To me, the pineapple is the most cheerful fruit. It’s sweet, tropical and an exuberant shade of yellow. One simply can’t be sad while eating pineapple.
To find mine, I headed to the downtown Kansas City fruit and veggies mecca: The Farmer’s Market at the Historic City Market. I decided to walk there this past Saturday morning to take full advantage of the sunshine and good weather. It was busy, as it typically is on summer weekends. The market is open Saturdays from 6:00 a.m. – 3:00 p.m. and Sundays from 8:00 a.m. – 3:00 p.m. Beyond local food vendors, you’ll also find spices, flowers, antiques and other knick knacks around the square. The market is also surrounded by a wide variety of restaurants, serving everything from burritos and pizza to Ethiopian and Creole. So many, in fact, I have yet to try them all. Another summertime favorite is the fresh coconut stand, where they will chop the top off with a machete right there in front of you and pop a straw in it for you to enjoy as you shop around. But I digress. After grabbing my pineapple and a few other items, I grabbed the Streetcar home.
I must admit that it wasn’t until about this time last year when I finally learned the most efficient way to cut a whole pineapple, which is to first cut off the top and bottom, then thinly slice down the sides to remove the outer skin. Then, you can easily cut it into rings or cubes, whichever you prefer.
I’ve been meaning to try out some more pineapple-centric recipes this summer, but usually I scarf it all down before I get the chance… What are your favorite ways to use pineapple in the kitchen?
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