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I learned the technique for coring a pineapple from a classically trained French chef and now I'm passing that technique onto you. A little practice with this technique and you'll quickly become a pineapple coring expert. Remember to pick perfect pineapples by looking for green leaves, no blemishes (i.e. brown/soft spots, mold on the bottom), and an overall golden coloring. Pineapples are picked ripe and will not get sweeter past harvest only juicier. Enjoy and let me know how it goes for you and pass the word to a friend, the Produce Picker Podcast is the place to learn the best produce tips and tricks!
Ray a.k.a. The Produce Picker
1 comment:
I like to use 8 or 10 cuts around the outside to preserve the most fruit. After quartering, I like to simply stand each quarter straight up and then cut the quarter-core off with a vertical cut (but your way is probably slightly safer).
--Bruce
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