2017 Will Be the Year of the Pink Pineapple

Okay, we’re calling it! The pink pineapple will be 2017’s food trend of the year.

These extra-sweet pineapples are pretty in pink.

Are you prepared for pink pineapples? Del Monte sure is. And the U.S. FDA is on board, too, having just announced approval of a genetically modified pineapple with pink flesh.

The pink isn’t just pretty. The point of turning pineapple’s golden fruit pink is to boost its lycopene content. Lycopene is a powerful antioxidant and a carotenoid famous for giving tomatoes their bold red color. In pineapples, lycopene will turn the flesh pink — or “rosé” if you prefer.

According to the Harvard Health Letter of the Harvard Medical School, research shows that “lycopene, in addition to attacking free radicals, also reduces inflammation and cholesterol, improves immune function, and prevents blood from clotting.”

Lycopene occurs naturally in pineapples. The reason the fruit isn’t naturally pink is that pineapples also produce enzymes that convert lycopene into the familiar golden pigment. Del Monte’s new fruit will be genetically engineered to produce fewer of those gold-making enzymes. Left alone, the lycopene will develop pink fruit that’s also sweeter!

Del Monte has been developing the pink pineapple for over a decade. They’ll be grown in Costa Rica, and available in American markets.

What to do with your adorable pink pineapples? They’ll make gorgeous salads and salsas, and tropical drinks — and add a shock of color to shish kabobs.

For your pink pineapple pleasure, here’s our complete Pineapple Recipe Collection.

Related: How To Cut A Pineapple (Pink, Golden, or Otherwise)

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