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Pineapple Pointers

Martha Stewart Living, June 2004

Bright, juicy pineapple makes a tropical garnish for summer drinks and is arguably the best part of fruit salads, but it can be tricky to peel and slice. Here's the best way: Start with a ripe pineapple. Look for one with even skin color, then pull a leaf from the center of the crown -- it should come out easily and intact.

1. Cut off top and bottom, leaving a flat base. Following shape, slice off skin in strips. Quarter peeled pineapple.

2. Stand one quarter on end, slice off core, and discard. Repeat with remaining quarters.

3. If desired, cut quarters in half lengthwise; slice into wedges.


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