Pineapple Preparation

The following recipes use fresh pineapple in various forms.

Source: Martha Stewart Living, January 2007

Ingredients

Directions

  1. To cut a pineapple, slice off the top and bottom. Stand the pineapple on one end, and cut away the peel in strips from top to bottom, following the shape of the fruit. For pineapple rings, cut the peeled fruit crosswise into rounds, and remove the tough core from each round with a cookie cutter or paring knife. For chunks of fruit, quarter peeled pineapple lengthwise. Stand each quarter on one end; slice off the core, and discard. Cut quarters into pieces as desired. For fresh pineapple juice, feed chunks through an electric juicer. Strain the juice into a pitcher; discard the pulp.

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