When your mouth waters for pineapple, or when a recipe calls
for this exotic fruit, a fresh one is a delightful change from
the canned version. You'll be tempted to use fresh pineapple
more often if you know how to choose one and how to cut it
easily.
When selecting fresh pineapple at the market, it's helpful to
know that the fruit has been examined and picked at the peak of
ripeness before leaving the plantation. The shells may be either
golden or green, but the pineapple meat will be juicy and
sweet.
Fragrance is one of the best signs of sweetness; you should sniff
the fruit to be sure it smells fresh, with a faint pineapple
scent. Choose a pineapple that is plump and heavy for its size,
with a green, leafy crown.
The sooner fresh pineapple is eaten, the better. If you must
store it, keep it in a plastic bag in the refrigerator. One
important cooking hint--fresh pineapple contains an enzyme that
prevents gelatin mixtures from setting. So if you're making
anything congealed, use either canned pineapple or simmer the
fresh fruit for several minutes to deactivate the enzyme.
If you have never cut a fresh pineapple before or find it
difficult to do, here are some tips for slicing into the golden
fruit. To achieve the results you want, have a large heavy knife
on hand. For cutting neatly along curved edges, you'll find it
helpful to have a grapefruit knife.
Bear in mind that the core of the fruit is tough and fibrous and
is usually cut away and discarded. Also, you must make your cut
far enough inside the shell of the pineapple to remove the eyes
(similar to those found in a potato). The edible portion that
remains will be about half of the whole fruit.
To hollow the whole fruit, start by cutting off the crown and a
slice from the bottom of the pineapple. Insert knife close to
the skin and cut completely around the outside edge using a
sawing motion.
Another way to slice pineapple is to cut it in half from the
bottom through the crown. Remove the meat from the skin with a
curved knife.
You can also slice the pineapple in half and then into quarters
lengthwise. Then with a curved knife, remove the core and
separate the meat from the skin, cutting the meat
crosswise.
GAZPACHO
SALAD
1 large, fresh pineapple
2 cups chopped tomatoes, drained
1 large cucumber, halved lengthwise and thinly sliced
1/4 cup chopped green onions
1/4 cup red wine vinegar
4 teaspoons olive or vegetable oil
1/2 teaspoon dried basil leaves, crushed
Cut off crown from pineapple. Cut pineapple lengthwise into
quarters. Remove fruit from shell; core and chop fruit.
Drain.
Stir pineapple, tomatoes, cucumber, green onions, vinegar, oil
and basil in large serving bowl; cover and chill 1 hour, or
overnight. Stir before serving.
THREE CHEESE PINEAPPLE
PIZZA
1 fresh pineapple
1 tablespoon chopped fresh oregano leaves, or 1 teaspoon dried
oregano leaves, crushed
1 (12-inch) prepared pizza crust
1/2 cup (2 oz.) shredded mozzarella cheese
1/2 cup (2 oz.) shredded Cheddar cheese
1/2 cup (2 oz.) crumbled feta cheese
1/3 cup sliced ripe olives
Cut off crown from pineapple. Cut pineapple lengthwise in half.
Cover and refrigerate on half for later use. cut remaining half
in half. core and skin fruit; chop fruit to make 1 1/2 cups.
Place fruit in colander. Stir in oregano; set aside.
Sprinkle pizza crust with mozzarella. Spoon pineapple mixture
over mozzarella; sprinkle with Cheddar, feta and olives. Bake
at 400 degrees F, for 20 -25 minutes, or until cheese
melts.
CHICKEN AND BLACK BEAN
FAJITAS
1 fresh pineapple
3/4 pound boneless, skinless chicken breast halves, cut into thin
strips
1 tablespoon vegetable oil
1 medium red or green bell pepper, cut into thin strips
1 can (15 1/2 oz.) black beans, rinsed and drained
1 cup prepared salsa
16 (6-inch) flour tortillas
1 cup shredded Cheddar or Monterey Jack cheese
Cut off crown from pineapple. Cut pineapple into quarters
lengthwise. Core and skin fruit; cut up fruit into chunks.
Measure 3 cups fruit; set aside. Refrigerate remaining fruit
for later use.
Cook and stir chicken in hot oil over medium-high heat in large,
non-stick skillet until browned. Add in bell pepper; cook and
stir until chicken is no longer pink. Stir in beans and
pineapple; cook until heated through. Remove from heat; stir
in salsa.
Spoon pineapple filling into tortillas; sprinkle with cheese and
roll up.
