| 1. Grab you pineapple and cut it lengthwise starting with
the fruit portion. |
| 2. When you've cut through the fruit, cut lengthwise across
the leafy top. You now have two halves, with the leaf and fruit
still connected. |
| 3. Talk one half and cut it in half again. You now have a
quarter of the total, core still intact. |
| 4. With a smaller paring or boning knife, starting just
below where the leafy top meets the core, run the knife along
the inside of the peel. |
| 5. Starting just below the core, pull the knife straight
across the top leaving the core attached, but freeing the flesh.
You can tell where core starts and stops, because it is much
firmer than the flesh and is a somewhat lighter colour. |
| 6. Pushing from one side, remove the loosened flesh from the
pineapple. |
| 7. Place it on the cutting board and slice 1 cm thick. Keep
the fruit pieces in the same order and hold them together as if
they were still one piece. |
| 8. Carefully, pick up the fruit and push back into its
original position, under the core and above the peel. |
| 9. Alternately, push the slices out about 2 cm in either
direction. |
| 10. Voila, cool looking pineapple |
