There aren’t a whole lot of foods that taste as good as a fresh pineapple. Succulent and juicy, with a complex flavor that alternates between sweet and tart this is a treat that’s as good for you as it tastes. Pineapple has loads of Vitamin C, as well as Thiamin, Manganese, and B6. It has a low glycemic load for something that tastes so sweet, and is mildly anti-inflammatory which can help with sore joints.

When selecting a pineapple from the store, look for a fruit that is firm and has no soft spots. The produce managers at some supermarkets store fresh fruit at too low of a temperature. This keeps the fruits looking good for longer periods, but it also damages the flesh so that it rots before it’s ripe. If your pineapple feels like it just came out of the freezer, you might want to choose a different one.

Pineapples also have a long journey to many markets, so make sure there is no mold or funny white spots hiding in the rough skin. You should also sniff the pineapple near the bottom where it was cut from the plant. One a good fruit you’ll be able to smell the pineapple aroma and no musty smell.

Wash your pineapple before cutting it. Using a sharp knife cut the bottom ½” off and discard. Twist the top off and discard or save for garnish if you’re doing something fancy. Now stand the pinapple up and carefully trim the tough skin from the sides. Don’t go too deep here, if there are small pits you can dig those out later with a small paring knife but they are safe to eat if you want. Once you’ve removed the skin slice the fruit long ways to cut out the roughly 1” diameter core that runs through the center of the pineapple. You’ll be left with 4 big slabs of pineapple that you can cut into squares or strips. Toss them into a bowl and enjoy!