Author: Cyndie Story
Last saved by: michelle.armstrong
Company: Culinary Solution Centers, LLC

Fresh Fruit and Vegetable Program
Fruit Preparation Methods and Tips

Segment 18: Pineapple

Chef Cyndie: The pineapple was named after its resemblance to the pine cone. A ripe pineapple will be slightly soft with a strong yellow color, but no greening.  The leaves should be green and crisp, and should release easily when pulled out.  If it releases easily, it’s ready to eat.  If not, give it more time because the pine eyes flatten when ripe, and that will give you a more edible pineapple.
To prepare pineapple pieces:
Rinse the fruit, then lay the pineapple on its side and remove the top and bottom.
Stand the pineapple up.  Just like with cantaloupe and honeydew melon, cut away the skin using a chef’s knife while turning the fruit 20 degrees.
Cut the pineapple in half, then cut the pineapple into quarters.  There are several ways to remove the core from this point:  One, leave the quarter on its side and cut away the core, or flip it over and cut away the core.
Now the pineapple is completely edible.  You could serve slices or cut into smaller pieces.
At times, you may want to serve pineapple rings.  Just so you are aware, these are a bit more labor intensive.  After removing the skin, lay the pineapple on its side and make ¼ inch slices.  For fun, use a decorative cutter like a star or heart shape to remove the core of the pineapple.  Now wouldn’t your customers love this?
So if you find yourself pining away for a tasty snack, choose a fresh fruit or vegetable.