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How to peel a pineapple

Name: How to peel a pineapple
Prep time: 20 min
Total time: 20 min
Yield: 1 pineapple
Cuisine: French
Ingredients: 1 Pineapples

For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.

221 K 3.4/5 (49 reviews)

20 min.

Easy

2 €

1 pineapple ingredients

1 Ingredient

Last modified on: February 21^th 2011

For 1 pineapple, you will need:

1 1 Pineapples
Total weight: 2,000 grams

Times for this recipe

Preparation: 20 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 2 min.

You will need the following utensils:

A chopping board
A good knife

Your pineapple should be very ripe, to check this, you should be able to pull out one of the central leaves easily.

Stage 2 - ⌛ 1 min.

Start with top: cut about 1 cm or ½ inch beneath the leaves.

Stage 3 - ⌛ 1 min.

Then the bottom, remove 1 cm or ½ inch here too.

Stage 4 - ⌛ 4 min.

Stand the pineapple up, and cut vertically in strips to remove all the skin.

Stage 5 - ⌛ 3 min.

Go over the outside again to cut off any remaining "eyes". Pineapple should now be completely yellow.

Stage 6 - ⌛ 1 min.

Cut pineapple into quarters vertically.

Stage 7 - ⌛ 3 min.

Lay each piece flat, cut out the hard fibrous core. Also remove any brown over-ripe parts.

Stage 8 - ⌛ 3 min.

Then cut quarters as required for your recipe, here in medium size pieces.

Stage 9 - ⌛ 2 min.

Finally, squeeze all the pieces of skin or trimmings of flesh in your hands to extract the juice that you can drink or use in a recipe or a cocktail.

Remarks

This method applies to a Victoria Pineapple (small, but incredably tasty, especially if they come from Reunion), but of course it's the same for other kinds of pineapple.

Keeping: Several days in the fridge, covered by a plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	0	240 RDI=20 %	0	960 RDI=50 %	4,020 RDI: 50 %
Per 100 g	0	10 RDI=1 %	0	50 RDI=2 %	200 RDI: 2 %