Tropical fruits are having a moment. Actually, they do every year, after winter citrus has moved on and before berries hit the scene. Pineapple is the headliner, available everywhere and reaching peak sweetness right now.
SHOP Look for one that gives a little when squeezed and shows no bruises or browning.
STORE A whole pineapple will keep on the counter for a few days. Refrigerate cut fruit in an airtight container for up to three days.
ENJOY To prep, use a chef’s knife. Chop off the top and bottom, then stand the fruit upright and slice off the bumpy skin. Cut into fourths lengthwise, remove the core from each quarter, and slice the flesh into chunks. Eat as is, blend into smoothies, or add to fried rice or stir-fries. It’s also delicious grilled, or on pizza if that’s your thing.
—Jenna Helwig
Photograph by Jennifer Causey
FOOD STYLING BY JULIAN HENSARLING; PROP STYLING BY CHRISTINA DALEY