Freeze Fresh Tropical Series Pineapple 20 g
Pineapple has the most distinct texture among freeze-dried fruits. Where strawberry and raspberry leave a fragile skeleton, pineapple is fibrous; when the water goes those fibres remain and the product turns firm rather than brittle. It does not dissolve in the mouth — it is chewed.
It also stands apart on acidity. Pineapple is a high-acid fruit, and drying concentrates that acid along with everything else; the result is a distinct sharpness on the tongue. That sharpness moves the product beyond a plain snack into cocktail garnish and dessert-contrast use.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store in a cool, dry place away from direct sunlight.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- A fibrous structure gives a firm bite; it is chewed rather than dissolving in the mouth.
- Drying concentrates its acidity, making it one of the few dried fruits that create contrast in desserts.
- Its yellow survives drying, so it stands out visually in mixes and decoration.
- No sugar is added; the sugared coating common on tropical dried fruit is absent here.
Where To Use It
- Cocktail and mocktail garnish
- Granola and muesli mixes
- Tropical dessert presentation
- Office and travel snacks
- Over ice cream and yoghurt
- Children's lunchboxes
Wholesale Ordering & Storage
The tropical series is usually ordered as a set; pineapple, mango and banana share the same shelf conditions and can be planned on a single delivery schedule. Store in a cool, dry place away from direct sunlight.
Frequently Asked Questions
Why does it not dissolve like the other fruits?
Pineapple is fibrous. In strawberry and raspberry the departure of water leaves a fragile skeleton; in pineapple the fibres remain and the texture stays firm.
Why is the tartness so pronounced?
Drying removes water but not acid. The same amount of acid gathered into a smaller mass reads sharper on the tongue.
How is it used in a cocktail?
Perch it on the rim or float it on the drink. It begins to soften on contact with liquid, so add it close to service.
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