Cutting Pineapple

Cutting Pineapple

It seems like everytime there is some type of function, whether that be with friends or family, I get asked to do food (surprise surprise). Interestingly, more often than not that request comes in the form of fruit trays. Why? . . . I guess I make a good fruit tray. cutting pineapple

Usually I try to only use fruit that people seem to love as opposed to just likingSo since everyone seems to love Pineapple, I place this delectible delicacy as a usual suspect on these fruit trays, in addition to strawberries, grapes and watermelon. cutting pineapple

Comments heard over the years range from “why does your pineapple always turn out better than mine?” or “how do you cut your pineapple so perfect?” . . . And for all you nay-sayers out there, yes they really do say that, I’m not just stroking my own ego. cutting pineapple

So here goes, I’m putting the secret out there for one and all . . . cutting pineapple

The First Timer’s Guide to Cutting Pineapple

 

 

As you can see here, we start by cutting off the bottom, so that the pineapple will stand up level on its own as you cut off the top and sides.

After you get the sides cut off, you will have what most people think is usuable-juicy-sweetness. . . But this is not so, and thus comes the secret of cutting pineapple.  The middle of the pine apple is the actual “pine,” which has a tough woody-type texture.  All I do to take this out is simply quarter the sheared column (as you can see from the photo), and then cut out that “woody” center. cutting pineapple

Now that the pine is gone, you can slice up that golden goodness, without the worry of chomping into a woody-grisly part, since the pine is out.  When you serve it you can obviously arrange the pieces as you like,  I like to include the top (as pictured) as a show piece. cutting pineapple

So there you have it . . . Run out and buy a pineapple (one that has a nice bright gold color on the outside and a nice smell to it, plus check to see if the leaves pull out easily-these are all signs of a good pineapple) and try it out. cutting pineapple

There it is a First Timer’s Guide to Cutting Pineapple.

Want to see more that just cutting pineapple?  Check out the First Timer’s Cookbook Here!

See more learning to cook as well as cutting pineapple here!

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Dave Lee said,

April 12, 2009 @ 5:11 pm

You should include some more melon. Cantaloupe is a favorite of mine, and it is what I would use, but Honeydew (which I consider to be a lesser melon) is quite popular as well. (I’ve recently discovered sprite melons. They are absolutely delicious, and perhaps trump both the honeydew and the cantaloupe, but they are much to small.)
Cutting the cantaloupe is no great task. You just halve it and scoop out the guts. I used to do that while driving my tractor trailer – that’s how easy it is.
But it’s always good to have salt and pepper on hand, for those that truly know how to eat a cantaloupe!

Harold (SMM) said,

September 22, 2009 @ 8:33 pm

That’s great. I love the photos and details. I agree with Dave Lee. One that I would love to see, and maybe you’ve done it and I will search through your site, is Mango. Cutting that up for me is always a problem.

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Chef Shawn Bucher    801-675-8091    shawn@firsttimerscookbook.com    www.firsttimerscookbook.com