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Nata de piña ("cream of pineapple" in Spanish), also marketed as pineapple gel or pineapple gelatin, is a chewy, translucent, jelly-like food produced by the fermentation of pineapple juice. It is a traditional dessert in the Philippines, produced since the 18th century using waste pineapple juices from the piña fiber industry in Pagsanjan, Laguna.[1] It has a sweet-sour taste and is popularly used in fruit salads, jams, ice creams, candies, and various other dishes.[2]

Nata de piña

Alternative names	Nata de pinya, pineapple gel, pineapple gelatin
Type	Confectionery or dessert
Place of origin	Philippines
Region or state	Pagsanjan, Laguna
Main ingredients	Pineapple juice
Variations	Nata de coco

Nata de piña production isn't as widespread as nata de coco, a variant that uses coconut water, largely because of the seasonal nature of pineapple farming. Commercially produced nata de piña is generally made from extracts of discarded pulp and pineapple skin. The gelling is the result of the production of microbial cellulose by Komagataeibacter xylinus.[3]

See also

• Macapuno
• Coconut sprout

References

На других языках

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- [en] Nata de piña

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[ru] Ната-де-пинья

Ната-де-пинья (исп. Nata de piña; иногда именуется ананасовым желе) — желеобразный продукт филиппинской кухни, получаемый путём ферментации ананасового сока с использованием культуры бактерий komagataeibacter xylinus (англ.), которые имеют свойство создавать на поверхности жидкостей так называемую бактериальную целлюлозу (англ.), в данном случае, ананасовое желе.

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