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How to cut a pineapple

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Pineapples are delicious tropical fruits that are rich in vitamins and minerals. They are used in a lot of drinks, desserts and they are even useful in main dishes too. As with most fruits, pineapples are also best eaten fresh compared to its can or jar counterparts. Most people prefer prepared pineapples though, because not everyone knows how to cut a pineapple.

What you will need:

  • Pineapple
  • Sharp knife
  • Chopping board

Here are the steps:

1. Prepare the pineapple

  • Turn the pineapple on its side, on the cutting board.
  • Using a sharp knife, cut off both ends of the pineapple (called the crown and stem).

2. Peel the pineapple

  • Make the pineapple stand on one end.
  • From the top to bottom, carefully slice the skin off the sides as thinly as possible.
  • Follow the shape of the fruit in slicing off the skin so you will not lose the good and sweet flesh.
  • Do not remove the dark spots or “eyes” while peeling the skin off.

3. Remove the eye spots.

  • Cut a groove in the shape of a v along the diagonal line where the eyes are found.
  • You will lose a little bit of pineapple flesh but this is easier than removing the eyes one by one.

4. Cut the pineapple

Circles or rings:

  • Lay the pineapple on its side and cut ¾ inch thick slices.
  • What you will have are pineapple circles with some ridges.
  • The tough core is edible but you may cut it out using a cookie cutter to have rings.

Strips or chunks

  • Have the pineapple stand on one end.
  • Cut from top to bottom into quarters then into strips.
  •  Lay the strips down and cut them smaller into cubes or chunks.


  • When selecting a pineapple, smell it from the bottom. The freshest are the ones that smell sweet. Sour odor suggests fermentation which you do not want in a pineapple fruit.
  • Fresh pineapples should not have bruising and the color at the bottom should be golden. The sides can have a little green but majority should be golden in color.
  • Overripe pineapples are mushy and soft which you should avoid.

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How to cut a mango

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Mango is a delicious tropical fruit. Most variants of mangoes are yellow and sweet when ripe, green and sour or tangy when unripe. How to cut a mango is simple and quick.

Ripe mangoes:

  1. Wash the mangoes.
  2. Set the mangoes on a cutting board.
  3. Turn a mango upwards, the bottom would be the nub (or a small circle where the fruit’s branch used to be before harvesting) and the tip is the pointed end. The mango you are holding should be like a triangle in this position.
  4. Hold the mango from one side and using smooth movements, slice through the other side. You will feel the core as you cut, avoid that hard part.
  5. Turn to the uncut side and do the same.
  6. Now you have three pieces, two fleshy mango “cheeks” and one hard core. The fleshy parts can be further scooped depending on what you need the mango flesh for:
  • Immediate eating:  spoon out and eat
  • Decorating, baking or serving to guests: use a melon baller to scoop or slide the flesh away from the peel using the edge of a thin glass (this creates a smooth solid flesh that may be cut in cubes or strips)

Green Mangoes

  1. Wash mangoes.
  2. Peel mangoes using a peeler or a knife.
  3. Slice the sides in your desired size until the core or seed is reached.

Additional tip:

  • Expect that green mango is a little firm while ripe and overripe mangoes tend to be soft, squishy and slippery so adjust your grip and knife movement with this in mind.
  • Avoid using a blunt knife or a bread knife because these may not cut through the fruit’s peel right away and make cutting difficult.

Knowing how to cut a mango properly will help in completing recipes faster and eating much more pleasant with the right size of fruit pieces.

 Read more about How to -  simple manuals on the web