So I was experimenting the other week as I sliced a ring of my pineapple.
I did not cut the pineapple lengthwise. Nor did I core it. I simply cut of a 1/2 inch slice. What bothers me is the fruit around the core and on the outer edge of the pineapple. There was no way to have all the meat without some loss. At least for me.
So I cut the outside skin off the slice. Which left small spots of the skin. I did not cut those off, instead I used the tip of the knife to flick them out or off the edges.
This all worked taking very leaving more meat, or pulp.
The next thing I figured out was to slice from the edge to the core. Creating triangles all around the slice.
I tried cutting to get as much of the pulp as possible.
The other day I dropped the knife on the floor. And opted for breaking one the triangles off with my fingers.
Oh wow.... I continued to break off each triangle and all that was left was a small core with hardly any pulp attached.
This suits me to a tee. And I can whizz through more than one slice very quickly. And leave less pulp on the rind and the core.
In fact it takes longer to remove the tops from the strawberries. Lol
I just thought I would mention my new technique to see how you all cut Pineapple.
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