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Pineapple calyx seeds

Pineapple Poison

Pineapple Poison is a strong plant and she is resistent against cold weather and mold. By cropping her you will increase the yield, both indoor and outdoor. She does not consume crazy amounts of water so she can be grown in arid places.

8 Feminized seeds

Pineapple, Anise, Fruity

Energetic, Creative, Active

Why should I buy Pineapple Poison feminised seeds?

• Pineapple Poison has a very complex and unique terpene profile, fit for any connoisseur looking for some special weed that will capture your senses
• She is a Sativa-dominant hybrid cannabis variety with a pungent aroma with mainly fruity, sweet and herbal tones. Her taste is very tropical with hints of aniseed and mint
• Pineapple Poison has an average flowering time of about 8 weeks and can be grown in a wide variety of growing conditions and climates, making her very suitable for the beginner
• It’s a robust strain that can be grown indoors as well as outdoors. She can handle both cold and hot temperatures like a champ and is known to produce a high yield, especially when grown outdoors.

Pineapple Poison has complex terpene profile, her aroma is sweet, fruity and herbal with a strong aniseed taste on the exhale

Pineapple Poison has a very special aroma. It’s kind of exotic and new, but old-school at the same time. Her mostly fruity, tropical notes are accompanied by the classic aniseed aroma of the Durban Poison. The aroma can be best described as sweet, fruity, floral and herbal with strong tones of aniseed. The taste is mainly fruity and tropical which is strongly followed by the typical aniseed flavor and some more nutty, floral tones. She will usually have a fruity pineapple taste on the inhale and the aniseed on the exhale. The buds become very frosty and compact, especially for such a Sativa dominant strain. Her complex terpene profile makes this a firm favourite amongst the cannabis connoisseurs.

Pineapple Poison is a resilient and robust cannabis variety, which can be grown both indoors and outdoors

Pineapple Poison is a strong all-rounder that is easy to grow. If you’re looking for a real Sativa experience without the fuss that sometimes comes with growing Sativa dominant strains you should give this lady a go. She is very robust and forgiving and can even be grown by new growers and beginners. Her fast flowering time ensures that every grower has the chance to make it a success, even in the more temperate climates. It’s a strain that is quite resilient to differences in temperature and humidity. Strong in surviving with low night temperatures and excelling in areas with high temperatures, this lady can literally take everything that’s thrown at her!

What kind of genetics are there in Pineapple Poison?

Pineapple Poison is a cross between a female Pineapple (Old-school Skunk selection) and a reverted Durban Poison male from Dutch Passion. The goal with this cross was to get a very strong and resilient Sativa with a new and complex terpene profile that would capture the senses. The result is a robust and vigorous Sativa that is easy to grow under a wide variety of circumstances. She can be grown both outdoor and indoor and will give a good yield especially when you train her a bit. The unique terpene profile is a perfect mix of the tropical notes of the Pineapple and the herbal aniseed profile of the Durban, it will surely leave you craving for more!

Pineapple Poison is a Sativa dominant hybrid that is very resilient and easy to grow with a quick flowering time of about 8 weeks

Pineapple Poison is a Sativa dominant cannabis strain with a strong Sativa structure, her branches are strong and super solid. It’s a vigorous plant that is very easy to grow, both outdoor and indoor. The Sativa characteristics of the Dutch Passion Durban Poison are already quite visible during the growth cycle. During early veg, the plants may look a little more Indica than you might expect. The leaves can be very big and fat, the branching and plant structure is more Sativa dominant but doesn’t have the insanely high stretch that comes with pure Sativa’s.

She is easy to grow and the buds usually have a more Sativa appearance. Indoors she can reach between 1-1,5 meters, especially if left untrained. That’s why some bending and cropping techniques are recommended to keep a more even canopy and increase yields. There is also a phenotype to be found that has smaller buds but with an impressive amount of limonene in it making it a super fruity and zesty aroma. Most of the phenotypes have a complex aroma profile that range from fruity to sweet to herbal with that particular aniseed coming from the Durban. Something that isn’t easy to be find in most of the modern crosses.

