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May. 18th, 2009 05:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickI am not pleased with the Dole Fresh Fruit Company, Westlake Village, CA (www.dole.com.
Dole's directions for prepping pineapple (a fruit that really does not lend itself to eating out of hand) really suck.
Here are the directions...
1. Twist off the crown (leafy part at the top)
2. Cut in half, then in quarters
3. Trim off the ends and core, remove fruit from shell
4. Cut into bite-size pieces
Seems straightforward enough, right? So, what's the problem? Let's take it step-by step.
1. "Twist off the crown" might work but I prefer not to mangle my fruit. I slice the top off flat and even with my wonderfully sharp knife.
2. "Cut in half then in quarters." This is totally wrong because then you have four pieces, each with two cut sides, none big enough to stand upright firmly.
3. "Trim off ends and core, remove fruit from shell." Wrong again. The core is tasty. Eat it. Fiber is good for you. Also, it's not a shell, it's a peel. Think "shell" and you'll have half an inch of peel to throw away. Think "peel" and you will have a lot more pineapple left to eat.
4. "Cut into bite-size pieces." D'oh.
Improved directions for prepping a pineapple, with the reasons for each step.
1. Turn pineapple on its side. Slice off top and bottom of pineapple, giving you two lovely flat surfaces to work with.
2. Stand pineapple up on one of the recently-created flat surfaces. Proceed to slice downward, cutting off the peel like you'd cut corn off a cob. Rotate pineapple as you go. Make the peel cuts about 1" wide to keep from losing too much pineapple due to curvature.
3. Cut pineapple lengthwise into halves and then each half into halves and each of those into halves so that you have eight long, thin wedges.
4. Taking two of the long, thin wedges together, cut them crosswise five times to make bite-size pieces.
Better instructions. Dole, take note.
3.
Dole's directions for prepping pineapple (a fruit that really does not lend itself to eating out of hand) really suck.
Here are the directions...
1. Twist off the crown (leafy part at the top)
2. Cut in half, then in quarters
3. Trim off the ends and core, remove fruit from shell
4. Cut into bite-size pieces
Seems straightforward enough, right? So, what's the problem? Let's take it step-by step.
1. "Twist off the crown" might work but I prefer not to mangle my fruit. I slice the top off flat and even with my wonderfully sharp knife.
2. "Cut in half then in quarters." This is totally wrong because then you have four pieces, each with two cut sides, none big enough to stand upright firmly.
3. "Trim off ends and core, remove fruit from shell." Wrong again. The core is tasty. Eat it. Fiber is good for you. Also, it's not a shell, it's a peel. Think "shell" and you'll have half an inch of peel to throw away. Think "peel" and you will have a lot more pineapple left to eat.
4. "Cut into bite-size pieces." D'oh.
Improved directions for prepping a pineapple, with the reasons for each step.
1. Turn pineapple on its side. Slice off top and bottom of pineapple, giving you two lovely flat surfaces to work with.
2. Stand pineapple up on one of the recently-created flat surfaces. Proceed to slice downward, cutting off the peel like you'd cut corn off a cob. Rotate pineapple as you go. Make the peel cuts about 1" wide to keep from losing too much pineapple due to curvature.
3. Cut pineapple lengthwise into halves and then each half into halves and each of those into halves so that you have eight long, thin wedges.
4. Taking two of the long, thin wedges together, cut them crosswise five times to make bite-size pieces.
Better instructions. Dole, take note.
3.
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Date: 2009-05-19 01:50 am (UTC)no subject
Date: 2009-05-19 12:15 pm (UTC)no subject
Date: 2009-05-20 04:40 am (UTC)