There's nothing beats fresh pineapple. Of course, you could chew on some processed, luscious bits, but it's just not the same. The only issue is: when you buy a fresh pineapple, you're not exactly sure how to deal with it. Maybe you're not sure if it's ripe, or maybe you're undecided how you can cut it. But, before you could make the first slice, you'll have to check how ripe it is. People wouldn't want to spend all that work cutting up an unripe pineapple.
Cutting the Pineapple
As soon as you're sure the pineapple is ready to be chopped and chowed, it's time for it to collect a cutting board and a hefty knife. Pineapples aren't lightweights and it may be a bit of a battle to saw through one with a tiny knife.
Top and Bottom:
To start with, cut-off the top and the bottom of the pineapple. Cut off a good inch from each end and after that stand the pineapple upright.
Skin:
At this point, slice off the rough exterior of the pineapple. You don't have to cut-off too much, but enough to get the majority of the shell off. There'll be little pits of dark skin left over, but no need to cut off extra flesh to have them off.
Leftover Eyes:
There are two tips to get the tiny pits out. A proven way is to use a potato peeler. You can actually scoop out the pits using the end of the peeler to preserve as many of the flesh as you possibly can. The other way is by using a knife. If you look at the pattern of the pits, you can see they're placed diagonally up the pineapple. Utilize the knife to slice something of a trench where the pits fall into line, making a line spinning up the pineapple.
Slices or Chunks:
Once you have a big hunk of pineapple flesh, it's time for you to cut it into suitable pieces. You could cut it into pieces or chunks, whichever you fancy most. If you decide to cut it into chunks, chop the pineapple into fourths lengthwise; this will make it simpler for you to cut out the core.
Core:
At times, the core will be soft enough to consume, but this is often not the case. If you should cut the pineapple into slices, simply remove the circular core in the midst of each slice. If you want to cut the pineapple into chunks and have by now cut the flesh into lengthwise fourths, then just cut off the section of core on each fourth. You can then chop each section into small parts and, if you can't resist, pop some into your mouth. Ripe pineapples can be tough to identify and tougher to prepare to eat. All the same, a juicy, ripe pineapple can't compare to those canned chunks in your kitchen. All that job and clutter will be absolutely worth it whenever you slip a bit into your mouth.
Cutting the Pineapple
As soon as you're sure the pineapple is ready to be chopped and chowed, it's time for it to collect a cutting board and a hefty knife. Pineapples aren't lightweights and it may be a bit of a battle to saw through one with a tiny knife.
Top and Bottom:
To start with, cut-off the top and the bottom of the pineapple. Cut off a good inch from each end and after that stand the pineapple upright.
Skin:
At this point, slice off the rough exterior of the pineapple. You don't have to cut-off too much, but enough to get the majority of the shell off. There'll be little pits of dark skin left over, but no need to cut off extra flesh to have them off.
Leftover Eyes:
There are two tips to get the tiny pits out. A proven way is to use a potato peeler. You can actually scoop out the pits using the end of the peeler to preserve as many of the flesh as you possibly can. The other way is by using a knife. If you look at the pattern of the pits, you can see they're placed diagonally up the pineapple. Utilize the knife to slice something of a trench where the pits fall into line, making a line spinning up the pineapple.
Slices or Chunks:
Once you have a big hunk of pineapple flesh, it's time for you to cut it into suitable pieces. You could cut it into pieces or chunks, whichever you fancy most. If you decide to cut it into chunks, chop the pineapple into fourths lengthwise; this will make it simpler for you to cut out the core.
Core:
At times, the core will be soft enough to consume, but this is often not the case. If you should cut the pineapple into slices, simply remove the circular core in the midst of each slice. If you want to cut the pineapple into chunks and have by now cut the flesh into lengthwise fourths, then just cut off the section of core on each fourth. You can then chop each section into small parts and, if you can't resist, pop some into your mouth. Ripe pineapples can be tough to identify and tougher to prepare to eat. All the same, a juicy, ripe pineapple can't compare to those canned chunks in your kitchen. All that job and clutter will be absolutely worth it whenever you slip a bit into your mouth.
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