this fruit is fascinating. it’s got a very interesting look, presents really well (did your folks use to cut this in a spiral pattern to cut the “eyes” off?), and is very versatile — can be eaten fresh, as a juice, as a vegetable (in salads), in soups (like tom yum and sinigang sa pinya, which i haven’t tried yet), in savory dishes (piniyahang manok, pizza topping), and of course, as a desert ingredient (in ice cream, candies and cakes).
but i like them best fresh. with a sprinkling of salt.