Sunday, November 13, 2011

Fibonacci Spirals

Pineapple is a symbol of hospitality, for some and not for all, I am sure.... I am in a bad mood today because someone is mad at me... so I am taking it out on my pineapple... I am going to peel it!

This is my third pineapple... because I was always intrigued to know if I am capable of peeling a pineapple the "right" way, that is not to waste any good edible flesh. The end result is that you end up with a beautiful spiral-decorated fruit to show.

My first pineapple made it to my blog, but it rotted away on my counter because I could not figure out how to peel it the "right" way and I couldn't tell that it was too ripe and it couldn't wait forever for my taking action. My second pineapple was peeled... alas, not the "right" way, and shamefully for me, not by me, but by a friend. We ate it, but I was unhappy! This is my third one, and I did my homework so this time I am ready... and today is the day.

First, do you know how to tell if a pineapple is ripe? See? Not so obvious! That's when you can easily pull off the spiny leaves off the top. So mine is ripe and ready to go... The leaves came off easily without any resistance. How do you like that! Instructions on how to peel a pineapple are everywhere you look, but many just cut it the "wrong" way. After some doing, I found a video showing an expert that did it so effortlessly the "right" way... in Thailand of all places. The woman "professor" did a great job demonstrating how to peel her pineapple that really inspired me to try for myself... So I bought a brand new 8-inch "never need sharpening" (I'd like to test that too) knife for this special task. Now, this is what you do: First you take away the top leaves. No, do not cut it off... just twist the entire bunch of leaves off. That worked perfectly well for me. But before proceeding, do you know that while the pineapple was ripening in your kitchen, all the sugar in it migrated by gravity to the bottom part? So the trick I learned is that after twisting off the leaves, you turn it upside down and put it in the refrigerator for half an hour for the sugar to migrate back evenly. Done! Not sure why that is so clever! If you want more sugar, just eat the bottom part and leave the top for your guest (or for the person who is mad at me today!)

So, after a lot of labor, this is my pineapple ready to be cored. Not too pretty, but that's mine! Now, how best to core this? Let's save it for the next blog. But there is a twist... some pineapple cores are soft and are edible and if you can tell, you do not need to core it.

If you are interested to learn how to do this from the master, a lesson is here. My pineapple is not as pretty as the one the master was working on in the video... but in all fairness, mine does not have a perfect spiral pattern as hers so I am happy with the way mine looks. Yummy! Let's eat it!

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