How to cut a Pineapple

I know… It’s just a Pineapple!

The Pina Colada Recipe I did the other day made me realize that it probably wouldn’t be a bad idea to whip a quick “How to” slice and dice a Pineapple.  Well that and the fact that even my own mother doesn’t know how to do it either.  Also I was noticing the price difference between a whole fresh Pineapple vs. already sliced Pineapple.  The fresh whole Pineapple I could purchase for $2.98 ea., but the pre-cut Pineapple was twice that price for about 2/3 of a entire Pineapple. So what would you do?  That’s what I thought… let’s learn how easy it is to rip one of these fruits to shreds, shall we?

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First, how do we pickem’?

Pineapple have 4 easy signs to look for:
  1. Look for a bright green fern growing out of the top of that fruit.  If it’s dead or drying out, it probably isn’t the healthiest or the most nutrient.
  2. A bright green and yellow fruit means it needs more ripening.  So unless you’re purposefully buying your pineapple days in advance you are going to have a sour and bitter fruit.  Look for less green and feel that the outside is susceptible to pressure when you squeeze it.
  3. Smell the Pineapple.  If it smells sweet and fresh before you cut into it,  the way a pineapple should, then it’s probably ripe.
  4. Something most people won’t tell you or condone, but if you look at the very center of the bottom of the pineapple and see a tiny amount of white peach fuzz like mold, it is ripe and ready to cut now!

Tip: If you flip the Pineapple upside down 12 to 24 hours in advance and let gravity work in your favor, you will have a sweeter Pineapple all the way through the fruit.  Trust me.

 

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Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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