May 3, 2011

Pineapple Wedger

Picking the right pineapple.
There are so many pineapples out in the stores right now. But how do you tell if it's going to be good?
Several ways. 1: find one that has a yellowish tint to it. See this pineapple and it's green and brown but it also has YELLOW? Look for that.
2: pick it up. SMELL the bottom of the pineapple. It should smell sweet like a pineapple. Not like cardboard.
3. Loosely pull at the top of the leaves coming out of the top. It should come out very easily. (I find that this way isn't as the other two first.)
I often hear complaints about the Pampered Chef's pineapple wedger. I quickly wondered, "WHY????!?!? I LOVE this product!" So I investigated a little further and realized there are some valuable tips to make everyone love it.

Step 1: cut your pineapple in HALF. Do it in two parts. It's too long to do it all at once. So cut the bottom off, cut the top off, and then cut it in half.
Step 2: line up your wedger on your pineapple like this right on a cutting board. You have to rock it a little, back and forth to get it "attached" and then press down. Super easy. Get almost all the way to the bottom and then...

Step 3: put it BACK into the protective lid. It has little grooves in it that push the "meat" of the pineapple up and separate everything. Finish pushing it all the way down and VIOLA! It's done.

Step 4: Serve and enjoy. I love to use the leaves as a garnish because they're so pretty.
Don't have the pineapple wedger? Order yours today here!

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