I asked 3 farmers how to pick the sweetest pineapple, and they all swear by this method

True, canned can come in clutch for many of our favorite pineapple recipes, like Pineapple Pie, Pineapple Casserole, Pineapple Upside-Down Cake, and Hawaiian Pizza. But in certain drinks, desserts, and dinner recipes, nothing can compare to the vibrant, tangy, sunshine-y flavor of fresh pineapple.

When it comes time to get your fresh fix, we have great news: "Pineapples are available in the U.S. year-round due to supply from overlapping geographies," confirms Dana Peters, a Barney, Georgia-based produce and floral field inspector at Whole Foods Market (who grew up on a small family farm).

That said, if you're seeking the best of the best, Edgar Cordero, pineapple farmer and general manager of Maui Gold Pineapple in Hali'imaile, Maui, Hawai'i adds that "peak season for pineapples is generally March through July, when growing conditions in Hawai'i, Central America, and Mexico are ideal. During these warmer months, pineapples typically reach peak ripeness, resulting in sweeter, juicier fruit on store shelves."

You'll find the most flavorful pieces of this tropical fruit during spring and summer. However, if you use these farmer cues for how to select the best of the bunch, you'll be highly likely to cut into a flavorful pineapple any time of year.

Meet the Farmers

• Max Aragon, general manager for Fresh Del Monte's Costa Rica pineapple division
• Edgar Cordero, pineapple farmer and general manager of Maui Gold Pineapple in Hali'imaile, Maui, Hawai'i
• Dana Peters, a Barney, Georgia-based produce and floral field inspector at Whole Foods Market

How to Choose the Best Pineapple

With a thick skin that disguises the fruit inside, it can feel like playing the lottery when you're picking out a pineapple. Once you have a handful of farmer cues in your culinary arsenal, though, you'll feel like you're making a safe bet each time you buy.

When we asked Peters, Cordero, and Max Aragon, general manager for Fresh Del Monte's Costa Rica pineapple division to share the best way to tell if a pineapple is ripe, fresh, and flavorful, they agreed that it's important to pick a firm-skinned fruit that feels heavy for its size.

"The fruit should be firm with just a slight give when you press it gently. Too soft or mushy means it's likely past its prime," Cordero says.

Avoid any pineapples that have noticeable external damage like dents or cuts, Aragon adds, "as this could indicate it is not at its best quality."

As you're holding and squeezing the fruit, to test its texture, check in on its heft, too. Heavy pineapples usually have more juice and better flavor than their light peers, Cordero confirms.

Other Signs of High-Quality Pineapple

Here are a few more farmer hints that will help you be even more likely to pick a perfect pineapple.

• Look at the leaves. Healthy, firm, and bright green leaves are a sign of freshness, Cordero and Peters confirm. Although a few brown-edged leaves are generally nothing to fret about, "many wilted or browning leaves can indicate that the pineapple has been sitting too long," Cordero explains.
• Smell the base. A ripe pineapple will emit a sweet, pleasant, tropical aroma at the bottom stem end, Peters notes. "No smell usually means it's underripe," according to Cordero. "A fermented or sour smell often means it's overripe."
• Check the color. Some varieties of ripe pineapples still have green skin. Since we're so used to seeing and selecting fruit with golden-yellow hues, certain pineapple companies expose their fruit to (perfectly safe) ethylene gas, so they transform from green to yellow. (Fun fact from our friends at BHG: Pineapple doesn't ripen any further after being picked.) As a general rule, though, it's wise to look for a deep golden yellow color on the skin at the base of the pineapple, because a "fully green pineapple could be immature," Peters says." Skin with golden-yellow tones from the base upward usually indicates "sweeter flavor due to its milder acidity, which provides a more pleasant sensory experience on the palate," Aragon adds.