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All We Can Eat
Posted at 03:30 PM ET, 12/12/2012

Put the pineapple in the coconut. . .


Pina coladas of the future will not require any coconut-based ingredients. (James M. Thresher/The Washington Post)
In a discovery that will likely revolutionize pina coladas everywhere, Australia’s Department of Agriculture announced last week that scientists there have bred a coconut-flavored pineapple.

Just let that sink in: a coconut-flavored pineapple.

The new fruit, inexplicably named AusFestival, tastes “sweet, low acid [and] very juicy,” senior horticulturist Garth Senewski told Australia’s ABC News. Government researchers in Queensland have been working on the breed for 10 years, which might seem like a long time to spend on a gimmicky tropical fruit.

As it turns out, however, scientists didn’t actually set out to make a coconut-flavored pineapple — it was just a happy accident. The researchers were trying to breed a more marketable fruit, an age-old process that’s gotten a boost from new genetic technologies and modern tastes. (If you’ve ever eaten a pluot, pluerry or peacharine, you’ve already benefited from this trend.)

Sadly, the AusFestival — there is admittedly no good portmanteau of “pineapple” and “coconut” — will not be commercially available for at least two years. And there’s no word on a combination lime/strawberry, so you’ll have to keep mixing your fruity daiquiris the old-fashioned way.

Further reading:

* Pina Colada recipe from Jason Wilson

* Pineapple Sage Pina Colada

By  |  03:30 PM ET, 12/12/2012

 
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