Occasionally, we will get a craving for pineapples. I prefer FRESH over CANNED (Healthier, no preservatives, not imported from China, no High Fructose Corn Syrup) and this is the season for it.
However, cutting a fresh pineapple is a bit of a PAIN. Not too bad, but for someone like me who doesn’t usually like to have to peel fruit, it’s a bit of work.
STEP 1: Cut the ends off.
Simple enough. Just cut the dang ends off.
STEP 2: Cut the skin off.
Take your knife and slice off the tough outside skin like so:
Depending on how far inward you cut, this could determine how much work you have left to do.
I slice off enough skin but there are still “potato eyes” left.
I don’t know what those damn things are called but you know what I’m talking about right?
Step 3: Getting rid of the POTATO EYES
When I talked about how much more work you would have to do, this is what I ‘m talking about.
If you cut enough of the skin off, you will by-pass the POTATO EYES.
However, according to Freddie Mac, this is wasteful and you’re lopping off good chunk of the pineapple meat.
So, his method is to thinly slice off the skin, then go back and WEDGE OUT the EYES.
To do this, slice out wedges at an angle. It’s at an angle because somehow, the EYES magically line up this way.
So, you just keep doing this all around the entire pineapple.
I’m not really sure how much this saves you, but like I said, it’s ALOT of work.
And, you get your hands all dirty and sticky. I don likes.
Hence, I may do this once a year.
STEP 4: Cut out the core.
The core is not edible…at least for me. It’s too tough…like chewing on sugar cane.
That’s a Viet thang…or a third-world Asian thing.
Step 5: Cut into pieces and eat.
Yes, just cut into the size pieces you like, depending on how you’re going to eat it…or drink it.
There was this one time where I had pineapple infused vodka. Quite good.
-Jane, Sometimes Fan of Fresh Pineapple.
01/09/2010 at 12:14 AM Permalink
Interesting post. I’m new-ish to this blog, but have like what I’ve read!