Pineapple

One of the glories of nature, the pineapple is native to Central and South America and is grown throughout the tropics. Its prickly, diamond-patterned, spiny skin ranges from yellow to green to brownish red when ripe. The flesh is juicy, sweet-tart, and acidic. At its best, it’s among the best-tasting fruits there is, especially when roasted, broiled, or grilled.

Preparing a Pineapple, Two Ways

STEP 1 Cut off the top of the pineapple about an inch below the spikes, then slice off the other end as well.

STEP 2 Set the pineapple upright. Slice off the skin, working around the pineapple. If necessary, remove any eyes with a paring knife.

STEP 3 Cut the pineapple into round slices.

STEP 4 Cut out the core with a paring knife to make rings.

OR STEP 2 Alternatively, stand the pineapple up and quarter it.

STEP 3 Use a grapefruit knife to separate the fruit from the skin and a paring knife to dig out any eyes. Remove the core (the hard edge where the fruit comes to a point), slice, and serve

Other fruits you can use: oranges, grapefruit, kiwis, star fruit