We are in the middle of the Victoria pineapple season, grown on Reunion Island.

On Saturday, in the program "La Table des bons vivant", Laurent Mariotte, Yves Camdeborde and Olivier Poels detailed all the secrets of this delicious exotic fruit, which can be enjoyed as a dessert as well as a savory version.

He often looks great, wearing his beautiful green forelock.

Pineapple, which likes heat and sandy soils, is currently in its peak season.

If this exotic fruit is impossible to grow in mainland France, you can find French, provided you go to Reunion.

A little more expensive than the other varieties, especially those from Costa Rica, this Victoria pineapple, recognizable by its small size and its yellow-orange color when ripe, has only qualities.

More tasty, very juicy, it is edible to the core, barely more crunchy. 

How to choose the right pineapple?

To ensure that they arrive ripe on our metropolitan stalls, the producers of Reunion pick their pineapples not too early.

"As it is winter in mainland France, the fruits do not continue to ripen. So it should not be harvested too green. We send them ripe", explains Roger Didier, farmer in Saint-Louis, whose land is ideally located "halfway up, 400 meters above sea level".

The carbon footprint remains significant, since it then takes 12 hours by plane to transport the fruit.

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But how do you choose the right pineapple?

First tip: "smell the base, it must be well scented", indicates Laurent Mariotte, presenter of the program "La Table des bons vivant" on Europe 1. Second tip to check that the fruit is ripe: take a leaf from the toupee.

If it comes easily, it's good!

Sweet or savory version?

All that remains is to get behind the stove.

Sweet version, Laurent Mariotte recommends browning pineapple slices in butter.

His bon vivant partner Olivier Poels rolls the pineapple in butter before making skewers alternating with gingerbread.

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Yves Camdeborde prefers not to roast the fruit.

"It loses its splendor, its aromas. What I love is using cilantro or basil."

The chef recommends marinating the pineapple for 24 hours in a basil juice made with a little water.

This can then be served with crustaceans such as langoustine, crab or spider.

Pineapple also goes very well with spicy spices.

"The only thing that is not acceptable is the pineapple on the pizza", concludes Olivier Poels.