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PEELING PINEAPPLE

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PEELING PINEAPPLE

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Ingredients

Directions

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Growing up in Switzerland, a pineapple was an exotic fruits at the time, that was available in cans, generally in rings or chunks,  in sugar syrup. Through the years pineapples became available fresh on the market, but mostly they were very green, hard and with little taste. Only when I came to Asia, I really discovered the true taste, sweet acidity and full flavor of pineapples and until today it is one of my favorite fruits.

  1. Lay the pineapple flat and cut off approximately 3/4 inch (1.8 – 2 cm) on both sides (top and bottom).
  2. With a serrated knife, cut off the outer, brownish yellow to light green rough skin, approximately 1/2 inch (1.2  – 1.5 cm) following the contour of the pineapple. In order not to waste too much of the flesh, keep the slices fairly narrow. The brown “eyes” of the pineapple will remain.
  3. With a shorter, sharper knife, remove the “eyes” diagonally by cutting V- shaped incisions. The results should be an “eye-free” pineapple with a spiral design.
  4. At this stage you may want to cut the pineapple in rings and remove the hard core with a round cookie cutter or apple corer.
  5. Alternatively you may cut the pineapple in quarters lengthwise, and cut off the hard core ahead of slicing the pineapple.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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