Her plant structure is medium to large, she can become pretty big if grown well but her height is still somewhat easier to control. It’s a big plant with a medium internodal distance. The nodal distance on the lower parts of the branches can be a bit larger. The main blooms of the branches often grow into thick and chunky flowers. She has a medium stretch when the lights are flipped to 12/12. The flowers start to appear from week 2-3 in bloom. She needs about 8 weeks of flowering on average but some might be a bit faster and others a bit slower. Therefore, it’s safe to say that the flowering time will be in the 7-9 weeks range.

The genetics used to create Pineapple Poison guarantee the following traits:
• A very vigorous Sativa strain with a fast-flowering time
• A resilient plant which is suitable for both outdoor and indoor growing. She has strong stems with chunky flowers and a favourable calyx-to-leaf ratio
• Pineapple Poison is easy to grow and very suitable to grow in a wide variety of growing conditions, making this an ideal strain for beginners or growers that operate in a climate or growing area that are not completely optimal
She is a strong and robust Sativa that doesn’t require a lot of experience or knowledge about nutrients. Although she doesn’t like a particularly strong feed she can still handle it quite well

Effects of Pineapple Poison

Pineapple Poison has a wonderful taste and a strong effect that will be well appreciated by connoisseurs. Its effect has a good combination of both physical as well as mental aspects. The fruity and herbal terps makes this a real joy to smoke. The high itself starts pretty euphoric and up-lifting. It’s a creative high that makes you feel energised and relaxed at the same time. It’s a great strain if you still want to be able to do stuff. Smoke a bit more and she will make you feel happy and somewhat giggly. As time passes, the initial up high transforms into a more relaxed and overall sense of well-being. The potency of the effect is of medium strength and will last for a few hours.

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Pineapple Poison flowering time

Pineapple Poison is a Sativa dominant variety with a fast-flowering time of about 8 weeks on average. Some phenotypes might be even faster, these can be done in just 7 weeks. Other phenotypes, the most Sativa dominant ones might take up to 9 weeks of flowering, especially if the climate or the conditions in the grow room are far from optimal. During the last few weeks, the buds really fatten up and become more compact, so it is recommended to wait until they have ripened far enough. You can check the trichomes with a microscope to find out the right moment to harvest.
Outdoors and in greenhouses most plants will be ready at the end of September. This makes her very suitable for growing in all parts of Europe, even when the night temperatures are starting to drop significantly in September. She also does very well in polytunnels or as a guerrilla plant. There is not much that withhold her from becoming a massive cannabis plant during a few months of outdoor growing!

The yield from Pineapple Poison

Pineapple Poison has a medium sized yield of about 350-450 g/m2 on average. Being a Sativa dominant variety with a quick flowering phase of 8 weeks this is still a high yield if you compare it with other Sativa’s that might take 11-13 weeks of flowering. Her buds are very chunky and they are still pretty heavy for such a Sativa dominant appearance with foxtails.
Outdoors she can yield more than half a kg without putting in too much effort. Experienced growers can get around 1kg of dried buds when grown in the right conditions with enough sunlight hours per day. She can grow into a perfect bush, especially if you top her several times. If left un-topped, she will become fairly big and plants of more than 3-meter high are not uncommon.

Advice from our experts

Pineapple Poison is a strong and vigorous plant. If you are looking for the highest possible yield we advise topping of the main branch and possibly later on another round of topping of the new main shoots if you are having a long VEG period.

You can also use cropping and supercropping techniques to keep a more even canopy, both techniques will help to improve the yield of the strain. Regarding nutrients, she is a pretty easy feeder, and doesn’t need much expertise to grow well. We recommend keep the EC around 1.8-2 in flower for the best results (maximum of 2.2). You can also grow her completely organically for the tastiest result! As with most strains the best yield and quality indoors will come if you keep her in a stable growing environment. Between 20-29 ºC in bloom works very well and try to keep her humidity low during late flowering for the densest flowers. Don’t worry if you are not able to keep the temperatures below 30ºC, the strain has been tested several times in hot climates and was still able to produce very well. Pineapple Poison is quite homogenous, and the flowers all share that nice Sativa dominant structure and a great recognisable aroma and taste!

Information about Pineapple Poison

Overall, she is just very vigorous, and she reacts well to both topping and (super)cropping techniques. Her branches are strong and sturdy making her very suitable for both SOG and SCROG growers. She is also very resistant to (heat) stress, even in indoor grow rooms with temperatures well over 30-35º C these plants will stay stable and are able to produce some high-quality Sativa flowers. Her chunky flowers have very thin leaves in the buds and a favourable calyx-to-leaf ratio. Some phenotypes have many pistils in the flowers and some might even show some nice colourations in the buds with lilac/purple hints.

