Today, I'm going to demonstrate and document it on how to work or handle pineapples without wasting much on its flesh, and I found no tutorial on the way we do it in most cook books.
First of all, on the chopper board, cut off its top and bottom with just ordinary kitchen knife. Then slice off the skin of about 5mm thick. You will still able to see the 'eyes' of pineapples after the skin cut off.
Now, identify the arrangement of the 'eyes'. Could you see the slanting curvy line of the 'eyes' pattern (from right to left) if based on the picture below?
Yes, we will based on the line pattern to cut off the 'eyes'. With one hand holding the pineapple (the other hand hold knife), start from the beginning top part of the pineapples, cut in 'V' shape, the depth in which the 'eyes' hold, along the pattern. It should be just about 10-15mm depth (depending on the type of pineapples, we have Bali, Morris, and etc)
Yes, you may work on a few lines, the pattern, at the same time. Turn the pineapple slightly as it go.
Cut off all the 'eyes', you don't want to eat your pineapple with 'eyes' intact. By now, the pineapple should look like the below (big achievement these far..) ^_^ close to get to eat already!
In my sample, I cut it length wise.
first half, then halves again.
The core in the middle of the pineapple is quite hard and I won't eat it, so, we will cut it off as below.
Ta..da.. here's the ready to eat pineapple. Some suggestions are, sprinkle it with some salt, or dip with Chinese soy sauce, or rojak sauce, or eat with the way you like. Enjoy!
I hope to see your favorable comment in my original tutorial on how to work with pineapples. And if you have way to improve it, write to me ya...
Have a great weekend ahead!
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