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Using your chef’s knife, slice off the top and bottom of the pineapple. Remove enough so you have a stable base and top, but try to keep as much of the fruit intact as possible.
Stand It Up and Remove the Skin:
Stand the pineapple up on one end. Carefully slice down the sides, following the curve of the fruit, to remove the skin. Try to cut just deep enough to remove the outer skin without cutting away too much of the fruit.
Remove the Eyes:
Pineapples have “eyes,” the brown spots left in the fruit’s flesh after peeling. To remove them, use a small paring knife and make diagonal cuts to carve them out, which results in a spiral pattern around the pineapple.
Slice Into Quarters:
Cut the pineapple lengthwise into quarters. This makes it easier to remove the core.
Remove the Core:
Each quarter of the pineapple will have a tough core running along the edge. Use your knife to slice off the core from each quarter.
Cut Into Chunks or Slices:
Finally, cut each quarter into slices or chunks according to your preference.
Tips for Success
Choose the Right Pineapple: Select a pineapple that feels heavy for its size, smells sweet at the base, and has a slight give when squeezed gently. A ripe pineapple will be easier to cut and more flavorful.
Use the Scraps: Don’t discard the top of the pineapple with the leaves. It can be used as a beautiful garnish or even planted to grow your own pineapple plant.
Storage: If you don’t plan to use all the pineapple right away, store the cut pieces in an airtight container in the refrigerator. They should keep for up to five days.
Conclusion
Cutting a pineapple may seem like a chore, but with the right technique, it’s quite straightforward. By following these steps, you can enjoy fresh pineapple with minimal waste, making the most of this delicious and nutritious fruit. Whether enjoyed alone or added to various dishes, freshly cut pineapple is a treat that’s both satisfying and healthful.
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