When is a pineapple ready to cut?

In this brief article, we are going to answer the question “when is a pineapple ready to cut?”. We will also discuss how to cut and store a pineapple. In the end, we will discuss how to ripen pineapple.

When is a pineapple ready to cut?

A ripe pineapple is ready to cut when the shell is firm but is soft when squeezed. 

Pineapples with bright and robust green leaves are regarded as an indication of freshness.

The shell should preferably have a greenish-yellow color, which indicates that the fruit is ripe.

As pineapples ripen, their color gradually changes from green to yellow, and they stop ripening after they are plucked.

Generally, ripe pineapples have a sweet aroma in the bottom, around the base of the fruit. If pineapple is odorless, it may not be ripe.

Conversely, a pungent or bitter odor typically signals that the pineapple is overripe.

A big pineapple indicates that it is juicier, which indicates that it is going to be tastier and more appetizing.

The fronds, the spiky green top of a pineapple, can also be used to determine ripeness. Pull one of the fronds gently. If it peels off, then your pineapple is ready to cut.

How to cut a pineapple?

To cut a pineapple, place the ripe pineapple on a clean cutting board. Take out a sharp knife. Do not use a serrated knife as it will make pineapple lose most of its juice.

Remove the pineapple’s spiked top by holding it steady with your non-cutting hand and slicing downward about 14 inches.

Now spin the pineapple and cut the bottom part. Be careful to not chop off too much fruit.

Place the pineapple on its base. Hold the pineapple in place with your non-cutting hand. Following the fruit’s curvature, slice downward about 14 inches from the rind, beginning at the top. Repeat, following the pineapple’s shape and twisting as necessary until the entire peel is removed.

At this point, you should have a relatively clean, cylindrical pineapple, but before we proceed, let’s conduct a little grooming. 

Using a paring knife, carefully remove any remaining black areas or pieces of rind. These are inedible, but they can be combined with the discarded pineapple rind and core to make tepache, a Mexican fermented pineapple drink.

Find the core and move the knife to its outer edge while keeping the pineapple in an upright position. 

To remove one large pineapple lobe, cut straight down from top to bottom. Set the lobe aside. Turning the pineapple a quarter turn and slicing downwards again successfully cuts around the core of the fruit. 

There should be four huge chunks of pineapple flesh in addition to the firm core. The core may be discarded or saved for another reason.

Using one section at a time, cut each pineapple section into chunks, spears, or wedges. If you are preparing something like pineapple salsa, this is the ideal time to dice the ingredients.

How to store pineapple?

Fresh pineapple has a short shelf life. It ferments if left at room temperature for too long despite its protected surface and is readily damaged. If stored at room temperature, it should be consumed within two days.

The pineapple’s acidity will rise if it is stored at room temperature, but its sweetness will remain the same. By refrigerating the whole pineapple in a plastic bag, you can extend its shelf life to three to five days.

After trimming and slicing the pineapple, place it in an airtight container with juice, refrigerate, and consume within five to seven days. Before consuming, let the fruit come to room temperature to enhance its flavor.

Peel, core, and dice the fruit. Freeze for up to six months in airtight boxes, plastic bags, or sealed containers with their natural juice.

Three pineapples are required to generate one can of sliced rings. The fancy grade is derived from the sweeter pineapple bottom. To remove the metallic odors from canned pineapple, soak these pieces in cold water for an hour

Pineapple cans can be preserved for up to one year in a cold, dry cupboard. Refrigerate leftover canned pineapple in its juice in a sealed container and consume within one week.

How to ripen pineapple?

Cut pineapples don’t ripen after being harvested. After being separated from their stems, which convert starch to sugar, their sugar content cannot rise. However, they will get softer and more succulent.

In contrast to other fruits, pineapples will no longer ripen on their own once they have been harvested. This is because the stem is the source of their deliciousness. Once the stem is removed, the fruit can no longer make its sugar.

Therefore, some other ways are required to make it sweeter. Fortunately, we can assist in a variety of ways.

Store pineapple beside other fruits. Particularly with ethylene-producing fruits, such as bananas, cantaloupe, and apricots. As ethylene is a hormone that promotes fruit ripening, pineapple will also ripen when exposed to it.

Place the pineapple inside a polybag or other transparent bag. Allow it to ripen at room temperature for a few days. Within a day, you will observe a considerable difference.

Store the pineapple inverted. The stem should be exposed and the leaves at the bottom. If the pineapple has any leftover starch, it will be located in its base. Keeping it inverted allows the sugar which is in the bottom, to help pineapple ripen faster.


In this brief article, we answered the question “when is a pineapple ready to cut?”. We also discussed how to cut and store a pineapple. In the end, we discussed how to ripen pineapple.