It’s been some time since I took I lunch to work, but when I did, there were two distinct categories – very interesting leftovers, or something plainer than plain that I would finish preparing during lunch. There was never a sandwich, apple and bag of chips. One day, I grabbed a fresh pineapple from the kitchen counter knowing that I would find a cutting board and knife in the church kitchen – very dull knives in the church kitchen, but that’s another story.
When I started to carve the pineapple at the table, I was very surprised to have my friends who were part of the lunch bunch that day ask me to explain the process as I was doing it. My next post involves a fresh pineapple, so their request inspired me to include a few pictures here.
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| The first thing to do is slice horizontally through the pineapple removing the top and the bottom |
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| The second step is to remove the peel. I try to follow the shape of the fruit and slice just inside the “eyes.” |
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| Then I quarter the pineapple vertically and cut off the pointy side of the wedge, removing the dense core. My final step is to slice the quarters into two or three long spears and then to slice the spears into chunks. Fresh pineapple is so popular with our family that a bowl of chunks in the fridge will disappear in an hour or two. |
What’s your favorite way to use fresh pineapple? I just tried making a Dole-Whip knockoff that reminded me of the high end Italian ices I’ve had from Lulu’s Italian Ice at Phoenix Public Market.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
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