The pineapple is an amazing low-calorie, fat free, cholesterol free, low-sodium fruit that is one of very few edible members of the bromeliad family. Its formation is curious in that each scale of the pineapple is actually an individual berry, and these berries fuse together around the central core of the fruit. When it comes to their nutrition content, pineapples contain high amounts of Vitamin C, manganese, are a great aid for digestion because of the dietary fiber they offer. It’s also a great source for energy, thanks to its thiamin content, which is a variety of B Vitamin.

Preparation

1. Lay the fruit on its side and, grasping it firmly with one hand, slice off the leafy crown and the base with a large, sharp knife.

2. Stand the pineapple on end and slice off the prickly rind in seven or eight downward strokes, cutting deep enough each time to remove the eyes.

3. Divide the fruit into quarters, and cut the triangular section of core away from each quarter.

4. Lay each quarter on its side and slice it crosswise into wedges of the desired thickness.