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?

First, how do we pickem’?

Pineapple have 4 easy signs to look for:

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.
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.
Smell the Pineapple. If it smells sweet and fresh before you cut into it, the way a pineapple should, then it’s probably ripe.
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.

Making the Perfect Pina Colada

The Best Pina Colada

Being served a dressed up Pina Colada is Awesome. It’s refreshing and it makes you feel like you’re on vacation somewhere if you’re not already. Making one your self can be fun, however, side fruit and umbrella’s aren’t really necessary. By the time I get everything blended, I just want to drink it already. So here is my version of the Pina Colada.

Pina Colada 101

First, it’s all about fresh Pineapple. If you’re planning on using pineapple in a can, put it back, put it back! I’ve been scoring fresh Pineapples lately for under 3 bucks, so there is no reason to make a crappy mug of dead pulp. Besides, you will NEVER get enough flavor, or at least the flavor you are expecting out of a can of pineapple; and just so you know, I am never taking the credit for a recipe someone half ass followed. That being said, follow these instructions to a “T” and your Pina Colada will kick ass!

Secondly, you have got to find yourself a can of Coco Lopez. They aren’t your average size cans and it can usually be found in 1 of 3 different locations of your grocery, if not your liquor store; Mexican, Asian or with the Mixers. P.S., don’t ever buy the Pina Colada Mixer, it’s a mistake, trust me. And, just in case you don’t know, Coco Lopez is Coconut Cream. Be absolutely certain that you don’t confuse it with coconut milk because it isn’t anywhere close to the same thing. Okay?

Now, that we’ve covered the important basics of the recipe let’s just dive right in shall we…

Pina Colada Ingredients:

1/3 of a fresh chopped Pineapple
2 cups Ice
½ cup Rum
1 1/4cup Pineapple Juice
½ cup Heavy Whipping Cream or Half and Half
3 oz Coconut Cream
2 tbsp sugar
1 tsp vanilla

Combine and blend all of the ingredients together and add more ice, juice or rum as needed. Ice is for the thickness, juice to thin it out and Rum just for fun! 😉 Then serve and enjoy your Pina colada!

Cheers

How to make a Red Beer or Chelada

Now I know I went over this not too long ago but I’m really impressed with the recipes I can crank out with one little bottle, so I’m going to throw you a bone on this one and make it as easy as possible to whip this out without other ingredients. If you don’t do this already, pick up a real thick and spicy Bloody Mary Mix. It may seem a little dumb or even a little obvious, but I’m telling you, if you can find anything on the shelf as good as Zing Zang’s award winning Bloody Mary mix, get it! This won’t only enhance the flavor of your red beer but it will keep you coming back because this mix can do things only other chefs can do. I’m talking drinks, sauces, and soups! Don’t get me wrong. I like to go fresh and from scratch as much as the next guy; in fact I extensively preach about it. However, there are some things I’m just going to buy anyway and if I can find other phenomenal uses for each product I put on my shelves, then I’m going to share it with ya’ll. The first chance you get, try this bottle the next time you make a vodka sauce with Linguine or a Lobster and Tomato Bisque. I’m telling you, you won’t regret it!

The original Zing Zang bloody Mary Mix Review