THE CAVENDER DIARY

Is there anything more summery than a fresh pineapple?

The kind that doesn’t come in a can of sugar-water.

Don’t be scared of the outer skin. They are pretty easy to core.

I’ll walk you through it.

Pick a pineapple that has leaves that pull out eaisly from the center, this means it’s ripe enough to eat.

With a sharp knife, cut the top off. That’s the part with the…….leaves.

Then slice off the bottom.

Stand the pineapple up, on the newly created flat edge, and slice down the side.

Continue around all the sides…….removing the outer skin.

Next, slice down the center of the fruit, just along the core. The core is the firmest part of the fruit.

Continue cutting off the fruit all along the edge of the core.

Slice each side into smaller slices…..

You could simply make bite-sized chunks,

or dice the strips into pieces about the size of corn kernels.

A good-sized pineapple will yield a little over 2 cups diced.

Now, to that bowl of diced pineapple add:

• 1 Small Tomato Diced
• 1 Finely Chopped Shallot
• 2 TBS Finely Grated Ginger
• Juice of 3 small Limes
• A Handful of Chopped Cilantro

Congrats. You just made Pineapple Pico de Gallo.

That wasn’t so hard…

Now, was it?

Try it over grilled pork, or just with corn chips.

You’re welcome.