Its a grey, rainy day here in Boston, blah. Let’s harken back to a time when the sun shone and the streets were dry. Yes, I’m talking about those days of summer.
One of my favorite summer fruits is deliciously sweet pineapple. Although you can get these prickly beasts year-round; there is something so summery and delicious about this yellow, happy fruit.
Let’s be yellow and happy today.
Using a sharp knife, on a steady cutting board; lop off the leaf-top and about an inch from the top to make the top flat.
Flip the pineapple over, and lop off about an inch from the bottom (including the “button” to make the bottom flat as well).
Working slowly with a sharp knife that you can easily manage, cut the peel away from the fruit in vertical strips. Feel free to go back over the fruit to dig out the woody little “eyes” . Those are um, aggressive, on your digestion if you eat too many.
Flipping each fourth over, so the flat side is down, slice your pineapple into half-moon slices (I used a paper towel to secure my grip, as the pineapple can get a bit sticky at this point). You can lay these out on a fruit plate as is or….
From here you can throw these beauties into smoothies, a fruit salad, a Thai stir fry or blend them with yogurt and freeze to make your own creamsicles. Fresh pina coladas would be awesome or even baked with chicken and cashews, the list goes on and on….
What’s your favorite use for fresh pineapple?