If you've always bought pre-cut pineapple because you never knew what to do with that tough prickly skin, STOP! We just learned how easy it is to pick out and cut the best pineapples, and of course, we're gonna show you how.
How to Pick A Pineapple
- Smell the bottom of the pineapple for sweetness. If it smells like nothing or has a hint of sourness suggesting fermentation, ditch it.
- Look for yellow on the bottom half and make sure there aren't any bruises. Some green on top is fine, but the pineapple isn't ripe yet if the whole fruit is green.
- Squeeze around the pineapple to check for firmness. It's overripe if it's too soft or mushy.
- Pull off one of the leaves in the middle of the crown. The pineapple is ripe if the leaf comes off easily.
How to Cut A Pineapple
- Slice off the "crown" about half an inch from the top of the pineapple.
- Reposition the pineapple upright and carefully and thinly slice off the sides from top to bottom.
- Lay the pineapple back down. Make diagonal slits in the flesh to cut out the "eyes".
- If you have a pineapple corer, use it now to remove the core from the top. If not, slice your pineapple into quarters, trim the core and ends off of each piece.
- Slice into bite-size pieces and enjoy!
Note, the pineapple flesh on the very edge is the sweetest and juiciest. The technique we're using will help save as much of that goodness as possible!
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