HAVE YOU EVER SERVED PINEAPPLE BASKETS?

Wanganui Chronicle, Volume 80, Issue 244, 14 October 1937, Page 2

HAVE YOU EVER SERVED PINEAPPLE BASKETS?

It seems more than a little strange that for so many years housewives have gone along laboriously trimming away the natural beauty of the pineapples and consigning it to the 1 refuse pail instead of serving this fruit in its own attractive shell. Its lovely red-brown skin with its fascinating geometric markings, its tuft of spear like green leaves certainly seem designed to add zest to the enjoyment of its delicious flavour. This year’s host csss and housewife is treating this popular fruit with more appreciation of its decorative value. The very simple preparation is done in the following way. Wash the whole pineapple and dry well. With a stout, sharp knife, beginning at the base, cut lengthwise into halves, clear through the tuft of leaves. Cut these pieces again into halves. Next, run the knife through close to the skin of each section and cut the fruit part away from it, being careful not to cut through the strip of core at either end. Then slip the knife just beneath the core and cut from end to end, leaving a tough little bridge to hold base and leaves together. Remove the loosened fruit and the result is four receptacles with pheasant-like tails. The juicy fruit is then to be diced, sweetened or not, as the taste dictates, mixed with other dicings of