There's nothing beats fresh pineapple. Obviously, you can nibble on some processed, juicy bits, but it's just not the same. The only problem is: when you buy a fresh pineapple, you're not really sure how to deal with it. Maybe you're uncertain if it's ripe, or maybe you're not certain how you can cut it. But, before you can make the first slice, you'll need to check how perfect it is. Anyone wouldn't want to spend all of that work slicing up an unripe pineapple.
Cutting the Pineapple
As soon as you're certain the pineapple is just about to be sliced and chowed, it's time for it to collect a cutting board and a hefty knife. Pineapples aren't lightweights and it may be a bit of a struggle to saw through one with a tiny blade.
Top and Bottom:
To start with, cut-off the top and the bottom of the pineapple. Cut off a good inch from each end and after that stand the pineapple upright.
Skin:
At this moment, slice off the rough exterior of the pineapple. You don't need to cut-off too much, but enough to get the majority of the shell off. There'll be little pits of dark skin left over, but no reason to cut-off extra flesh to get them off.
Leftover Eyes:
There's two main tips to get the small pits out. One of many ways is to use a potato peeler. You may scoop out the pits using the end of the peeler to preserve as much of the flesh as possible. The second way is simply by using a knife. If you look at the pattern of the pits, you will see they're placed diagonally up the pineapple. Utilize the knife to cut something of a trench in which the pits fall into line, making a line spinning up the pineapple.
Slices or Chunks:
Once you have a big hunk of pineapple flesh, it's time for you to cut it into suitable pieces. You could cut it into pieces or chunks, whichever you fancy most. If you decide to cut it into chunks, chop the pineapple into fourths lengthwise; this will make it simpler for you to cut out the core.
Core:
Sometimes, the core will be soft enough to eat, but this is often not the case. If you need to cut the pineapple into slices, simply cut out the circular core in the middle of each slice. If you need to cut the pineapple into small parts and have already cut the flesh into lengthwise fourths, then just cut-off the area of core on each fourth. Then you're able to slice each section into chunks and, if you can't resist, pop a few into your mouth. Ripe pineapples can be tough to identify and tougher to prepare to eat. Nevertheless, a juicy, ripe pineapple can't rival those processed chunks in your kitchen pantry. All that work and clutter will be totally worth it whenever you slip a piece into your mouth.
Cutting the Pineapple
As soon as you're certain the pineapple is just about to be sliced and chowed, it's time for it to collect a cutting board and a hefty knife. Pineapples aren't lightweights and it may be a bit of a struggle to saw through one with a tiny blade.
Top and Bottom:
To start with, cut-off the top and the bottom of the pineapple. Cut off a good inch from each end and after that stand the pineapple upright.
Skin:
At this moment, slice off the rough exterior of the pineapple. You don't need to cut-off too much, but enough to get the majority of the shell off. There'll be little pits of dark skin left over, but no reason to cut-off extra flesh to get them off.
Leftover Eyes:
There's two main tips to get the small pits out. One of many ways is to use a potato peeler. You may scoop out the pits using the end of the peeler to preserve as much of the flesh as possible. The second way is simply by using a knife. If you look at the pattern of the pits, you will see they're placed diagonally up the pineapple. Utilize the knife to cut something of a trench in which the pits fall into line, making a line spinning up the pineapple.
Slices or Chunks:
Once you have a big hunk of pineapple flesh, it's time for you to cut it into suitable pieces. You could cut it into pieces or chunks, whichever you fancy most. If you decide to cut it into chunks, chop the pineapple into fourths lengthwise; this will make it simpler for you to cut out the core.
Core:
Sometimes, the core will be soft enough to eat, but this is often not the case. If you need to cut the pineapple into slices, simply cut out the circular core in the middle of each slice. If you need to cut the pineapple into small parts and have already cut the flesh into lengthwise fourths, then just cut-off the area of core on each fourth. Then you're able to slice each section into chunks and, if you can't resist, pop a few into your mouth. Ripe pineapples can be tough to identify and tougher to prepare to eat. Nevertheless, a juicy, ripe pineapple can't rival those processed chunks in your kitchen pantry. All that work and clutter will be totally worth it whenever you slip a piece into your mouth.
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