How to cut a pineapple?
How to cut a pineapple quickly; With its thick skin, the pineapple requires a little preparation before being eaten. Here’s how to cut a pineapple, using several techniques depending on the desired presentation.
The pineapple has a real rind. Removing it is as essential as it is discouraging. However, there are effective techniques for cutting a pineapple, and obtaining a fruit ready to be savored with a few stabs, in the form of dice or rings. It is essential to have a very sharp knife, because the skin of the pineapple is resistant.
What’s the best way to cut a pineapple?
Knowing how to cut a pineapple in the best way comes down to choosing the fastest solution. It consists of arming yourself with a large meat knife type knife and:
- Remove the top of the pineapple.
- Remove the bottom of the pineapple.
- Cut the fruit in four lengthwise.
- Remove the brown and round parts (the eyes) using a spoon.
- Eliminate the central part, which is whiter than yellow.
- Cut slits in each quarter.
- Separate the flesh from the skin by passing the knife horizontally.
You then get fruit cubes, which will be particularly welcome in a pineapple crumble for example.
How to cut a pineapple into slices?
You don’t want to dice the fruit, but rather get nice slices, so you can make a pineapple cake or bake pineapple . But then, how to cut the pineapple? After slicing off the head and bottom of the fruit, slide the blade of the knife between the flesh and the skin, roughly peeling it, holding the fruit upright. The pineapple is then still whole, but stripped of its rind. Then you have to remove the eyes from the flesh, hard and unpleasant in the mouth. It’s time to cut the pineapple into slices, holding the fruit horizontally. Only then can you remove the white, hard center of the fruit, using an apple corer or cookie cutter.
How to cut a pineapple to present it well?
If you are looking for how to cut a pineapple to obtain an original presentation when you receive, you can turn to the staggered presentation. The fruit should simply be quartered lengthwise, without removing the top or bottom. The fibrous trunk can then be easily removed. Then pass the knife horizontally between the flesh and the skin, then cut the flesh into small slices of about one centimeter. Finally, move each slice to one side and then the other on the bed formed by the bark.