This is a pic of the window it has lived in for the last 5 years. I’d say it’s about 30 inches wide. My friend has one that is a decent amount larger but he has had it outside in the summer and in a larger pot. Mine has been confined to a smaller pot and treated like a succulent because I just assumed that it would grow the same way for whatever reason by being root bound and stressed a little with infrequent watering.
You’re welcome! For anyone else interested in the story about this pineapple adventure, check my previous posts.
I haven’t cut into it just yet because of a complicated situation with my diabetes but I figured all that out and I will probably have it for breakfast in the morning and then I will update this comment.
Edit: I couldn’t wait, it tasted delicious af!
Yes! I originally cut the top off of a store bought pineapple and planted it and then after many years it grew a new pineapple fruit. The new pineapple is much smaller but the head on this baby is pretty large and healthy.
I hope I can keep the cycle going with this pineapple lineage for many generations to come.
Yes it has been in a north east facing window the whole time. I don’t think my apartment was quite warm enough for the plant to flower for a long time so it took longer than it should have but this year I got lucky I guess.
Well I originally propagated the plant from a store bought pineapple almost 5 years ago and it finally began to flower about 4 months ago. Check out my other posts on this sub I think this is the 4th post I’ve made since I first noticed It was starting to flower
I feel like pineapple quality should be the term used to describe ultra high quality pics now like the opposite of potato quality because they are such an impressive thing. I’m going to start describing really nice high quality photos as pineapple quality from now on haha
The best advice I can give without being present to demonstrate is to let the knife do the work and essentially just slide the edge of the blade across what you’re trying to cut while only allowing the weight of the blade itself to apply the downward force until the edge catches. You should never really apply much downward force to cut in general so that the knife can actually slice instead of essentially wedging what you’re cutting apart. The hardest part is getting the blade to catch at first so it might take some finesse to start a cut but other than that there isn’t much else to it. Obviously there is a point that a blade is essentially unusable if it is completely blunt but in most cases a dull knife can get the job done. One last trick, for tomatoes and other soft things with a tough skin, using the point of the knife to slightly puncture the skin first will give you a place for the dull edge to catch to start a slice.
It’s all about the slice. One of the best lessons I ever learned in the culinary field is being able to cut with a dull knife
A true professional can do amazing things with the situation provided. A sharp knife would make things convenient but a real professional would be able to do something special even with dull knives. If op wants to do something special, then they need to forget the idea that the knife makes the difference and ask the questions about what they can do to show what they did to the food made that thing great. My greatest acknowledgment from cooking is when people notice that my effort is top tier. The inside didn’t have to be razor sharp to show that my cuts were intentional.
Let me know if you guys Want to see more I have tons of pics and eventually I plan to make a time lapse gif of the whole journey
Bonus daytime photo
Thank you! I was very excited to be able to successfully grow a pineapple plant indoors in a window that faces northeast. I wish I had a house with the ability to grow things in ideal conditions so being able to succeed with limited resources makes me very happy.