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tips how to peel a pineapple
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Once upon a time, before the advent of mass transportation, only the rich were privileged enough to taste pineapples. They became a status symbol, meaning that one had great wealth and enjoyed much prosperity if one was able to afford them. Nowadays, fresh pineapples are available just about everywhere, and few of us have to deprive ourselves of enjoying a juicy, sweet pineapple whenever we want. Now that’s my idea of progress. To peel a fresh pineapple, use a knife to lop off the bottom and the top. Cut away the skin and pry out any “eyes” with the tip of a vegetable peeler. Then cut the pineapple flesh into quarters and remove the tough inner core.
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In this pineapple crumble, the fruit works wonderfully with cinnamon and nutmeg, and the addition of sugar and butter creates a toffee-like base that’s delicious with a splash of rum.
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With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.
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A little sugar and heat can turn even sad pineapples into juicy gems. A low-effort dessert for all your gluten-free needs.
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Like creamy parsnip purée and shawarma-spiced carrot salad.
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The easiest way to core a pineapple is to quarter it and then slice off the tip of each wedge, as illustrated below.
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Nothing says late summer entertaining quite like buttery, Old Bay–scented shrimp that you shell and eat with your hands.
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DeVonn Francis shares his new spin on a Bombay & Tonic. DeVonn uses pineapple as a nod to his Caribbean roots, celery to complement the herbaceous notes in the gin, and bay leaf to tie all the ingredients in.
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My husband used to believe he hated pineapple because as a kid growing up in New England he ate only canned pineapple. It wasn’t until he was an adult and moved west that he discovered the glory of the Hawaiian fruit. Nowadays, fresh pineapple can often be found year-round at reasonable prices in mainstream grocery stores. Nothing compares with the taste of fresh pineapple. To peel a pineapple, chop off both ends and stand it upright. Cut the peel off with vertical strokes, then quarter the fruit from end to end. Remove the core from each quarter and discard. Lay the quarter flat and slice into wedges. You can find sushi rice in Asian markets.
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I make this marmalade in the dead of winter whenever my collection of confitures is running low, since, happily, good pineapple is always available. One pineapple yields a lot of jam—another thing to be happy about. The best way to judge if a pineapple is truly ripe is to take a whiff. If the fruit is ripe, it will smell strong and sweet and the flesh will be sweet, too. Using the old wives’ tale method of plucking a leaf from the top just means you’re going to get strange looks from the people in the produce department. And if you do it in France, where I live, you might even be reprimanded.
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Fresh pineapple conjures up images of sunshine, so what better way to cheer up a winter day than with a galette made with golden yellow wedges layered over buttery pastry? Today's pineapples tend to be quite sweet, so just a hint of cinnamon and sugar is all you'll need to bring out their bright flavor.
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Eating is practically a sport in Singapore, and these very popular pastries are part of he city-state’s eclectic and irresistible cuisine. Possibly Portuguese in origin, these intensely flavored pineapple tarts come in many shapes, from fancy open-faced tarts to carefully carved tiny pineapples. However, for the Lunar New Year, they’re made to resemble tangerines, a symbol of good fortune; in Chinese, tangerine is a homonym for “gold.” A decorative clove (not meant for consumption!) sits atop each one to mimic the fruit’s stem. Traditionally, fresh grated pineapple is used, but many modern cooks opt for canned pineapple. A long simmering turns the fragrant pineapple into a lovely amber-colored jam resembling tangerine flesh. Instead of adding food coloring to the egg-yolk glaze to enhance the pastry’s appearance, I add a touch of ground annatto seed to brighten up the dough. Without the natural colorant, the pastries still taste great.
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Cooking
Skip the TikTok trend, this simple method for cutting pineapple works every time.
Meredith Stettner
techniques
What can you do with the fruit besides, you know, just eating it? The BA test kitchen has three sweet, spicy, sour (and potent) suggestions
Bon Appétit
Cooking
The secrets that pineapples everywhere don't want you to know.
Alex Delany
Cooking
Plus, no more garlic-scented fingers for days.
Rebecca Firkser
Culture
Save yourself with this little tip we picked up from the Netflix series Ugly Delicious.
Sarah Jampel
techniques
Amy Albert
Videos
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From pineapples and watermelons to dragon fruit, papaya and many more, learn how to identify when every fruit at the grocer is ready to come home with you.
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Freshly frozen pineapple is the key to making the piña colada of your summer dreams. Break out the rum and coconut cream cause we're on our way to tropical heaven.
Get the recipe: BA's Best Piña Colada
Get the recipe: BA's Best Piña Colada
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Peeling an apple—seems simple, right? Chef Jacques Pépin shows us how it's really done.
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Freezing fresh pineapple definitely makes the best impact flavor-wise in this piña colada recipe, but you can use 8 oz. frozen pineapple if you wish. The world-famous Brad Leone makes BA's best piña coladas - just be careful, they may be sweet and delicious but they pack a punch.
Get the recipe: BA's Best Piña Colada
Get the recipe: BA's Best Piña Colada
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We'll show you how to make a kitchen cleaner with citrus peels and vinegar!
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In case you missed it, we've been killing it with our fruit Instagram game recently. Check out this compilation video of our latest posts.