How to slice, chunk and make carpaccio with pineapple.
Points to remember
- Cut leaves and base off fruit using a sharp knife. Rest the pineapple on its base and using a fruit knife, slice the peel in a downwards sawing motion to remove it, working your way round the whole fruit.Remove any 'eyes' by cutting small 'v' shaped grooves diagonally down either side of the eyes, again, working all the way around the fruit.Cut into thin rounds, or cut lengthways into quarters, remove the woody core and then cut into chunks.
- Ripe pineapples should have a good strong 'sweet' fragrance and a golden colour. Avoid fruits that have an unpleasant smell or a discoloured skin.