Bear in mind when selecting fruit that sweet and juicy pineapples tend to have a hint of deep gold colour in the skin. There are two methods of preparing a pineapple shell as a container. The first is to halve the fruit lengthways, cutting straight through the leaves and body of the fruit, then to scoop out the flesh. The method here shows how to leave the whole shell intact, ideal for miniature pineapples, which can then be offered as containers for individual portions.
Lay the pineapple on its side on a cutting board. Take a large, sharp knife and cut off the leafy top. If you are intending to fill the empty fruit shell, reserve the top to act as a ‘lid’.
Use a sharp pointed knife to cut between the fruit and the skin, working evenly all the way down the length of the fruit and around. Leave some flesh on the shell so it is fairly thick and sturdy.
Turn the fruit over and cut off the base so that the shell will stand neatly and evenly. This also allows you to release the flesh from the shell easily.
Push a fork into the fruit and, holding the shell firmly in one hand, pull out the fruit on the fork. The flesh can be cored and diced, then replaced in the shell and served.
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