Pineapple is a versatile fruit that's as refreshing as it is delicious. According to an expert, here's the easiest way to ...

Even if you're a proven pro at slicing and dicing a world of fruit, you're bound to learn something to take you into the ...

1. Peel and remove the core of the pineapple and cut the flesh into 2cm dice. 2. Weigh the pineapple and place in a high speed blender. Add 10% of the total weight of the pineapple in dark rum.

Purchase pineapple slices in juice, not heavy syrup, as you will be using some of the juice in the cake for extra flavor. Cut two extra pineapple slices in half and use them around the edges of ...

Other varieties, such as Smooth Cayenne, will need sweetening. One medium pineapple serves four people. To minimise waste, cut off the skin, then cut v-shaped diagonal ‘trenches’ from all ...

Add sugar and water, enough to soak the sugar. Cook stirring continuously tills the sugar dissolves. 2. 2. Remove stem of the pineapple, cut it into small pieces and add to the pan. Add saffron and ...

The pineapple can be cut and marinated with lime zest and chilli the day before. Cut the skin off the pineapple, cut into wedges and remove the core. Rub the lime zest and chilli over the pineapple.

Wash and dry the pineapple, cut into four then cut the hard core from the centre of the pineapple. Cut the flesh away from the pineapple, cut down the centre of the flesh and then into chunks.