The pink pineapple, marketed as the “Pinkglow,” is a distinctive novelty in the tropical fruit market, setting itself apart from its traditional yellow counterpart. While the exterior maintains a conventional appearance, slicing into it reveals a vibrant, soft rose-colored flesh. This striking coloration is the result of focused scientific intervention, transforming the fruit into a premium product that offers a unique visual and sensory experience.
The Chemical Reason for Pink
The difference in color between a standard pineapple and the pink variety stems from a shift in the plant’s natural pigment production pathway. All pineapples naturally synthesize lycopene, a reddish-pink carotenoid pigment also responsible for the color in tomatoes and watermelons. In a typical pineapple, specific enzymes rapidly convert this lycopene into beta-carotene, a yellow-orange pigment, which gives the fruit its characteristic golden flesh.
The pink pineapple maintains its rosy hue because this conversion process is intentionally interrupted. By lowering the levels of these enzymes, the lycopene is no longer broken down and instead accumulates within the fruit’s flesh. Lycopene is an antioxidant that is safe and commonly consumed in many other fruits.
Genetic Tools Used to Change the Color
The mechanism for creating the pink pineapple involves a specific biotechnology technique to alter the fruit’s metabolic pathway. The process focuses on silencing the genes responsible for producing the lycopene-converting enzymes, particularly lycopene beta-cyclase. Scientists introduced new genetic material into the pineapple’s genome to interfere with the function of these native genes.
This method, known as RNA interference (RNAi), works by adding a gene that produces an RNA molecule designed to match and bind to the messenger RNA (mRNA) of the target enzyme. When the introduced RNA binds to the enzyme’s mRNA, it prevents the cell’s machinery from building the enzyme protein.
By blocking the production of the lycopene beta-cyclase enzyme, the natural process of converting pink lycopene into yellow beta-carotene is slowed significantly. This genetic modification ensures the lycopene pigment accumulates in the fruit’s flesh, giving the pineapple its signature pink color. The developers started with the ‘Del Monte Gold’ variety to create this new, stable variety.
Regulatory Approval and Consumer Safety
The pink pineapple, a product of genetic engineering, underwent a thorough regulatory review before being sold to consumers. In the United States, the U.S. Food and Drug Administration (FDA) completed an evaluation of the fruit developed by Fresh Del Monte Produce. This involved a voluntary consultation process where developers submitted extensive information about the new variety, the genetic change, and its nutritional assessment.
The FDA concluded that the pink pineapple is as safe and nutritious as its conventional counterparts. The agency noted that lycopene, the pigment responsible for the color, is a commonly consumed compound found in many other foods. Comprehensive testing examined the fruit for toxicity, changes in nutritional composition, and potential allergenicity.
The successful completion of this review in 2016 confirmed the fruit posed no unresolved safety questions under the Federal Food, Drug, and Cosmetic Act. This rigorous scrutiny is required for genetically modified foods to ensure consumer safety and nutritional integrity. The fruit is grown in Costa Rica and must be labeled to indicate its bioengineered origin.
Taste, Nutrition, and Market Availability
The pink pineapple, officially named the ‘Pinkglow’ variety, is often described as having a flavor profile that is sweeter and less acidic than a conventional yellow pineapple. Consumers appreciate this mellow flavor, which is also noted for being particularly juicy, sometimes featuring subtle floral or candy-like notes.
Nutritionally, the pink pineapple maintains the general profile of its conventional relative, remaining a source of Vitamin C, manganese, and dietary fiber. The primary difference is the elevated concentration of lycopene, which provides the pink hue and acts as an antioxidant.
The Pinkglow pineapple is exclusively grown by the patent holder, Fresh Del Monte Produce, on a single farm in south-central Costa Rica. Limited production and the long two-year growth cycle contribute to its premium price point, establishing it as a luxury item marketed in the United States and Canada. The fruits are often sold without their crowns, which are retained for replanting, and are marketed with high-end packaging.