If the fruit is ripe a sharp jerk will
usually remove each leaf readily, but the harder the leaves pull, the
greener the pineapple is.
[Illustration: FIG. 18]
An overripe pineapple is just as unsatisfactory as one that is not ripe
enough. When a pineapple becomes too ripe, rotten spots begin to develop
around the base. Such spots can be easily detected by the discoloration
of the skin and such a pineapple should not be selected.
[Illustration: FIG. 19]
101. PREPARATION OF PINEAPPLE.--Some persons consider pineapple a
difficult fruit to prepare, but no trouble will be experienced if the
method illustrated in Figs. 17 to 19 is followed. Place the pineapple on
a hard surface, such as a wooden cutting board, and with a large sharp
knife cut off the tuft of leaves at the top. Then, as shown in Fig. 17,
cut the pineapple into 1/2-inch slices crosswise of the head. When the
entire pineapple has been sliced, peel each slice with a sharp paring
knife, as in Fig. 18. With the peeling removed, it will be observed that
each slice contains a number of eyes. Remove these with the point of a
knife, as Fig.
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