So, a few days ago, I made Pineapple Salsa. I started with one groovy pineapple. As I'm sure I've mentioned before, my first job ever was working at a local natural foods market where I juiced fresh organic fruits and vegetables for crazy customers. It was there that I learned the secret to finding a ripe, sure to please pineapple: tugging on the centermost leaves of the top. If they pull out easily, almost eagerly, the pineapple is ready. This trick has always worked for me ... pretty cool, huh?
The pineapple was diced very small. The recipe called for minced pineapple, but this was as close as I got.