Pineapples – get ‘em year-round

Buying Tips: A pineapple’s color depends on the variety: It can range from deep yellow to reddish brown to green. Pineapple is always picked ripe: It does not get sweeter with time, it only softens. Pick a pineapple that is slightly soft with a deep sweet fragrance. The leaves should be firm and green. Avoid fruit with soft spots or dark areas.

To Store: If you like, chill pineapples before serving.

To Prepare: For rings or chunks, cut off the crown and stem end. Stand the pineapple upright and slice off the rind and eyes. Place the fruit on its side and cut crosswise into 1/4 - to 1-inch-thick slices. Core the pineapple with a pineapple corer or knife and cut into chunks, if desired. For wedges, with a long serrated knife, cut fruit lengthwise in half, then into quarters, cutting from the crown to the stem. Slice off the core by cutting along the top of the wedges, then slide a knife between the rind and the flesh, keeping the knife close to the rind. Leave flesh in the shell and cut into 1/4 - to 1/2 -inch-thick slices.