Pineapple Glow
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- Category: April 2020
- Published: 11 April 2019
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Fresh pineapple can be cut, cored and peeled in a variety of ways. Once we learn how, we adapt our methods to how the fruit will be served.
A recent social media sensation featured a pineapple hack that had hundreds of thousands of pineapple lovers doubting their techniques.
The Japanese Twitter share makes eating pineapple as easy as peeling away each bite as if peeling away an artichoke leaf.
There were many naysayers who went on to challenge the hack with failed video versions of pineapple rolling, cutting, carving and pulling. It turns out, the smaller, snack pineapple versions in the original video may be more accommodating than what we typically find in our local markets.
In any event, its terrific to have such wide attention paid to pineapples this time of year. Easter celebrations, along with upcoming graduations, Mother’s Day and other spring menus put pineapple in the spotlight.
Sweet and juicy, tropical pineapples are still viewed as sign of hospitality. Once a rarity in the United States, they were served only on special occasions. We are lucky enough to have them available year-round.
Peak pineapple season lasts from March until July when the fresh fruit is at its best. Native to South America, Hawaii is now a leading grower. The Hawaiian version is the tall, cylindrical Cayenne―
a golden-yellow pineapple with long, sword-like leaves that sprout from a single tuft.
The shorter and plumper Red Spanish pineapple, usually from Florida or Puerto Rico, has reddish gold skin and leaves that sprout from several tufts. The average weight for each is between two and five pounds.
In the store, choose ones that feel heavy for their size. While larger fruits will have a greater proportion of edible flesh, they make no difference in quality over a small size pineapple.
Select one free of soft spots, mold, bruises and any darkened “eyes”. Those are all indications that fruit may be past its prime. Pineapple do not continue to ripen once they’re picked.



