ONE PINEAPPLE, ENDLESS POSSIBILITIES SUSTAINABLE FOOD CREATIONS
How Veligandu Maldives gives every part of the fruit a purpose
When guests sip a refreshing cocktail or enjoy an inhouse-made bar snack at Veligandu Maldives, they may never imagine that every part of a single pineapple has been thoughtfully transformed into something meaningful.
“At Veligandu Maldives, sustainability isn’t just about protecting our pristine island… it is woven into everyday experiences.”
From the way we conserve resources to the thoughtful choices made by our teams, we are constantly exploring innovative ways to reduce waste while enhancing the guest experience.
One of the most creative examples of this commitment can be found within our bars, where a single pineapple is transformed into multiple products through a process of upcycling, creativity, and craftsmanship.
From fresh juice and fruit gums to probiotic Tepache, aromatic tea, cocktail garnishes, and Natural Active Carbon, every stage of the pineapple’s journey serves a purpose.
“What might traditionally be considered waste is instead given a second, third, and even fourth life.”
Step One: From Fresh Juice To Tropical Bar Snacks
The journey begins with the sweet pineapple flesh, freshly pressed to create delicious tropical juices enjoyed by our guests throughout the island.
Once the juice has been extracted, the remaining pineapple pulp still has plenty to offer. Rather than discarding it, our Bar Team carefully dehydrates the pulp to create naturally fruity pineapple gum. A chewy and flavourful bar snack that gives the fruit a second life.
The same upcycling process is also applied to other tropical fruits, resulting in a selection of inhouse-made fruit gums served at both Thundi Bar and Raalhu Bar. While guests can enjoy a variety of flavours, the pineapple gum and passion fruit gum have become
standout favourites among our guests.
Step Two: From Pineapple Peels To Probiotic Tepache
The pineapple peels begin an entirely new journey.
Instead of being discarded, they are placed in glass jars with water, sugar, ginger, and cinnamon before naturally fermenting for two to five days. During this process, naturally occurring yeast transforms the ingredients into a refreshing probiotic beverage known as Tepache, or our Probiotic Pineapple Brew.
Lightly sparkling, naturally refreshing, and rich in flavour, this traditional fermented drink is served at Thundi Bar and offers guests a unique taste experience inspired by sustainable mixology.
Step Three: From Tepache To Probiotic Pineapple Tea
The story doesn’t end once the Tepache has been strained.
The fermented pineapple skins are carefully dehydrated to extend their lifecycle even further. Once dried, they are chopped into small pieces to create aromatic tea leaves.
Infused with hot water, they become our warming Probiotic Pineapple Tea, available at Thundi Bar. Rich in natural flavour, the tea carries subtle notes of pineapple, ginger, and cinnamon while offering the potential benefits associated with fermented ingredients. Guests enjoy it as a soothing beverage that may help support digestive wellness, promote a healthy gut microbiome, and provide a comforting source of antioxidants from the pineapple, ginger, and cinnamon used throughout the process.
Step Four: The Pineapple Crown Becomes Cocktail Art
The pineapple crown is also given a second life behind the bar.
Rather than being discarded, our bartenders carefully select, trim, and shape the freshest pineapple leaves into elegant garnishes for cocktails and mocktails. These natural decorative touches add a distinctive tropical flair while showcasing the creativity and attention to detail that define the Veligandu Maldives experience.
Step Five: From Tea Leaves To Natural Active Carbon
Even after preparing the tea, the pineapple’s journey continues.
The used tea leaves are transformed into Natural Active Carbon, which our Bar Team incorporates into signature cocktails including the Blackened Daiquiri at Madivaru Silk Restaurant and the Blackened Hugo at Raalhu Bar.
Known for its striking appearance, Natural Active Carbon adds depth, contrast, and a distinctive visual element to these innovative cocktails, creating an experience that is as captivating to look at as it is to enjoy.
This final stage ensures that every possible use is explored before the pineapple reaches the end of its journey. “This is the story of how one pineapple helps bring our sustainability philosophy to life at Veligandu Maldives.”
Sustainable Luxury Through Everyday Actions
At Veligandu Maldives, sustainability is not limited to large-scale initiatives. It is also found in the small, thoughtful decisions made every day by our team members.
By reimagining how ingredients are used, our Food & Beverage team transforms a single pineapple into fresh juice, signature fruit gums, Tepache, signature probiotic tea, cocktail and mocktail garnishes, and signature cocktails. The result is a circular approach that reduces waste while creating memorable guest experiences.
It is a simple idea with a meaningful impact. One that reflects our ongoing commitment to sustainable luxury in the Maldives.
See How It's Done. Experience The Process For Yourself
Curious to see the journey in action? If you are currently staying at Veligandu Maldives, speak with your Lifestyle Host. Guests planning their upcoming holiday are invited to contact our Reservations Team to arrange a demonstration with our Bar Team.
Discover how one pineapple is transformed through multiple stages of creativity and innovation, revealing how thoughtful hospitality practices can turn everyday ingredients into extraordinary guest experiences.
“Sometimes, the smallest ideas have the greatest impact. This is sustainability you can taste at Veligandu Maldives.”
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