Process for preserving fresh pineapple

A method for maintaining the freshness of freshly cut pineapple fruit, comprising:

• on harvesting a pineapple, cutting the pineapple and determining the Brix and acid of the pineapple thereby determining the Brix/acid ratio for the pineapple,
• selecting juice from at least one stored juice batch including at least about 40% white grape juice, to produce a juice medium with a Brix/acid ratio which will substantially balance the Brix/acid ratio of the cut pineapple such that the pineapple and juice, when combined, will have a combined Brix/acid ratio in a preselected range,
• reducing surface microflora on the pineapple,
• immersing the cut pineapple in the selected juice medium, and then packaging and storing the pineapple/juice medium combination in a chilled state.

A method for maintaining the freshness of a mix of freshly cut fruits including at least pineapple fruit and melon fruit, comprising:

• after harvesting, washing, trimming, skinning and cutting the pineapple and melon, mixing the pineapple and melon and determining the Brix and acid of the pineapple and melon fruit mix thereby determining the Brix/acid ratio for the fruit mix,
• selecting juice from at least one stored juice batch, including at least about 40% white grape juice, to produce a juice medium with a Brix/acid ratio which will substantially balance the Brix/acid ratio of the fruit mix such that the pineapple, melon and juice, when combined, will have a combined Brix/acid ratio in a preselected range,
• reducing surface microflora on the fruit,
• immersing the fruit mix in the selected juice medium, and then packaging and storing the fruit mix/juice medium combination in a chilled state.