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how cut and prepare a pineapple
Tips for Preparing Pineapple:
found this surfing whfoods.com, and I wanted to share because I was always intimidated by them.
"Pineapple can be cut and peeled in a variety of ways. Regardless of how you proceed, the first step is always to remove the crown and the base of the fruit with a knife.
To peel the pineapple, place it base side down and carefully slice off the skin, carving out any remaining "eyes" with the tip of your knife. Or cut the pineapple into quarters, remove the core if desired, make slices into the quarters cutting from the flesh towards the rind, and then use your knife to separate the fruit from the rind. Once the rind is removed, cut the pineapple into the desired shape and size.
You can also use pineapple corers that are available in kitchen supply stores. While they provide a quick and convenient method for peeling and coring pineapples, they often result in a good amount of wasted fruit since they often cannot be adjusted for different fruit size. Similarly, some markets offer devices that will peel and core the pineapple you purchase, but once again, this process may waste a lot of fruit.
A Few Quick Serving Ideas:
Combine diced pineapple with chopped shrimp, grated ginger and a little olive oil. Season to taste and serve this fragrant shrimp salad on a bed of romaine lettuce.
Mix diced pineapple and chili peppers for an easy to prepare salsa that's an exceptional complement to fish such as halibut, tuna and salmon.
Drizzle maple syrup on pineapple slices and broil until brown. Serve plain or with yogurt.
Chopped pineapple, grated fennel and cashews go well together and are especially delicious as a side dish to chicken.
Pineapple is a wonderful addition to fruit salads, especially those containing other tropical fruits such as papaya, kiwi and mango.
Cut fruit, if chilled, retains many of its nutrients for at least 6 days.
Everyone loves colorful, delicious fresh fruit salad, plus it's a perfect addition to any meal and makes a great snack or dessert. So why don't we enjoy fresh fruit salad more? Simply because it's been thought that cut fruit rapidly degrades, so fruit salad, which can take 15 minutes to prepare, would have to be freshly prepared to be good.
Now, a study published in the Journal of Agricultural and Food Chemistry has found that minimal processing of fruit-cutting, packaging and chilling-does not significantly affect its nutritional content even after 6, and up to 9, days.
In practical terms, this means that you can prepare a large bowl of fruit salad on the weekend, store it in the refrigerator, and enjoy it all week, receiving almost all the nutritional benefits of just prepared fruit salad.
If you're really pressed for time, packaged cut up fresh fruit, although more expensive, is a nutritionally sound option.
In this study, researchers cut up pineapples, mangoes, cantaloupes, watermelons, strawberries and kiwi fruit. The freshly cut fruits were then rinsed in water, dried, packaged in clamshells (not gastight) and stored at 41°F (5°C).
After 6 days, losses in vitamin C were less than 5% in mango, strawberry, and watermelon pieces, 10% in pineapple pieces, 12% in kiwifruit slices, and 25% in cantaloupe cubes.
No losses in carotenoids were found in kiwifruit slices and watermelon cubes. Cantaloupe, mango, and strawberry pieces lost 10-15%; pineapples lost 25%, although this is not of much concern since they are not usually consumed for their carotenoid content since this is not one of the nutrients in which they are most concentrated.
No significant losses in phenolic phytonutrients were found in any of the fresh-cut fruit products. "Contrary to expectations, it was clear that minimal processing had almost no effect on the main antioxidant constituents. The changes in nutrient antioxidants observed during nine days at five degrees Celsius would not significantly affect the nutrient quality of fresh cut fruit. In general, fresh-cut fruits visually spoil before any significant nutrient loss occurs," wrote lead researcher Maria Gil.
Pineapple is not a commonly allergenic food, is not known to contain measurable amounts of goitrogens, oxalates, or purines, and is also not included in the Environmental Working Group's 2006 report "Shopper's Guide to Pesticides in Produce" as one of the 12 foods most frequently containing pesticide residues. In fact, pineapple is often used as a fruit in allergy avoidance diets partly for these reasons, and for its bromelain (digestive enzyme) component.
Pineapple is an excellent source of vitamin C and manganese. It is also a good source of vitamin B1, vitamin B6, copper and dietary fiber. "
Sat. Oct 27, 9:06am
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