Ingredients
-
1 piece pineapple
-
1 long serated knife
-
1 sharp filleting knife
Directions
Growing up in Switzerland, a pineapple was an exotic fruits at the time, that was available in cans, generally in rings or chunks, in sugar syrup. Through the years pineapples became available fresh on the market, but mostly they were very green, hard and with little taste. Only when I came to Asia, I really discovered the true taste, sweet acidity and full flavor of pineapples and until today it is one of my favorite fruits.
- Lay the pineapple flat and cut off approximately 3/4 inch (1.8 – 2 cm) on both sides (top and bottom).
- With a serrated knife, cut off the outer, brownish yellow to light green rough skin, approximately 1/2 inch (1.2 – 1.5 cm) following the contour of the pineapple. In order not to waste too much of the flesh, keep the slices fairly narrow. The brown “eyes” of the pineapple will remain.
- With a shorter, sharper knife, remove the “eyes” diagonally by cutting V- shaped incisions. The results should be an “eye-free” pineapple with a spiral design.
- At this stage you may want to cut the pineapple in rings and remove the hard core with a round cookie cutter or apple corer.
- Alternatively you may cut the pineapple in quarters lengthwise, and cut off the hard core ahead of slicing the pineapple.