A holiday pineapple for the table

This deep dive into pineapple anatomy is our contribution this year to the very fun Advent Botany essay collection, a celebration of plants that are at least somewhat tangentially connected to the winter holidays. In previous years we’ve contributed essays on figs, peppermint, and sugar.

December is the time to bring out the fancy Christmas china, polish the silver pitchers, and . . . bedeck your best bromeliads. In 2017, as in 1700, no proper hostess can be without a pineapple for her centerpiece. Here we unpack the botany of pineapple, which is as complicated and fabulous as its cultural history. A proper hostess, after all, should also be able to dazzle her guests with tales of tropical fruit morphology.

Pineapples at the table

Pineapples (Ananas comosus) are native to the Neotropics and had been domesticated and distributed throughout the Caribbean by the time Christopher Columbus encountered them there. Columbus’s armada managed to keep one pineapple from rotting on the trip back to Spain, whereupon King Ferdinand declared it his favorite fruit. Immediately, the pineapple became the ultimate tabletop accessory for royalty and aristocracy, first in Spain, then throughout Europe, and, eventually, temperate North America. Whole insanely expensive industries popped up to grow pineapples in heated glass houses for the rich to display ostentatiously in their homes (O’Connor 2013).

In the tropics, a pineapple plant—a large, spiky herb in the bromeliad family (Bromeliaceae) – takes somewhere between 5 months and a year to ripen its pineapple fruit (Lobo and Yahia 2017). In European glass houses in the 16 th – through 19 th -centuries, the ripening process took nearly two years, producing a few precious fresh fruits to augment the small number of fresh and preserved pineapples that managed the oceanic crossing (O’Connor 2013). Acquiring—or renting—a pineapple to prominently display for a celebration, then, required serious cash. Some aristocrats went so far as to flaunt a ripening pineapple by surrounding their glass houses with pineapple-shaped statuary and topiary. “Pineapple” was a term of endearment during the period. Supposedly, pineapples proliferated in reality and art because they became a cultural symbol of hospitality (looking at you, Williams Sonoma), but, really, showing off pineapple in some way was also a status symbol. It didn’t hurt, of course, that pineapples taste and look complicated and powerful, completely unlike any familiar temperate fruit.

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The Dunmore Pineapple, built in 1761 atop the pineapple-growing glass house of the Earl of Dunmore in Scotland. Image from Wikipedia

For better and worse, improvement of industrial pineapple cultivation, canning, and shipping – moved forward most dramatically by James Dole’s efforts in Hawaii in the early 1900s – brought pineapples within the grasp of the temperate unwashed masses. Plebian popularity engendered some measure of cultural ambivalence in the higher latitudes, displacing pineapple from the modern holiday table and relegating it to a grocery store fruit plate or the back of a ham. Or, at least, that had been pineapple’s fate up until very recently. What’s old is new again, and holiday pineapple centerpieces are suddenly all the rage. Here we’ll give you the tools you need to distinguish yourself as a host amidst this influx of showcased bromeliads. In addition to hospitality, offer your guests some fascinating botanical trivia.

Pineapple fruit relationship status: it’s complicated

A pineapple is a complicated amalgamated botanical structure. We colloquially call a pineapple “a fruit,” but this isn’t strictly botanically correct. To a botanist, “a fruit” is the mature ovary from a flower that contains (or could contain) seeds. Biological structures and organisms are notoriously difficult to neatly categorize or define, though, and this is true when it comes to fruit and the history of botanists’ efforts over time and place to describe them. Many single flowers, for example, have multiple ovaries. As these ovaries mature into fruit, they might cohere in a composite structure, as in blackberry, or get separated by the expansion of a fleshy structure supporting them, as in strawberry. Other plants make flowers with a single ovary each, but the plant might array many of these flowers closely together in a tight cluster. The fruits that mature from these single-ovary flowers on such an inflorescence might develop discretely, as with banana, or they might inextricably merge into a single structure. Such is the case with pineapple.

