Use only choice large well ripened sound pineapples. Wash and drain;
give the crown a twist with the hand, when it will come out easily if
the fruit is ripe. Set the pineapple on a board and with a large sharp
knife pare it by cutting slices down from the top all around, cut thick
enough to remove all the woody covering (the fruit in connection with
that has very little flavor), leaving only the deepest eyes.
After removing the eyes, take the pineapple in the left hand with the
base up and shred it by picking up small pieces all around with the
tines of a silver fork. It will come off easily from that end, leaving
the core, which should be wrung to obtain all the juice.
Let the fruit stand in layers with sugar, ¼ to ½ cup, (or ¼ to ⅓ cup
sugar, ½ to 1 tablespn. lemon juice and ¾ cup water) to each pint,
for some time before serving, or, serve plain and pass sugar with it.
Pineapple and strawberries or raspberries or oranges with lemon juice
and sugar are nice alone, or with cake, for dessert.