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I thought that pineapple was a hit or miss type of fruit.
Either it is good or it isn't While I was in Hawaii, I learned a few
tips about choosing, handling, growing and serving pineapple:
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look for a pineapple that all of the “eyes” (the round
circles all over the pineapple) are the same size from the bottom to the
crown (leaves)
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choose pineapples that don’t have blemishes, soft spots
or a really dry crown
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store pineapple at room temperature for only a day or
two before eating. Store cut pineapple in a sealed container in the ‘frig
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before cutting up the pineapple, twist the crown off to
remove
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to grow your own pineapple, let the crown dry for a
couple of days, then place in water until 1” of root has grown, plant in
soil. Makes a great indoor plant in zone 5. The plant will produce an
edible pineapple within 2 years.
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cut the pineapple lengthwise in ˝ then in half again.
Remove the core (cut into sticks to use in beverages as a tasty stirrer) and
cut the fruit away from the skin. Rinse the cut up pineapple
before serving- this removes the bitter acidic flavor and really sweetens up
the taste.
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serve sliced, cubed, grilled, on fruit or meat kabobs,
chopped up as a salsa with red onion and cilantro and served with grilled
teriyaki chicken or fish, pureed into a protein smoothie, baked into cake,
or wedged and placed on the edge of a glass as a garnish.
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