Pineapple has been one of my favourite fruits for as long as I can remember. The sweet, tangy, juicy flavour is unbeatable. Luckily, pineapples are pretty easy to find year round in grocery stores.
Pineapple are super rich in vitamin C – a one cup serving of fresh pineapple (not the canned stuff) contains 105% of your daily requirement. Since vitamin C plays a major role in the function of our immune system, pineapple is a great fruit to enjoy to help prevent us from getting colds and the flu.
Besides being incredibly delicious, I also think the pineapple is a beautiful fruit. The only problem is that once it is cut up to be served, it can look a little bland.
Today I want to share with you a way to display pineapple to make it fancy, festive and appetizing. This is my mom’s signature fruit plate and it’s always a crowd pleaser. Just look at it! So pretty 🙂
Before we can get to the fun platter decorating part, we need to select a pineapple to find a ripe one. Nothings worse than cutting open a pineapple to see that it’s not quite ready.
When choosing a pineapple, test the weight. A heavier one is a sign of a good one. Also check for mold, soft spots or brown spots. A sweet, fragrant pineapple is also a good sign. I also pull one of the leaves to see if it’s soft enough. When you pull one of the green leaves from the top, it should pull out easily.
Now let’s talk about cutting the pineapple.
You can watch my little home-made video here to see it step-by-step.
First, cut the entire pineapple in half, length-wise – even the green leaves.
Second, cut the pineapple into quarters in the same way so you are left with 4 quartered pieces.
After deciding how much pineapple to serve, the fun begins. You can prepare just one section, or all four.
To do this, you’ll first need to remove the core. Carefully slide a knife under the core to remove it from the rest of the pineapple.
To separate the flesh from the skin, slide the knife underneath, being careful not to cut off the green leaves.
Then, slice the pineapple flesh into thin sections and alternate the pieces for this zig-zag effect.
As am option, you can sprinkle cinnamon, all spice, brown sugar and/or cardamom on the top. This is what really takes this dish to the next level.
You can serve the pineapple alone on a platter or surround it with other fruits, cookies or garnishes.
That’s it! It’s super simple and a big hit.
Ever wonder why after eating too much pineapple you can get that tingly feeling in your mouth? Pineapple contains bromelain which is a complex mixture of substances including digestive enzymes. This enzymatic action in our mouths is what causes us to feel that tingly sensation.
Internally, bromelain can work as a digestive enzyme to help break down food (it is a common ingredient of digestive enzyme supplements). It also has other, less-researched benefits including excessive inflammation, coagulation of the blood and even to suppress tumour growth. These benefits are provided when bromelain is taken in therapeutic doses, not necessarily by just eating pineapple. Unless you’re eating like a pineapple a day 😉
Save the core!
The core is pack nutritionally with lots of goodies. I add them to smoothies since their fibrous texture can sometimes be too tough to handle.
What about the skin?
If you’re a lover of natural skin care like me, you can use the inside part of the skin as a face mask. Just rub the skin around to get a light layer of pineapple juice on the face. Let sit for 10 minutes and rinse off. The enzymes in the juice are working as a natural exfoliator.
Feeling inspired to make a smoothie with that leftover pineapple core?
This challenge includes all recipes so you don’t have to worry about what to make. And it’s not just smoothies. It’s simply using smoothies as a way to boost nutrient intake and give your body all the goodies it deserves.
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Special thanks to my mom for demonstrating how to cut the pineapple 🙂
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