Yunnan Xishuangbanna Pineapple Dried 190 그램

Raw Materials and Regional Advantages  
- **Selected Pineapple Varieties**: Uses high-sweetness pineapples native to Xishuangbanna (such as "Golden Diamond Pineapple"), with plump fruits, golden flesh, fine fibers, and a balanced natural sweet-sour ratio. They require minimal processing to deliver excellent flavor.  
- **Geographical Environment**: The region has a tropical monsoon climate with abundant sunlight and rainfall throughout the year. Pineapples grow in volcanic rock soil, accumulating higher sugar and vitamins, resulting in extremely rich fruit aroma when processed into dried snacks.  

Taste and Flavor Characteristics  
1. **Rich Sweet and Sour Layers**  
  - Retains the natural citric acid of fresh pineapples, offering a interwoven sweet and sour taste. The sweetness comes from the fruit's own fructose, while the acidity is fresh and mild, with a subtle caramel aroma in the aftertaste (from natural caramelization of sugars during drying).  
  - Some products are lightly seasoned with sucrose or honey to enhance sweetness, but still prioritize the fruit's natural aroma without overwhelming its refreshing essence.  

2. **Diverse Texture Options**  
  - **Crispy Type**: Processed via low-temperature drying or vacuum frying, rapidly removing moisture to form a thin, crispy, and fragile texture. It makes a "click" sound when bitten, similar to fruit chips, suitable for those who prefer a refreshing mouthfeel.  
  - **Chewy Type**: Made by traditional sun-drying or low-temperature slow-drying, retaining 10%-15% moisture. The texture is soft yet chewy, with elastic fibers that feel like fruit preserves but drier, ideal for savoring slowly.  

Processing Techniques and Features  
- **Traditional Craftsmanship**: Some Dai villages still use manual slicing and bamboo tray sun-drying, relying on natural wind and sunlight for dehydration over 2-3 days. The finished product has a faint herbal fragrance, evoking nostalgic flavors.  
- **Modern Technology**: Industrial production often uses low-temperature freeze-drying (FD technology) or tunnel drying. The former preserves nutrients and color maximally, creating light, crispy, porous dried fruits that melt in the mouth; the latter is more efficient, with darker flesh and concentrated sweetness.  
- **Characteristic Seasoning**: Some products incorporate local Yunnan elements, such as adding **tamarind juice** to enhance sour layers or sprinkling **Yunnan dipping powder (chili powder + salt)** to make "sweet-sour-spicy pineapple dried," creating a bold collision of sweet, sour, and spicy flavors with regional creativity.  

Consumption Scenarios and Pairings  
- **Casual Snack**: Independent small packages are easy to carry, providing instant energy for office work or travel. The sweet-sour taste relieves fatigue and greasiness, stimulating appetite.  
- **Dessert Partner**:  
 - Chopped and added to ice cream, yogurt bowls, or cooked with sago and coconut milk to make "pineapple sago pudding" for a tropical touch;  
 - Used as a filling in baking (e.g., pineapple cakes) or as a topping for cakes to enrich dessert varieties.  
- **Culinary Seasoning**: Shredded and stir-fried with chicken or shrimp (e.g., "pineapple sweet and sour pork"), the sweet-sour sauce removes(fishy odor) and enhances freshness, a common pairing in Yunnan fusion cuisine.  
- **Tea/Wine Infusion**: Soak pineapple dried in black tea or white wine to infuse the drink with fruit aroma, creating "pineapple fruit tea" or "pineapple wine" with unique flavors.  

Nutritional Value and Storage  
- **Nutritional Highlights**: Rich in vitamin C, dietary fiber, and bromelain, aiding digestion and antioxidant effects. Low in fat and calories, it suits fitness enthusiasts as a healthy snack.  
- **Storage Method**: Store in a sealed container in a cool, dry place, with a shelf life of 6-12 months at room temperature. After opening, refrigerate to avoid moisture and softening.  

Regional Cultural Imprints  
In Xishuangbanna, pineapple dried is more than a snack; it embodies the wisdom of ethnic minorities. For example, the Dai people often use it as a festival food during the Water-Splashing Festival or to entertain guests, while the Hani people steam it with glutinous rice and banana leaves to make a wild-flavored staple food. Each bite of pineapple dried carries not only the sweet freshness of tropical fruits but also the (smoke and fire, meaning daily life) and ethnic charm of the deep rainforest.