Food glossary



The pineapple, with its crown of leaves, is sold ripe and ready-to-eat and does not continue to ripen once picked. Supersweet 'Golden' pineapples have a sweet flavour and golden yellow flesh that is not too fibrous. Canned pineapple in syrup is also available.

Uses: The firm but juicy flesh holds its shape well and can be cut into slices or chunks to use in pavlovas, kebabs and fruit salads. Canned pineapple can be used in sweet and savoury dishes - add it to cakes and bakes such as pineapple upside down pudding or use in sweet and sour sauces.

To store: Store at room temperature for up to 4 days.

To prepare: Pineapples can be prepared in many ways. Cut off the leaves, and then remove the skin by cutting lengthways, being careful not to take off too much flesh. Make a diamond pattern to discard the eyes. Core and cut the flesh into slices or chunks.

Alternatively cut it lengthways into quarters, remove the core and serve each quarter complete with leaves. If you are not serving the flesh straight away, sprinkle it with a little lemon juice to prevent it from browning.