The fruit of a single pineapple flower is classified botanically as a “berry,” a uniformly fleshy fruit that develops from a flower with a single ovary. Cranberries and blueberries, tomatoes, elderberries, and grapes are also botanically bona fide berries. An individual pineapple berry is inferior, located within the base of the flower (the receptacle) and below the whorls of sepals and petals that surround it. In fact, beneath each spiny shield-shaped bump on the pineapple surface lies a hidden berry. As any inferior ovary develops into a fruit, the receptacle tissue fuses with the ovary wall to create what botanists call an “accessory fruit.” Therefore, each individual pineapple fruit is both a berry and an accessory fruit. For details, please see our posts about other fruits with inferior ovaries (apple, pumpkin, pomegranate, pear, banana). Our pomegranate essay also includes an expanded discussion of tissues other than the ovary wall and pedicel or peduncle (special stems that support the flower or flowers) that sometimes become the sweet, fleshy “fruit” that entices animals, including us.

A whole pineapple is a collection of 50 – 200 berries, tightly packed around a stout stem segment and nestled into the fleshy tissue that supports them. Botanists have not completely agreed upon terminology to describe various amalgamated fruit structures. The words “multiple fruit,” “aggregate fruit,” or “compound fruit” have variously been used to describe structures that are like blackberries, strawberries or pineapples (Spjut and Thieret 1989). We’ll not take a stand on the issue at this time. Fortunately there is a more specific term for “fruits” like pineapples, jackfruits, and mulberries, whose fleshy parts include their supporting stalk: sorosus (from Greek for heap) (Spjut, 1994).

Okay, so what are we looking at?

The best way to understand the structure of a pineapple is to cut one up, but pineapples don’t make it easy. After flowering, pineapples defend themselves well by encasing all their sweet fleshy coalesced berries in a spiny armor of stiff bracts and thick sepals. Throughout ripening they also guard their fruit with numerous tough pointed leaves growing from the tip of the inflorescence above the flowering section. This spiky profusion at the top of the pineapple is called the crown. Commercial pineapples do not make seeds and are propagated vegetatively, from either the crown or side shoots. Before diving into the edible part of the pineapple, you should cut off the crown. Although it is tempting to use it as a handle, doing so will leave your arm covered with irritating scratches.

Flowering pineapple. Image from Wikipedia

New pineapple flowers attract hummingbirds with three very long purple-red petals that overlap to form a tube. Unfortunately, the bright petals have long shriveled away by the time we share photos of our festive bromeliads with the internet. As the flower ages and the petals fall, the three sepals (the calyx) fold inwards over the base of the flower – the pineapple “eye” – and form the pineapple’s characteristic polygonal shields. Emerging from below each flower is its subtending bract, essentially a short sharp leaf.

Click to enlarge

Click to enlarge

Before you cut the thick green sides away from the pineapple, take a close look at the bracts, sepals, and occasional remnant of petals that make up each flower. You might even try to pry the sepals apart and look down into the flower. Next, be sure that you have removed the crown and the bottom of the pineapple so that it will stand upright on your cutting board. Cut down along the sides, not too deep, only just under the green shell.

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This first shallow peeling of the pineapple will reveal the “eyes,” the cups formed by the top of the ovary and the rim of the surrounding receptacle. In the center of each is the style, through which pollen grains would grow to reach the ovules inside the ovary. The rim of the cup often still carries dried bits of the petals and pollen-bearing stamens that were attached to it.

Styles of individual flowers can be seen emerging from the eyes of the pineapple. Click to enlarge.

At this point you have a choice to make about removing the eyes. If you just want to make a fancy trimmed pineapple, you can identify the Fibonacci spirals that connect the eyes and excavate them in long curved ditches. If, however, you want to continue the botany lesson and see the most interesting parts of the pineapple flower, you should peel the entire pineapple just a bit more deeply this time.

A peeled pineapple is slippery so you might want to cut it crosswise through the middle to give you more control as you peel it again. This time, cut just deep enough to remove most of the eyes and reveal a cross-sectional view of the inferior berries.

Click to enlarge

The most obvious feature of the berries is that they have three parts to match the three sepals and three petals and twice-three stamens (flower parts in multiples of three is often found in monocots, the large group of plants that includes bromeliads). Each part is composed of a carpel – homologous to an inwardly curved leaf – enclosing an open space called a locule. If the fruit produced any seeds, they would develop in these open locules from the little fringy bits (placenta and ovules) visible on the middle axis of the fruit. A more subtle set of structures are the narrow brown lines that separate the carpels. These are nectary ducts, from which nectar flows up into the flower cup to reward pollinators (Okimoto 1948).

