Pineapple

These pineapples are allowed to ripen slowly on the plant before harvest — something increasingly uncommon in commercial fruit.
 
The result is a deeper sweetness, softer acidity, and fragrance that develops fully only with time.
 
Each plant gives a single fruit through the year.
 
Unlike most market fruit, the core is tender, sweet, and full of flavour — often the best part of the pineapple, and worth eating slowly rather than discarding.
 
The fruit is also naturally rich in bromelain, an enzyme traditionally valued for supporting digestion and reducing inflammation (think gut, joints (Arthritis) and brain cells (Alzheimer's).
 
Harvested in small seasonal batches.
 
Tepache Recipe: A slow fermentation made from pineapple skin, spice, water, and time.
 
*Chop the pineapple skin into smaller pieces and place into a wide-mouth glass jar.
*Add 3 tablespoons of sugar, along with a little clove, cinnamon, and black pepper ground gently together.
*Pour over roughly two glasses of water and stir well.
*Cover the jar with a muslin cloth and leave at room temperature, stirring once or twice through the day. Depending on the warmth of the room, the tepache is usually ready within 24–30 hours.
*Strain, chill, and serve over ice. Dilute to taste with cold water or soda.
*The strained pineapple skin can be used once more for a second, lighter batch.
*Beyond that, the pineapple has had a long enough conversation with the jar.