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How-To

Trimming and coring fresh pineapple

By Molly Stevens Fine Cooking Issue 32
Photos: Steve Hunter
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Many supermarket produce departments have a gadget that will peel and core a pineapple in a snap, but it’s better to do it yourself at home. A whole pineapple stays fresh longer, and you get the best yield by cutting it yourself.

Begin by trimming the leaves and the base. Set the pineapple on its side. Using a large chef’s knife, cut along the shoulder of the fruit, about an inch below the long pointy leaves, to remove all traces of the fibrous top. Then slice off about 1/2-inch of the base so the fruit will stand upright.
Remove the rind. Stand the pineapple on a cutting board and cut off vertical strips of rind, following the contours of the fruit and cutting deep enough to remove the dark, prickly spots known as eyes. After removing all the rind, go back and trim away any remaining eyes.
For rings, cut the peeled, uncored pineapple into thin or thick rounds. Punch out the core from each slice using a small, round cookie cutter (or use the tip of a paring knife).
For wedges. chunks, or bite-size pieces, cut the fruit lengthwise into quarters. Cut away the woody core by slicing along the length of each piece just under the core. Then slice into wedges or chunks.

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