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Peeling & Coring a Pineapple

Fine Cooking Issue 55
Photos: Scott Phillips
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Many markets carry pineapples that have already been peeled and cored, but for the very best flavor, you can’t beat freshly cut pineapple. At the market, look for a fragrant pineapple with a slight give when pressed (for more hints on how to choose a pineapple, see Pineapple Desserts Brighten Winter). Once you get it home, follow the photos below to get the most of the juicy fruit.

Lop off the top and bottom of the pineapple. Stand the pineapple on one cut end on a cutting board.
Shave off the peel, exposing the juicy flesh. Don’t worry about getting the eyes of the pineapple at this point.
The eyes tend to run in spiral stripes around the pineapple, like a barber pole. Make an angled cut on both sides of a stripe of eyes, creating a V-shaped channel under them. Use the knife tip to flick out the strip of eyes. Repeat to get the remaining stripes. Cut out any leftover eyes individually with the knife tip.
To core the pineapple, cut it lengthwise into quarters and then cut the core out of each quarter. If you want pineapple rings, cut the whole peeled pineapple into slices and then use a knife or small biscuit cutter to cut the core out of each slice.


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