- down if they float.
- Let it soak briefly. A quick dip works, and up to around 30 minutes is the ceiling. Then drain.
- Rinse lightly or pat the pieces if you’re worried about any salt note at all.
- Eat soon after. The soak is a right-before-serving move, not meal prep for the week.
The whole point is contact between the salt and the cut surface, so don’t crowd the bowl or leave chunks stacked dry above the water line.
Tips, Timing, and Common Mistakes
A few things I’ve picked up after doing this more times than I can count:
- Soak right before eating, not days ahead. This isn’t a make-ahead step.
- Don’t oversalt or leave it sitting too long. The texture can turn soft and a little mushy.
- Ripe, juicy pineapple that’s already sweet needs less help than firm, underripe fruit that stings the most.
- In a pinch, skip the
