The pineapple, named for its resemblance to a pinecone, grows on herbaceous-perennial plants, not trees. CHOOSE pineapples with a perceptible perfume and with a bottom leaf that pulls out easily. Leaves should be glossy and healthy, not dull and faded. Avoid spots and bruises on the skin.

1. Cut away the leafy plume and the bottom. Using a chef's knife, cut off vertical strips of the rind just below the surface.

2. Remove the remaining tough, inedible brown spots, or "eyes," by making long V-shape diagonal cuts. Do this around the entire pineapple in a spiral pattern.

3. Cut the pineapple lengthwise into quarters. Cut out the core from all four pieces and discard.