Perhaps you thought the public’s preoccupation with millennial pink was over. If so, then sorry, my friend — the joke’s on you, because this shade of blush doesn’t seem to be going anywhere.
If you needed any additional proof, then look no further than the latest genetically modified fruit to hit the news: pink pineapples.
The unusual fruits, which came to fruition (no pun intended) thanks to Del Monte Fresh Produce, simply “have some genes toned down to keep the flesh of the fruit pinker and sweeter,” according to NBC News. In other words, the reasoning behind this fruit’s conception is almost entirely aesthetic. (Although they supposedly still taste delicious).
If the idea of genetically modified fruit makes you wary, then perhaps the FDA’s approval of the new fruit will put you at ease.
“(Del Monte) submitted information to the agency to demonstrate that the pink flesh pineapple is as safe and nutritious as its conventional counterparts,” the FDA said in a statement. “(Del Monte’s) new pineapple has been genetically engineered to produce lower levels of the enzymes already in conventional pineapple that convert the pink pigment lycopene to the yellow pigment beta carotene. Lycopene is the pigment that makes tomatoes red and watermelons pink, so it is commonly and safely consumed.”
And since enzymes are what give pineapples and citrus their acidic taste, it makes sense that lowering the levels of certain enzymes would result in a slightly sweeter fruit.
(I know what you’re thinking, and it’s a fair question, but no: these rosy-hued pineapples most likely do not actually taste like a glass of rosé.)
The pineapples will be grown in Costa Rica, but it’s unclear when they will be available on the market.
Until then, your pink pineapple Pinterest board will simply have to wait.