How I cut a pineapple
My last post was about embracing wintry items like fresh greenery and pinecones. This post is about pineapple, which is tropical and with little connection to winter. Except it resembles a pine cone and, in fact, that's how it got its name.
History says Columbus discovered this exotic fruit in Guadeloupe on his second trip to the New World. It was called anana but Columbus and his crew renamed it pineapple because it resembled a pine cone and the taste reminded them of apple.
How do you chop a pineapple? Most of you will be most familiar with this method. The first time I chopped one I had no prior knowledge. I operated solely on instinct and my method is a little outside the box.
I don't cut it up all at once unless I need to.
I slice rings off the bottom, cutting as much as I need and then sit the pineapple on a plate, cut side down. I store it in the fridge if it's a warm kitchen or leave it out on the counter to be used again the next day.
Then I remove the peel and core and chop into chunks.
Whenever I need a little fresh pineapple I slice off another ring until I reach the end.
My "cut-only-as-much-as-you-need" method works for me. Although, after watching this technique, I might reconsider.
We spied this red pineapple while hiking in the jungle in Bali. It takes almost three years for a pineapple to reach maturation.