Pineapple flowers are fully capable of attracting pollinating insects or birds and setting fertile seeds if genetically distinct pollen is available, but a pineapple plant is also perfectly content to ripen a sorosus in the absence of pollination, parthenocarpically, much like a persimmon or some types of fig. You can occasionally find a small seed in a commercially-grown pineapple, but it may not be fertile.

The last part of the pineapple to explore is the core running down its middle. The core will be somewhat soft in a ripe pineapple, but it is nevertheless still a stem with a support function, and it is full of indigestible fibrous vascular tissue. Because pineapples are monocots their vascular and fibrous tissue is distributed throughout the stem, rather than peripherally, so it’s best to take the whole thing out. If your vision is to serve lovely unbroken pineapple rings, it is useful to have a tool, such as a pineapple corer, which you can buy from the very hospitable Williams Sonoma. But if you don’t need to be that fancy, you can simply cut the soft parts away from the core and cube them.

Bromelain and the tenderizing of meat and mouths

Even after you wash the pineapple juice from your hands, you may find that the slippery feeling lingers. Some people complain that eating fresh pineapple induces an uncomfortable tingling or raw-skin sensation in their mouths. If this happens, don’t jump to the conclusion that you have an allergy. The most likely culprit is bromelain, a catch-all name for pineapple’s cocktail of proteases—enzymes that break down proteins, including those on the surface of your hands and mouth. Proteases are diverse and widespread throughout all living organisms and serve a variety of physiological functions (Grudkowska and Zagdańska 2004). In fruit they are part of the ripening process and may also assist in defense against pests and pathogens. Some fruits—notably papaya, pineapple, fig, and kiwi—boast such an abundance of proteases that their extract is used as commercial enzymatic meat tenderizer (Bekhit et al. 2014). We don’t yet know why these particular fruits need to be extraordinarily capable of protein degradation, but that seems like a fascinating line of inquiry.

The internet is full of people who swear by the tenderizing (and flavor-enhancing) power of homemade marinades made from pineapple and papaya. If you wish to harness or avoid the protein-attacking power of pineapple juice, bear in mind that proteases break down at around 150ºF, so cooked or canned pineapple won’t tenderize your meat, dissolve your Jello, or hurt your mouth. Also, the concentration of proteases declines as fruit ripens, so an under-ripe pineapple will be more bothersome (and much less flavorful) than a ripe pineapple (Rowan et al. 1990).

Hostess with a sorosus

Pineapples do not ripen any further after they are harvested, so you should be able to repurpose your centerpiece for the New Year. Just swap the red and green ornaments for some purple sparkly lights and confetti!

Immature pineapple inflorescence, showing Fibonacci spiral pattern of flower buds, each subtended by a prominent bract. Image from Wikipedia

References

Bekhit, A. A., D. L. Hopkins, G. Geesink, A. A. Bekhit, and P. Franks. 2014. Exogenous Proteases for Meat Tenderization. Critical Reviews in Food Science and Nutrition 54:1012–1031.

D’Eckengrugge, G. C., and F. Leal. 2003. Morphology, anatomy, and taxonomy. Pages 13–32 in D. P. Bartholomew, R. E. Paull, and K. G. Rohrbach, editors. The pineapple : botany, production, and uses. CABI Pub.

Grudkowska, M., and B. Zagdańska. 2004. Multifunctional role of plant cysteine proteinases. Acta Biochimica Polonica 51:609–624.

Lobo, M. G., and E. Yahia. 2017. Biology and postharvest physiology of pineapple. Pages 39–61 in M. G. Lobo and R. E. Paull, editors. Handbook of pineapple technology: production, postharvest science, processing and nutrition. First edition. John Wiley & Song, Ltd.

O’Connor, K. 2013. Pineapple : a Global History. Reaktion Books.

Rowan, A. D., D. J. Buttlet, and A. J. Barrett. 1990. The cysteine proteinases of the pineapple plant. Biochem. J 266:869–875.

Spjut, R. W., and J. W. Thieret. 1989. Confusion between multiple and aggregate fruits. The Botanical Review 55:53–72.