What's not to love about super sweet pineapples? It's natures candy! This fun looking fruit may look intimidating, it's prickly all over and spiked at the top. Once you get past that tough exterior though, a deliciously sweet flesh is perfect for incorporating into numerous meals. I recently partnered with Frontera Produce which grows super sweet, golden pineapples in Vera Cruz, Mexico and sells them under the
Frontera Premium Gold Pineapple label in stores across America.
After receiving this care package from Frontera Produce, my first thought was to make a batch of
my most favorite martini ever. Since I have already posted about the delish pineapple infused vodka, I decided to take this super sweet fruit and use it in a few savory dishes.
In order to keep your entire counter from getting sticky, I recommend cutting on a cookie sheet to corral all the juices from the pineapple from getting everywhere. With your knife, lop half an inch off the top and bottom of the pineapple.
Turn the pineapple upright onto its base. Notice the dark brown "eyes" around the edge of the pineapple. Place your knife on top of the fruit just behind one of the eyes. The eyes run down the side of the pineapple in a column. Slice down to the bottom of the fruit slightly turning your knife at the top and bottom to follow the curved shape of the pineapple.
Cut off the rest of the pineapple skin by slicing down from top to bottom along each row of eyes (as revealed by your first cut). Your knife should be behind the eyes at approximately a 45 degree angle. Don't try to cut off too much of the peel at once or you will take a lot of good fruit with it.
Follow THIS LINK to read three new recipes and enter the contest to win fresh pineapple shipped direct to you from the growers in Vera Cruz, Mexico.
