Wednesday, March 13, 2013
Cutting Fresh Pineapple
When I grabbed my camera, it was along this train of thought that I was pondering. I had started to cut up this fresh pineapple. I learned how to cut pineapple while waitressing at a restaurant that served a fancy Sunday Brunch. In addition to pineapples, we also cut up many exotic melons on Sunday mornings. Not only cantaloupe and honeydew but also casaba, crenshaw and canary melons. You can be sure that these were imported as this restaurant was in Vermont!
There may be many ways to do this job, but how I do it is to first cut off the top of the pineapple, the green stalk. Next, slice the fruit into four quarters.
I serve the pineapple chunks in a bowl with a spoon for folks to take a serving but many people like to reach in to grab one piece at a time! Squeezing the rind over the bowl releases lots of sweet juice that otherwise would have been wasted. Fresh pineapple is a terrific addition to any meal or as a special stand alone snack. It takes no time to cut one up, once you know how!