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.
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.
Coooking is about knowing the secret to success. It’s not the secret ingredient it’s the secret knowledge to do the task the best way. If the knife is sharp it should be done a certain way and if the circumstances are different then it should be done differently. But if you want to know how to do something the best way in a specific situation, the question shouldn’t be about the tool specifically but rather the technique for the situation considering the variables. I can tell you how to cut things with a dull knit but if the knife is sharp, my advice would be different
So far doesn’t smell like anything really or at least I haven’t noticed.
Probably my leggy ass jade. I got this thing as a pup in probably 2005 or 2006 and it has somehow survived a ton of BS. The pups that this thing has produced have all been much more successful than this one but I still love this thing.
This is the first pic that I have of the plant that I took presumably because it was when it was actually showing growth. I’m guessing that this was a few months after I originally jammed it in this weird rectangle pot. This was from September 2020 so I probably bought the original pineapple sometime around the original covid lockdown. I guess it is closer to 4 years and a couple months old actually. I have only repotted it once since then and it has only ever been in that window.
So from what I have read the minimum time to flower is about two years and temperatures play a big role in that. You can force the flowering stage with the gasses that apples produce (see comment thread from one of my older posts) but in my case it took about 4.5+ years for mine to start to flower. After the process begins it supposedly takes about 6 months to have a fruit mature enough to harvest. I only stuck mine in succulent dirt and sort of bound it in a plastic pot that was slightly too small and also watered it like the rest of my succulents. I essentially stressed it a bit with drying it out between watering and then soaking it when I did water it to get it to reach deep for the water. Liquid succulent plant food occasionally. I am a dick to my plants but they seem to do decently and I have no idea if any of that is really a good way at all.
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.