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Kim Yuen / kyuen@staradvertiser.com
Gilman Hu
Kim Yuen / kyuen@staradvertiser.com
To remove the eyes of the pineapple (third step), Gilman Hu makes short “V” cuts, thereby slicing out two eyes at a time and creating a spiral pattern on the fruit.
Gilman Hu read a column about a pineapple-slicing gadget that ran in the May 11 Crave section and wanted to share an “old-fashioned” way to cut the fruit that minimizes waste and produces a decorative centerpiece. He said all you need is “a sharp knife and some patience”:
>> First: Cut off the top of the fruit, as close to the crown as possible without leaving any of the crown behind. Then, cut off the bottom of the fruit, giving yourself a firm base.
>> Second: “Make thin slices from top to bottom, following the curvature of the fruit.” All of the rind should be cut away in this step; only the eyes should remain.
>> Third: “Lay the fruit on its side and make short ‘V’ cuts to remove two or three eyes at a time. … If you follow the eyes this usually takes you on a spiral from the top (of the pineapple) to the bottom.”
Hu said this procedure can be done a couple of days before you need to serve the fruit. Be sure to refrigerate it in an air-tight container.
When ready to serve, stand the fruit upright and slice downward, making eight to 10 wedges (like cutting a pie). Trim off the cores, which can be used in beverages, then cut the slices into 2- to 3-inch chunks. One fruit should produce 24 to 30 pieces.
I learn how from my cousin, who was a produce supply wholesaler to all the resorts here back in the day. This method is similar to mine, but I cut off the bottom first, then peel the sides like you would peel an apple. Then I cut the “V” around the eyes and follow the spiral pattern of them as I cut. I then cut the top off, because the top gives you a handle on the fruit to do all the previous cutting. Then just cut it in half lengthwise, cut out the core and slice.