The colour of a pineapple’s skin can naturally vary between summer and winter, but they are always ready to eat as soon as they hit the stores. So you can’t easily judge a pineapple by its cover. Nor can you test it by thumping it or pulling a leaf from the crown.
Instead, check that the fruit is free from soft spots or bruises, and if it has a top, make sure the leaves are fresh and green.
Slicing a pineapple is easy when you know how. Select a large sharp knife and always cut away from your body.
- Chop off the crown and base, then slice down around the edges to remove the skin.
- Cut pineapple lengthways in half and then into quarters.
- Remove the core cutting from t op to base (or leave it if you prefer your pineapple crunchy).
- Slice quarters into bite size pieces.
Contrary to what most people think, pineapples don’t need to ripen at home. If they’re on the shelf, they’re ready to eat immediately.
In fact, the best place to store a pineapple is in your tummy! So tuck into your fresh pineapple as soon as you can.
Store any uneaten pineapple pieces in an air-tight container in the fridge.
That way you always know you’ll have some delicious pineapple on hand, ready to enjoy and share anywhere, anytime.