We’ve all done it: eyed those ready-prepped tubs of pomegranate seeds at the store, then spotted the price of the whole ones. “I can do that,” you say to yourself, before getting home and covering the kitchen in so much pomegranate juice it looks like a weirdly purple murder scene. Then there’s the pineapple, which slides around the chopping board, putting your fingers at risk. You’re left with a large yellow pile of mush and pineapple skin with so much flesh left on that you end up nibbling it while trying to avoid those crispy little pineapple warts (technically called the “eyes”).
So today we’re going to share a tutorial for chopping up these delicious fruits like a pro. Pull out that DIY cutting board, grab a bowl and get yourself a Starbucks while you’re at it (with the money you saved from not buying the prepared stuff!). You’re only moments away from being able to make heaps of sweet and savory pomegranate recipes and a piña colada cake.
Ingredients and Tools:
- — 1 pineapple
- — 1 pomegranate
- — chopping board
- — large knife
- — 1-inch mini cookie cutter
- — vegetable peeler
- — large bowl
- — wooden spoon
Instructions:
1. Start with the pineapple. Place the pineapple on its side on a chopping board and slice off the top.
2. Stand the pineapple up and carefully slice off the skin in small strips. Keep the strips as thin as possible so you don’t waste any fruit. Don’t worry if you leave a few eyes behind.
3. Use the tip of the vegetable peeler to remove any eyes left behind. To make pineapple rings, place the pineapple on its side again and slice a round off the pineapple. Use a mini cookie cutter to cut out the hard core. This should leave you with a pineapple ring. Continue until all the pineapple is used if you only want rings. If you want pineapple fingers, chop the base off the pineapple, stand the pineapple up and slice top-to-base into quarters. Use a sharp knife to cut the core away from each finger, then slice each finger into two lengths. If you want pineapple chunks, simply chop the fingers into chunks.
4. For the pomegranate, place the pomegranate on its side on a chopping board and slice it in half. Using your hands, pull the sides of the pomegranate apart slightly to loosen the seeds. Take a large bowl and place the cut side of the pomegranate into the palm of your hand. Cup your hand to catch the seeds and lightly hold the pomegranate with your fingers. Place your hand over the bowl. Hit the back of the pomegranate hard with a wooden spoon until the seeds fall out. As they fall into your hand, tip your hand so they fall into the bowl. It’s actually less messy to let them fall into your hands. If you try to avoid this, you’re more likely to hit your fingers with the spoon. Also, the seeds are harder to release, as you’re more likely to squeeze the pomegranate. Repeat with the other half of the pomegranate.
Stand the pineapple up and carefully slice off the skin in small strips. Keep the strips as thin as possible so you don’t waste any fruit. Don’t worry if you leave a few eyes behind.
Do you have any tips or tricks for hard-to-cut fruit? Tweet us at @BritandCo!
