Pineapples

The English named the exceedingly juicy, sweet-tart pineapple for its resemblance to a pinecone. A favorite tropical fruit, it’s grown primarily in Hawaii.

How to Choose Pineapples
Color does not indicate ripeness—depending on variety, the prickly, diamond-patterned exterior may be green, yellow, or orange. Since a pineapple’s flavor stops developing once it’s picked, buy only fully ripe specimens with a sweet aroma at the stem end and flesh that yields slightly to firm pressure. Avoid fruits with soft spots or yellowed, dry leaves (look for bright green, fresh-looking tops). If you’re selecting a pineapple for cooking, pick one that’s firm.
How to Store Pineapples
Changes in temperature cause soft, dark spots, so if a whole pineapple was bought chilled, keep it in the refrigerator, for up to 4 days. They can be kept at room temperature for up to 5 days, but keep them out of direct sunlight, since they ferment easily. Cut fruit can be refrigerated in a tightly covered container for up to 3 days.

How to Prepare Pineapples
Remove a thick slice from the top and bottom with a serrated knife, then cut away the skin from the top downward. Remove the eyes with a small paring knife. If you want rings, make slices, then cut out the core with a round cookie cutter. If you want chunks, cut the pineapple into quarters, cut out the core, and trim the skin.

—Melinda Page
Real Simple Pineapple Recipes:
See all Pineapple recipes »
How To: Peel and Cut Pineapple
Use a sharp knife to cut the top, base, and thick skin off the pineapple.