When choosing pineapple, look for one that feels heavy for its size, has a fruity aroma and lively green leaves, and has no clear signs of decay. Avoid soft or dark spots and dried leaves. Do not treat pulling a leaf or tapping the fruit as a reliable ripeness or safety test.
What Should You Check When Buying?
Pineapples are generally harvested ripe and ready to eat. Skin color, size or smell alone cannot guarantee sweetness. Do not use fruit with a fermented or rotten smell, mold or clear spoilage. Assuming that large pineapples are always tart and small ones are always sweet is not a sound selection rule.
How Should It Be Peeled and Prepared?
Clean it under running water before cutting, even though the peel will be removed; you can use a clean produce brush. Put it on a nonslip cutting board. Cut off the crown and base, stand it upright and remove the peel in strips. Remove the remaining hard eyes. Cut the fruit into pieces and remove the tough central core if desired. Direct the knife away from your hand.
Varieties and Uses
Varieties may differ in taste, color and texture. You can slice the fruit for a snack or use it in dessert recipes. The appearance of the peel does not establish an exact sugar or acid content.
Common Preparation Mistakes
Cutting without washing the exterior and leaving cut fruit on the counter for long periods are inappropriate. Refrigerate cut pineapple in a covered container at or below 4 °C / 40 °F. Limit room-temperature holding to two hours, or one hour when the temperature is above 32 °C / 90 °F; discard cut fruit that has exceeded that limit. Even with appropriate storage, do not eat it if spoilage is suspected.
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