- soak entirely and just sprinkle a little salt on cut slices before eating. Not as thorough, but it works.
One thing I learned the hard way: go easy on the salt. My first attempt I basically brined the poor fruit like I was curing it, and every bite tasted like a margarita rim. Less salt, cool water, short soak. That’s the whole recipe. If you already salt other foods to balance flavor, the logic here is the same as soaking chicken in salt water, just with fruit and a far gentler hand.
The Payoff for a 30-Second Habit
That’s really it. A cheap, quick step that turns raw fresh pineapple into smooth, sweeter, tongue-friendly fruit. I drain the chunks, shake off the last drops, and bite in with zero prickle and a sweetness that feels dialed up a notch. For the price of a teaspoon of salt, I’ll take it.
