Help me pick a pineapple...and then what?

[munchies]

Hey everyone -- I've been craving some fresh pineapple as of late. Unfortunately, I've never bought one of these before and I'm wondering what I should look for.

Also, what would you do with your pineapple (I want it to be the "focus" of whatever I use it for), besides just eating it fresh. I've thought about grilling it, but I'm a little unsure as to how to do this.

Any thoughts you have would be appreciated. Thanks a million :D

[beejayw1]

Well, conventional wisdom says that the pineapple should look yellow from the outside (that is the color should be showing through; compare pineapples and you'll see what I mean). The top part of the fruit itself should not be dark green, and it should be a little 'giving' to the touch. It should also smell like a pineapple (don't laugh; some done't)

If you take hold of one of the spiky leaves at the top - take one close to the fruit, it should feel loose and you should even be able to pull it out.

Generally, Dole brand pineappes are pretty close to ripe when they are in the grocery stores.

When you get the pineapple, but off the top and the base and then, using a sharp knife, cut off the skin, staying close to the surface. You'll get some roundish spots that are about the consistency of apple cores; don't worry, they're easily cut off.

If you look at the pineapple from the top, you'll see that it has a round core, about 2 - 3" in diameter. This is fibrous and not easily chewed. Cutting down from the top, cut the flesh of the pineapple from the core. (You are doing all this over a bowl, right? Very juicy fruit) You end up with pineapple spears when you're done. These can be broiled, chopped, whatever you want to do. I just pick them up with my fingers and eat them.

You can cut them up, marinate them in a very little brown sugar and dark rum (the more flavorful the better) and then toss with grated fresh coconut. You can cut them in chunks, baste with the marinade I mentioned, and grill, or you can make any of the recipes that are probably about to be posted on this thread.

About the core: it's fibrous, but it also has a lot of juice. If you have a juicer, extract it that way. Otherwise, cut off pieces, pop them in your mouth, and chew. You may end up having to spit out the fibrous stuff, but it's well worth it.

Enjoy!

(I lived in Hawaii for a good while, and still miss the field-fresh pineapple)

[gazette]

As I type, I'm eating my fresh pineapple chunks mixed with blueberries, strawberries, and bing cherries (same mix every a.m. from home in summer). love it. One pineapple takes me thru the whole work week this way. I cut off the top, then cut in half top to bottom. With one half facing up (skin side down) I remove core by making a V cut in the half (it's pretty easy to see where core begins and ends) and lifting it out. I slice the half in half again lengthwise and then, holding knife parallel to counter slide it along between skin and fruit to remove skin. Chop spear into bite size chunks and you're off. The rest can be placed in air tight plastic bag in fridge for storage and more cutting as needed.

[munchies]

Thanks for the advice. I'm off to the grocery later this afternoon, so I'll be getting my pineapple and trying it out.

Any thoughts as to how long chopped pineapple will last in the fridge?

[Gail]

Per my "Food Lover's Tiptionary," Store whole, ripe pineapples, tightly sealed, in the refrigerator for up to 3 days. Once cut, store pineapple, tightly sealed up to 3 more days."

They also state: "Choose pineapples that are slightly soft to the touch will a full, strong color and no signs of greening. The stem end should smell sweet and aromatic; the leaves should be crisp and green with no yellow or brown rips. Avoid pineapples with soft or dark areas on the skin."

It's been my observation that darned few really ripe pineapples seem to be in Mainland markets. After seeing what a really ripe one looks like in Hawaii I noticed most all that are shipped here (my area, anyway) tend to be way underripe.

[Anne]

We generally don't find very ripe pineapples in the stores here either. Does anyone know if putting a pineapple in a brown bag with an apple (like ya do for peaches, etc.) would help it to ripen?
Munchies - pineapples are very acidic so watch out about leaving it on metal, it can pick up a nasty taste. I always use a stainless steel knife to cut mine. I store any cut pieces in a lidded glass jar in the fridge.

[BosunsWife]

Pineapple that lasts a week in your refrigerator. What am I doing wrong, I'm lucky to have it last a day! I guess DH, DD and I are pineapple pigs LOL!

Its almost my favorite thing about living in Hawaii. Local pineapple at about .37 a pound! I buy about two a week. Thank goodness I haven't developed canker sores yet from all the acid.

[Gail]

Originally posted by BosunsWife
Pineapple that lasts a week in your refrigerator. What am I doing wrong, I'm lucky to have it last a day! I guess DH, DD and I are pineapple pigs LOL!

Its almost my favorite thing about living in Hawaii. Local pineapple at about .37 a pound! I buy about two a week. Thank goodness I haven't developed canker sores yet from all the acid.

...yeah, yeah... Rub it in... :p

Couldja send some of the ripe ones thisaway?

[funnybone]

We will be in Hawaii next week, so I am looking forward to the Pineapple. However, we were there twice in the '80's and I don't remember it being cheap. I bought some in Costco not too long ago for $1.89 - they were very juicy. We plan on going to the Dole Plantation and taking the kids through their maze!

[Saralee]

Here's an idea for ya. Make pineapple "boats". Take the top off the pineapple, and slice it lengthwise. Carefully slice out the inner flesh, saving the outer "boat" part. Make a fruit salad with the scooped pineapple, then fill the boats with the salad. It's not as hard as it sounds, just don't cut yourself. :)

[SoCal]

I think I heard (or perhaps read) not long ago that pineapples will never ripen more once picked. Has anyone else heard this? I hope I'm not spreading a rumor :o !

[BosunsWife]

I don't know about that, mine seem to ripen more when I leave them out on the counter for a couple of days. Maybe its all in my head....Although I could eat them the day that I bring them home, I generally wait a day or two and then cut one open. Also, as to price, I have the added advantage of buying them at a military commissary, although, I don't think that they are much more in the regular grocery stores.