The Cayenne pineapple, the longer and more cylindrical of the two, has a golden-yellow skin and long, swordlike leaves sprouting from a single tuft. The Red Spanish pineapple is squatter in shape, has a reddish golden-brown skin and leaves that radiate from several tufts. Mexico grows a third variety called the Sugar Loaf, a large, exquisitely flavored specimen whose skin is still green when ripe. Because it doesn't ship well, the Sugar Loaf is rarely imported into the United States. Pineapples can weigh up to 20 pounds, though the average size marketed ranges between 2 and 5 pounds.
All varieties have bumpy diamond-patterned skins.
Though there are slight flavor variations depending on the variety, all ripe pineapple is exceedingly juicy and has a tangy sweet-tart flavor. Fresh pineapple is available year-round with a peak season from March to July. This is one fruit that must be picked ripe because the starch will not convert to sugar once it's off the plant. The leaves should be crisp and green with no yellow or brown tips. Overripe pineapples show their advanced state with soft or dark areas on the skin.