Whole Candied Ananas

Whole candied Victoria pineapple

Small in size but immense in flavour, the Victoria pineapple is one of the rarest and most fragrant fruits in the world. Grown in the sunshine of Mauritius and Réunion, it captivates with its remarkably sweet flesh, which is almost entirely free of acidity, and its intense tropical aroma with delicate floral notes. We seek out fruit with a naturally balanced profile, even on the other side of the world, as this is an essential condition for candying them whole, crown and all.
Each pineapple is treated like a sculpture, being worked by hand. Using a knife, the confectioner carefully scrapes off the skin to remove the fruit’s eyes while preserving its rounded shape and the natural pattern of its flesh. The slightest excessive movement and the pattern is lost forever. Next comes the candying process: three to four weeks of successive syrup baths, followed by two months of rest to allow the nectar to penetrate right to the heart of the fruit. The key to this compact fruit is ensuring it is nourished right to its centre — the hallmark of a truly successful candied pineapple.
DISCOVER THE STAGES OF MANUFACTURE