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Cutting A Fresh Pineapple




Source of Recipe


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Recipe Introduction


If you never cut a pineapple before, this tips should help you.


List of Ingredients




When selecting fresh pineapple at the market, it's helpful to know that the fruit has been examined and picked at the peak of ripeness before leaving the plantation. The shells may be either golden or green, but the pineapple meat will be juicy and sweet.

Fragrance is one of the best signs of sweetness; you should sniff the fruit to be sure it smells fresh, with a faint pineapple scent. Choose a pineapple that is plump and heavy for its size, with a green, leafy crown.

The sooner fresh pineapple is eaten, the better. If you must store it, keep it in a plastic bag in the refrigerator. One important cooking hint--fresh pineapple contains an enzyme that prevents gelatin mixtures from setting. So if you're making anything congealed, use either canned pineapple or simmer the fresh fruit for several minutes to deactivate the enzyme.

If you have never cut a fresh pineapple before or find it difficult to do, here are some tips for slicing into the golden fruit. To achieve the results you want, have a large heavy knife on hand. For cutting neatly along curved edges, you'll find it helpful to have a grapefruit knife.

Bear in mind that the core of the fruit is tough and fibrous and is usually cut away and discarded. Also, you must make your cut far enough inside the shell of the pineapple to remove the eyes (similar to those found in a potato). The edible portion that remains will be about half of the whole fruit.

To hollow the whole fruit, start by cutting off the crown and a slice from the bottom of the pineapple. Insert knife close to the skin and cut completely around the outside edge using a sawing motion.

Another way to slice pineapple is to cut it in half from the bottom through the crown. Remove the meat from the skin with a curved knife.

You can also slice the pineapple in half and then into quarters lengthwise. Then with a curved knife, remove the core and separate the meat from the skin, cutting the meat crosswise.


Recipe