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An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.

  • How to Choose Pineapples
    Color does not indicate ripeness—depending on variety, the prickly, diamond-patterned exterior may be green, yellow, or orange. Look for bright green leaves that pull out easily. Skip fruit with soft spots or yellow leaves. Once you find a healthy contender, sniff the bottom. A floral scent means that the fruit is in its prime. A fermented odor could mean that it’s rotten. No smell may mean that it’s underripe. (A pineapple will soften on a counter, but it won’t get any sweeter.) Squeeze the pineapple, too. If it yields slightly, it’s ready to eat. 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 the fruit was at room temperature when you bought it, keep it on a counter out of the sun. It will stay fresh for up to 5 days. If it was peeled and refrigerated at the store, stow it in the refrigerator, where it will be good for up to 4 days. Cut pineapple will last for up to 3 days in the refrigerator.


    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 and Charlyne Mattox

  • How To: Peel and Cut Pineapple

    Use a sharp knife to cut the top, base, and thick skin off the pineapple.

     

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