Not only are pineapples and mangos two of the best tasting fruits on earth, they’re also surprisingly easy to cut. Let us share step-by-step how we prepare these tropical treats.
- Cut off the top and bottom of the pineapple using a large knife.
- Stand the pineapple upright.
- Starting from the top, slice off the skin in strips, working at a curve. Doing this will also remove the “eyes” (or brown spots).
- Repeat until all of the skin has been removed.
- If any large eyes remain, use a paring knife to remove them.
- For rings, lay the pineapple on it’s side and slice into 1/2-to-1 inch thick slices. Using about a 2-inch round cookie cutter, remove the core from the center of each slice. Discard the core rounds.
- For chunks, stand the pineapple upright and cut off the sides, leaving the center core. Slice the sides into strips and then cut into cubes. Discard the core.
- Stand the mango upright and cut off each side of the flat pit.
- Discard the pit.
- Using a paring knife, carefully cut lines into the flesh of the mango, ensuring you don’t cut through the skin. Cut a second set of lines to create a square or diamond pattern.
- Continue with the second half of the mango.
- Turn each side inside out so that it resembles a hedgehog.
- Carefully slice away the cubes of mango from the skin.
ORANGE & FIELD TIP: You can easily freeze pineapple and mango cubes by placing them in a freezer-safe storage bag on a flat baking sheet. This will ensure that the cubes of fruit stays separate instead of becoming one big ball. Once they’re frozen, remove the baking sheet and store the bags in the freezer.