Cutting and serving a pineapple is always an awkward situation. I had to go whitewater rafting in Costa Rica to learn the proper technique. After a few hours of rafting our instructors Felipe and Diego pulled us over to a nice beachy spot where they flipped over our rafts, put table cloths over them, and served us a lovely lunch (this reveals our rafting difficulty, or rather lack of difficulty level). Felipe was a fruit cutting extraordinaire. I'm going to try to sum up his secrets via instructional photos. Mind you he had an entire pineapple beautifully sliced and ready to serve in all of 30 seconds.
1. Using a very sharp serrated knife, cut off the shoot and base.
2. Cut in half.
3. Place pineapple half on counter with the flat side facing up. Cut length wise down one side of the pineapple till you reach the center. Rotate the pineapple 180 degrees and repeat.
4. Making two slits, cut out the core into a V shape and remove.
5. Slice width wise to water ever thickness slivers you want.
Felipe and Diego's were much prettier than mine
Cutting pineapple step 5..."whatever"...not "water ever". Instructions worked for me. Txs
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