Has anyone else noticed how beautifully sweet the pineapples are this year? I've had several without that tongue-corroding enzyme at all. Best way to serve pineapple - use a cutter that takes out the flesh and leaves the skin intact, Break up the flesh and add some fresh, peeled, sweet orange segments. Sprinkle on some finely chopped fresh mint and mix in a quarter teaspoonful of vanilla paste. Stir it all up and return it to the pineapple shell. Mmmmmmmmm!