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In my distant childhood pineapples were sold only in packages, peeled and cut into small pieces. They were sold in stores "vegetables and fruits", which always smelled of rotten potatoes, sour cabbage and was always dirty.

Pineapples were then brought from Australia (or New Zealand) and sold exclusively frozen. In times of the big holidays parents used to bring home a coveted bag with a pineapple and it was instantly eaten.

Because of this, in my mind, a pineapple has always been  something spicy-sweet with ice crystals, available only on holiday.
Now I live where pineapples are three times cheaper than potatoes and sold on every street corner.

Generally speaking, pineapples grow in many tropical countries, there are many varieties of them, and they grow, contrary to popular belief  not on palm trees, but on some small bushes, similar to aloe bush and cabbage at the same time.

грядка с ананасами
Pineapples can be large and small up to the smallest ones for a couple of bites.
They can be elongated or almost perfectly round.

Come with the yellow and dark green skin, which, incidentally, does not indicate that they are totally unripe. And those that are green, come in varieties: some get gradually yellow and start producing the aroma of a ripe fruit, and in some cases – they are dark green, and do not produce any smell.

The ripeness of the green ones is defined by the dried out brownish scales on the fruit. Dried up means ripe! These pineapples, in my opinion, are the most juicy.

For the reference, during the season that sort of pineapple will cost around 13 - 15 baht per kg.

Just as all sorts and varieties differ in appearance, they differ in flavor, taste and degree of sweetness. For example, pineapple from Phuket with its fragrance is very similar to strawberries. Those mixed with sugar, and waiting to become a fragrant strawberry jam.

When choosing yellow pineapples, choose fruits that are bright and smooth with rich color and pleasant aroma of ripe, sweet fruit, penetrating even through the peel.


However, keep in mind that the fragrance should not be too intense, or you risk finding a overripe flesh inside the fruit.  While choosing the right fruit make a little bit of extra pressure on the fruit with your finger, especially in places suspiciously dark.


At touch the pineapple should be a little soft and elastic. Substantial softness of a fruit tells us that "the fellow is a bit rotten."

And don’t be deceived that there is "only one 10 millimeters spot" -  it may well be that the inside is almost half rotten.


Special attention should be paid to the other side of the fruit, which is located around the "legs."


Maturation process begins at that point, and then gradually goes up to the barbed shaggy "crown."

Incidentally, this is why it is very difficult to find absolutely evenly ripened fruit.


Even in Thailand there is a variety of pineapples.

What kind of the fruit offered on the market, depends on your location and the time of year.

However, Thailand is a small country, so when such Samui pineapples are not yet ripe, they are brought from Phuket.

The scheme is like that: whenever there are ripe fruit of the season on the island they are usualy for sale.  Otherwise they are brought from the neighboring provinces. This applies not only to pineapples, but to mangos, watermelon, papaya ...

Thus, the pineapple in Thailand are available all year round, and they are always juicy, ripe and sweet! That is why in some months the markets are filled with only one sort of pineapple and then gradually it is replaced by another. In my opinion, those fruit from Phuket have strong and pleasant smell, and those from Samui are way juicier and sweeter.

I'll write a bit about the benefits of pineapples.


Pineapple contains almost all essential vitamins (C, B1, B2, B12, PP, pro-vitamin A) and a large amount of dietary fiber and minerals (potassium, iron, copper, zinc, calcium, magnesium, manganese, iodine, carotene). There is almost no fat and protein, carbohydrates - 11.6%, but the water - 85.8%, and it includes citric and ascorbic acid.

The only disadvantage of pineapple – is the acid. It corrodes the tooth enamel.

After eating it you should at least rinse your mouth with water (be prepared that the pineapple for a while changes the taste perception, so the water might taste bitter.) Another option - buy a blender and have pineapples and other fruits in the form of shakes, drinking it through a straw in order to minimize the contact of acid with the teeth.
There is more than enough acid in the fruit, so it should be avoided by those who suffer peptic ulcer disease and has high stomach acidity.


Now proceed to the procedure of peeling and cutting of this miracle of nature.

Of course, everyone is free to choose the best way. I'm just sharing what I think is the best.

Intuitively I came to the same way of pealing it myself, vaguely aware that someone has probably already invented it.

Yes, yes, sometimes the brain just turns itself off and you forget that before inventing the wheel, would be nice to "Google it" and take advantage of what has already been invented before you.

So, the above scheme was found in the web, and that's how I carve a pineapple myself:

Start with the "leg" cleaning it of the caustic leaves, for it to be comfortable to hold the pineapple.
Then rinse it under running water from dust and ants, which also would not mind eating sweets. Shake off the excess water, and a clear cut the " crown."

and holding the "leg" with your left hand use a sharp knife to remove layers of skin.

Like this:

As a result, we get an almost peeled fruit. The only thing that can spoil the pleasure of eating it, are the remaining "holes" and " stalk" inside the pineapple.

Thais - fruit sellers on the street and in supermarkets - got the hand to cut out these "holes" in a spiral, which if you look closely, forms a seemingly chaotic arrangement of former spines. They do it something like this:

I never learned how to cut, "spiral", therefore I simply pick them out.
For this purpose, we have adapted a small kitchen knife, which blade for safety regulations set by my caring husband, wrapped in electrical tape or ordinary plaster almost completely. Remaining open only a small site of the edge, not more than 1 cm.
Such a knife is very convenient to deal with those "holes."

The whole operation takes about 10 minutes, and you end up with the following "bristling hedgehog":

ЕIf it is hard to cut them out, you might have cut the rind is too thin. Then - go over the entire surface of pineapple once again.

Now we put it on a large plate and cut into four segments.

You can use a cutting board instead of a dish, but usually the fruit releases tasty juice, which will be lost on the board. And after the “surgery”, I always have from 50 to 100 ml of excellent fresh juice.

Important! In the photo the pineapple has its stalk cut out.

But as I recently learned, this stalk has something very, very valuable and useful for the body - bromelain. It increases the enzymatic activity, helps in case of reduced number of enzymes in the digestive juices. Helps break down food and absorb the protein. If translated into the benefits language - in the midst of abundant feast eat a slice of pineapple with a solid core or drink a glass of pineapple juice. Especially good bromelain digests fish, meat and sour-milk products.

Therefore, we do not cut off and do not dispose of the toughest and tasteless pieces - so-called "core", or "stalk", and cut it all into  slices:

As you can see - it is very easy! Now you only have to take bamboo sticks instead of the usual fork and have a sit on a couch watching a movie. Or chill in a hammock and enjoy the stars..

Enjoy your meal!

Альбом: фрукты-овощи

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