Pineapples are having a major moment. And we're totally on board with the trend: Is there any fruit as festive?
The sweet, tropical fruit is easy to love. What's not so easy? Cutting the darn thing.
By the time you’ve removed the crown, cut off the skin (including those pesky eyes) and chopped around the core, you’ve hacked the fruit to bits. So we tend to resort to buying the pre-cut varieties, which sets us back a few more dollars, but saves us from a trip to the ER.
But it's time to add the whole pineapple back to your grocery list. Chef and author of Kitchen Matters Pamela Salzman walks us through the steps of slicing a pineapple that'll look great in parfaits, fruit salads and flavored water — and leave all of our fingers intact. Here's how to do it.
WHAT TO LOOK FOR: Knowing how to spot a ripe pineapple will ensure that it's nice and sweet. The first thing to do is take one of the leaves out. If the leaf comes out easily, then it is ripe. Secondly, smell the bottom of the pineapple. A ripe pineapple will have a light, sweet fragrance.
WHAT YOU'LL NEED: A cutting board, a large chef's knife, a vegetable peeler and, of course, a ripe pineapple.
HOW TO CUT IT:
STEP 1: Lay the pineapple side down on the cutting board, and cut off the top and the bottom.
STEP 2: Set the pineapple bottom-side down on the cutting board, and begin to cut the skin away from the flesh of the fruit. If any stubborn eyes remain, use the tip of a vegetable peeler to scoop them out.
STEP 3: Cut vertically straight through the core (center) of the pineapple. And then cut each half in half again, leaving you with four equal pieces.
STEP 4: Slice the core off of each fourth. And then cut the pineapple into pieces.