How to cut pineapple?
Unfortunately, pineapple is still left formost of the inhabitants of our country a delicacy. But this fruit is delicious, and very useful. And it is best to use it in a fresh, not canned form, of course. The truth is to get to the juicy fragrant flesh is not so simple. And how to properly separate pineapple?
Right to choose
Before we get to our shops, pineapplesgo a long way. Therefore, they are often ripped off in immature form. To have a really sweet, useful fruit on the table, you need to choose it correctly.
Ripe pineapple has a brown skin withyellowish tint. It is necessary to pay attention to the green tail: the ripe fruit leaves "sit" is not very tight, the tips are dried. The size also matters: the larger fetus has more chances to be ripe.
How to clean
To choose the right pineapple is half the job. We still need to extract the flesh, protected by a dense "shell". But you can handle a good sharp knife with him. So how to cut pineapple?
- First, cut off the lower part of the fetus so that you can give the fetus stability.
- Put on a board and, holding on to the leaves, cut the peel from top to bottom. The rind is dense, but not very thick, so cut no more than 3 mm.
- Those who before had eaten pineapples only incanned, can confuse the presence of dark eyes. They are the main inconvenience, because after cleaning, they have to be dealt with separately. There are only two ways out:
- alternately remove all eyes (this takes a while, but less waste)
- remove eyes, located on the same line, in one fell swoop, cutting several longitudinal grooves (so faster, but uneconomical)
- Cut off the tip with foliage.
- It remains to remove the dense middle. Pineapple is cut along into 4 parts and the core is cut off.
- Cut into pieces and eat.
Now you can eat and eat. Pineapple is used for salads, cocktails and other dishes.
