieties
Several cultivars appear in four main classes, Smooth Cayenne, Red Spanish, Abacaxi and Queen
Growing Conditions Required
The crop it suited to well-drained, rich sandy loam soil types with a pH of 4.5-6.5. Plants can thrive in a temperature range of 18ºC to 35ºC although colder temperature for a short period can be tolerated. Temperature and altitude may affect the flavour of the fruits. Planting to harvest is typically 18 months for the first crop and 14 months for the second harvest after which the plants are removed and the new cycle begins. Pineapples plants are propagated by vegetative growth from the crowns of selected fruits (slips, shoots or suckers can also be used).
Handling Requirements
Around 10ºC to avoid chilling damage to the fruits
Irish Season
Pineapples are not commercially grown in Ireland
Eating Experience
Pineapples are enjoyed as a dessert or snack, in salads, in drinks, in baking and in cooking. Once the fiberous core is removed and the fruit seperated from the shell, delicious and juicy slices can be carved from the remaining flesh. The pineapple is generally oval to cylindrical in shape and the fruit is actually a fusion of hundreds of fruitlets. The flesh of the pineapple varies between varieties from nearly white to a deep yellow. Some varieties are extremely sweet and varieties vary in acidity and texture.
The Healthy Option
Pineapples are eaten in Hawaii as a delicious cure for digestive problems. Gargling fresh pineapple juice is an effective folk medicine for sore throats.
Interesting Fact
Christopher Columbus and his crew may have been the first Europeans to see the pineapple on the island of Guadeloupe in 1493. They are possibly called the pineapple because of the resemblance to a pine cone. Pineapples contain a powerful enzyme called bromelain that breaks down protein similar to digestion.
Mango
Origin
Mango is found mainly in subtropical and tropical countries growing wild on large evergreen trees or on smaller trees in cultivated cropping. It may have been cultivated for more than 4000 years and it is of major importance to India. Producing and exporting countries include Brazil, Peru, Venezuela, Costa Rica, Ecuador, South Africa, Mexico, Ivory Coast, Zimbabwe, Israel and Guatemala.
Varieties
More than 100 varieties or clones are known of which 10-15 varieties are exported to appear in the UK and ROI shops and markets. These include Keitt, Kent, Tommy Atkins, Haden, Parvin, Alphonse, Irwin, Sensation and Rosa.
Growing Conditions Required
The crop it suited to a variety of soil types but well drained soils are important with a pH of 5.5-6.0. Trees can tolerate a temperature range of 4ºC to 46ºC but these extremities detrimentally affect young leaves, flowering and fruit development. The best locations are areas that have a drought period to allow flowering and fruit development without rainfall as rain encouraged diseases on the fruit. Flowering to harvest is typically 90 days with pollination being mainly insect driven. Mango trees are propagated by seed or more commonly in cultivated crops by grafting buds onto a selected rootstock. It is possible to graft several varieties onto a singletree although this is not practiced under commercial cultivation
Handling Requirements
The ideal temperature depends upon the variety and the maturity of the fruit but most prefer 10ºC- 13ºC for a few days.
Irish Season
Mangoes are not commercially grown in Ireland
Eating Experience
The mango is generally oval in shape with a slight beak. The skin is smooth and waxy and the flesh encloses a large rather flat stone containing a single seed. The flesh of the mango is soft and juicy with a hint of pineapple and a rich aromatic flavour, some varieties are smooth fleshed and others more fibrous to eat. Some varieties are red or orange when ripe and yet other excellent varieties remain green when ripe and ready to eat. Some varieties have a natural deep orange flesh while others varieties can be pale yellow inside.
The Healthy Option
Mangoes are rich in beta-carotene which may help to reduce the risk of lung cancer. Mangoes are also great sources of Vitamin C, Magnesium and Potassium.
Interesting Fact
The mango is a member of the Anachardiaceae family. Other distant relatives include the cashew nut and pistachio nut. Every part of the mango is considered beneficial and has been utilized in folk remedies in some form or another. Whether the leaves, bark, skin or stone all have been used in various concoctions as treatments or preventatives down through the ages.
Papaya or Pawpaw Click here to view pictures of the Papaya plant and fruit
Origin
Papaya is found mainly in tropical and sub tropical countries. The exact origin seems to be unknown but it may well have been native to Central America and southern Mexico. The plant is a tall, hollow single stemmed, woody herb, which can grow 9 meters high, but under normal commercial cultivation it is usually around 3 to 4 meters tall. Producing and exporting countries include Brazil, Mexico, Peru and Columbia.
Varieties
There are two types of papayas, Hawaiian and Mexican. The Hawaiian varieties are the papayas commonly found in supermarkets.
Growing Conditions Required
The crop it suited to a variety of soil types but well drained soils are desired with a pH of 5.5-7.0. The best locations are areas that have a high rainfall while not being susceptible to flooding. Flowering to harvest is typically 120 days and pollination is thought to be mainly wind driven but insects may also play a part in fertilisation. Male and female flowers exist in varying proportions depending on the plant, the variety and the time in the season. Papaya plants are normally propagated from seed in cultivated crops, germination taking 3 to 5 weeks, but plants can also be grown from cuttings.
Handling Requirements
The ideal temperature depends upon the maturity of the fruit but normally 10ºC is preferred.
Irish Season
Papayas are not commercially grown in Ireland.
Eating Experience
The papaya is pear shaped fruit with a yellow orange skin and a bright orange flesh containing small black seeds. The flesh of the papaya is soft and juicy with a rich aromatic flavour.
The Healthy Option
Papaya is great for aiding digestion. The Papaya fruit contains papain an enzyme that breaks down food and dead tissue in our gut, leaving our stomach miraculously unassailed.
Interesting Fact
The fruit is the only fruit known containing papain, an enzyme that mimics digestive compounds produced by the pancreas. Known as "the medicinal tree" in some cultures because it’s seeds and leaves have been used to make medicine. Fruits are also known as “tree melons”.
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