Do you love pineapples? So do I. Do you know the best way to cut one up? Neither did I. But after some practice, I’m proud to say that I’ve mastered a method that looks sweet and saves more of the good stuff.
What You Need:
A whole ripe pineapple
Chef’s knife
Paring knife (optional)
Cutting board
Trim The Roughage
Using a sturdy cutting board and sharp knife, slice off the base of the pineapple. Keep the leafy top to use as a handle while cutting. Stand the pineapple upright and trim down the outer skin. With a firm grip, make thin slices around, ’til the outer skin is gone and the “eyes” are exposed (those are the brown spotted indents).
Connect The Dots
Now that your pineapple is bare with a leafy head of hair, you’ll notice the eyes form diagonal rows at an angle along the surface. You’ll want to connect these dots as you cut.
Remove the Eyes
Using your chef’s knife or a smaller paring knife (whichever is easier for you to handle), make 45-degree-angled cuts along either side of a row of eyes. I cut three eyes at a time. Discard the cuttings as you go. Continue these cuts all the way around from the base to the top. Keep with the diagonal direction ‘til all eyes are gone.
’Gram It
Isn’t it pretty? After all that work, why not take a photo and share it with us? We’d love to see it, and pictures of fruit are oddly trendy right now. #bustmagazine #pineapplemaster
Slice It Into Pieces
Starting from the base, slice one-inch rounds and discard the leafy top. Cut the pieces smaller if desired.
These make great snacks: throw ‘em on a grill, add ‘em to your salad, or garnish your drinks.
By Lauren Clemente
Photographed by Vanessa Rees
This article originally appeared in the print version of our June/July 2015 issue. Subscribe here.
