DINAYEN'S ENTERPRISE MANAGEMENT CO,.LTD

The peak season for fresh pineapple is from March to July, but it is available year-round in most markets.

Once the fresh pineapple is cut from the plant, it will not ripen any further, so forget about letting it ripen on the counter. Without any starch reserves to convert to sugar, it will simply begin to rot and ferment.
Pineapple Selection

Fresh ripe pineapples should have green, fresh-looking leaves in a small, compact crown, and a leaf should be easy to remove if fully ripe. Once again, the nose proves to be a powerful tool in determining ripeness.

The fruit should be plump, feel heavy, and have a strong sweet, but not fermented, pineapple aroma. Coloring may be green or yellow-gold, depending on the variety. Feel the bottom. It should yield to medium pressure, have no indication of mold, and the eyes should be bright, shiny, and flat. Avoid any that are dry or look old and wrinkly. Dark eyes, soft spots, and yellowed leaves are all indicators of a pineapple way past its prime.

Many grocery stores stock fresh pineapple and will peel and core it on demand using a simple machine. If you do not have the benefit of your grocer's machine, use a sturdy, sharp serrated knife to cut off the base and the crown. (Save the crown and try growing your own pineapple at home.)

Slice off the skin in a downward vertical motion, following the natural curvature of the fruit. Be sure to slice far enough in to cut off the eyes, which are woody, or dig out the eyes with the knife tip or the tip of a peeler. To preserve the escaping juice, trim the pineapple on a platter. Don't discard those skins just yet. They will still hold some juice which you can squeeze out. The center core of the pineapple is tough and fibrous. It is usually trimmed away before using the remainder of the pineapple flesh.