There's nothing beats fresh pineapple. Obviously, you can nibble on some processed, juicy bits, but it's just not the same. The only problem is: when you buy a fresh pineapple, you're not really sure how to deal with it. Maybe you're uncertain if it's ripe, or maybe you're not certain how you can cut it. But, before you can make the first slice, you'll need to check how perfect it is. Anyone wouldn't want to spend all of that work slicing up an unripe pineapple.
Cutting the Pineapple
As soon as you're certain the pineapple is just about to be sliced 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 struggle to saw through one with a tiny blade.
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:
Right now, slice over the rough exterior of the pineapple. You don't have to cut off too much, but enough to get most of the shell off. There'll be little pits of dark skin leftover, but no need to cut-off extra flesh to get them off.
Leftover Eyes:
There are two ways 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 maintain as many of the flesh as possible. The 2nd way is simply by using a knife. If you look at the pattern of the pits, you will see they're placed diagonally up the pineapple. Utilize the knife to slice something of a trench where the pits line up, making a line spiraling up the pineapple.
Slices or Chunks:
After you have a large hunk of pineapple flesh, it's time for you to cut it into ideal 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 easier for you to cut 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 certain the pineapple is just about to be sliced 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 struggle to saw through one with a tiny blade.
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:
Right now, slice over the rough exterior of the pineapple. You don't have to cut off too much, but enough to get most of the shell off. There'll be little pits of dark skin leftover, but no need to cut-off extra flesh to get them off.
Leftover Eyes:
There are two ways 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 maintain as many of the flesh as possible. The 2nd way is simply by using a knife. If you look at the pattern of the pits, you will see they're placed diagonally up the pineapple. Utilize the knife to slice something of a trench where the pits line up, making a line spiraling up the pineapple.
Slices or Chunks:
After you have a large hunk of pineapple flesh, it's time for you to cut it into ideal 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 easier for you to cut 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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