Pineapple: Tips and Tricks

I almost didn't included a pineapple in my Tips and Tricks series.  But then I saw one at the store the other day and decided it would be a great addition to the other fruits I've featured.  This is my last fruit post for a while, but please let me know if there are any other fruits you would like me to write about!

Have you ever had the chance to eat a pineapple in the country it was grown in?  Let me tell you, there's nothing like enjoying a fresh pineapple in Hawaii or Jamaica!  But, since I don't live on either of those islands, I have to settle for what I can buy at the grocery store.  My friend, who loves pineapple and eats it often when she is in Uganda, suggests letting your pineapple sit outside in the sun before cutting it.  That brings the natural juices out and you have a delicious snack.  If you prefer, you can also refrigerate the pineapple for a cold treat!

Place your pineapple on a cutting board. Carefully twist the green crown off from the fruit.

Using a large sharp knife slice the pineapple in half vertically.

Place the two halves, cut side down, on your cutting board and cut them in half again.

Slice the hard core out of the center or each quarter of the pineapple.

Switch to a smaller paring knife if you'd like and slice the ends off of each piece of pineapple.

Holding the pineapple vertically, cut the pineapple between the fruit and the skin.  I cut through half the fruit and then turn the pineapple and cut the other half, rather than trying to cut the entire piece at once.  See how my knife is only cutting to about the halfway point? (I hope that description and the picture make sense!)

Cut the "peeled" pineapple into three long sections.

Cube the long sections into bite-sized pieces.

Place cut pineapple in an airtight container and store in the refrigerator.  Fruit can be served cold or at room temperature.

Other Fruit Tips and Tricks:
Watermelon
Strawberries
Blueberries
Mangoes
Avocados