About a year ago, my brother requested a sweet and sour shrimp dish which I had not made for him since I moved to Florida. I made it, using fresh pineapple, but the pineapple did not have the acidity to counteract the sweetness of the dish. The problem was not a lack of vinegar, but rather, that the chunky, high-note accents of acidity in the pineapple were missing.
I learned that I had used a "super sweet" pineapple hybrid, which has a sweetness level which I associate with canned pineapple in heavy syrup. Since that time, each time that I have had to use fresh pineapple in a dish, the only kind I can find in the markets (under many different brand names) are these super sweet varieties.
Can anyone answer for me either, or both, of these questions: (1) What are the names of the non-super sweet varieties? and (2) Where can I find them? (I am not necessarily asking for a specific location in Florida, but rather, generically, where would I find them? They don't seem to exist at local fruit stands or grocery stores anymore.)
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