Growing Pineapple in Florida

Planting^{1, 2}

To use the top of a fruit, trim off leftover flesh and strip a few lower leaves to expose the root buds, then plant 3 to 4 inches deep in well-drained potting soil. Slips, hapas and suckers (offshoots on the stalk) and ratoons (offshoots from below ground) also work; the bigger the piece, the sooner it fruits. Let pieces dry in the shade for a day or two before planting. Plant in full sun at least 5 feet from trees and buildings; wider spacing gives bigger plants and fruit. Pineapples do well in 3- to 7-gallon containers, and bigger pots give bigger fruit. Where flooding happens, plant on a mound of native soil 2 to 3 feet high and 4 to 5 feet across. The varieties listed are those UF/IFAS names as sold in the US; it notes most besides MD2 and Tropical Gold can be hard to find.

Growing^{1, 2}

Best in moderately fertile, well-drained sandy loam. Growth is best at 68 to 86 F and slows below 60 F or above 90 F; temperatures below 28 F kill the plant. Cover plants or bring containers indoors in freezes. Cool nights (60 F or below), short days and drought can make plants flower early and produce small fruit, so keep young plants growing steadily. Mature plants, roughly 14 to 18 months old with about 70 to 80 leaves, can be pushed to flower; HS7 describes placing ripe apple slices in the center of the plant. Stake the fruit stalk with natural string so it does not fall over. Mulch 2 to 6 inches deep, kept 3 to 6 inches from the plant.

Pests and diseases in Florida^{1, 2}

• Mealybugs and scales: The most common pests; check lower leaves before planting. Ants tend mealybugs, so controlling ants helps.
• Nematodes (root-knot and reniform): Cause decline and stunting; use clean, vigorous planting material and do not bring in infested soil.
• Root rot (Phytophthora and Pythium): Reddish leaves, browned leaf edges and decline; avoid long periods of soggy soil and use disease-free planting material.
• Raccoons, squirrels, opossums and other small mammals: Eat ripening fruit; cover it with a paper bag.

Harvest^{1, 2}

Fruit ripens 5 to 7 months after flowering begins. For best sweetness, pick when a third to two thirds or more of the shell has turned from green toward yellow; ripe fruit smells sweet. You can also pick fruit that is full-sized but still green and ripen it at room temperature. Refrigerate only ripe fruit (it keeps up to about a week); cold injures green fruit. Each plant makes one fruit, but leaving one ratoon sucker after harvest gives a second crop in the same spot, and replanting the other offshoots keeps fruit coming.