I cut up about one pineapple a week at our house, on average. I love to have all kinds of fruit on hand for healthy snacking, and to bring to school for lunch. Once you get the hang of it, slicing up a pineapple can be a quick and easy food prep job. If you want to know how to cut a pineapple, look no further!
When I buy a fresh pineapple at the store, it is almost always underripe. I always set it upside down in a wide-mouth vase for a few days to let the sugars which have collected in the bottom disperse back through the fruit. It helps the whole pineapple ripen evenly so you don't get a crunchy top and overripe bottom. I sometimes have even left it for a week, if it's a green pineapple. This trick makes a huge difference!
Next, stand it up on a flat end, and slice off the outer bark? Rind? Skin? Scales? Anyone? Anyway, slice from top to bottom, curving around the pineapple which is typically bigger around in the middle. I slice off enough to take off most of the eyes, but not too much so I'm not throwing away the edible part.
So, the triangular prism-shaped (nerd alert) piece in the middle is the core. See? Repeat this cutting process with the other half.
Do you have a favorite fresh pineapple recipe? Any tips or tricks for easier fresh food prep?
Have a great weekend!
Also, in case you missed it, check out this cinnamon applesauce mini muffin recipe from last weekend. I made them again this week to bring to our school's staff breakfast- they were gone in a flash!