Abstract:
Method and apparatus for preparing fresh pineapple and like fruit prior to slicing and canning or freezing such fruit. Whole pineapple are gripped in sequence intermediate their ends while skin is removed from such ends, after which their core is removed. Following trimming to predetermined length the external grip is released and the pineapple are supported internally while the remaining skin is removed and the pineapple are cut to cylindrical form of predetermined diameter. The removed skin, core and meat cuttings are utilized to the maximum extent to insure minimum waste in an economical procedure.