Fruit & Vegetable Preparation & Cutting

Peel your citrus:

When peeled, you can easily separate into individual sections by hand or use a knife to cut each section out.

If you prepare a platter, you can consider cutting the citrus into triangles with the skin on.

The easiest way to enjoy grapefruit is by simply cutting it in half horizontally, optionally sprinkle with confectioners’ sugar, and then dig it out with a spoon. You can purchase serrated grapefruit spoons to make it easier.

Some people may disagree, but I don’t see the peeling of apples or pears as a necessity in most cases, but you can do so using a peeler or a paring knife. You can use a special peeler for this kind of fruit or you can use a regular universal potato peeler.

It is always important to cut the center off:

When the center is out, simply cut the fruit into your desired shape.

Since these types of fruit start turning black after peeling, consider brushing them with lemon or citrus juice to slow down that process.

Pineapple is one of the types of fruit that a lot of people find hard to cut, but it is actually very easy!

To prepare pineapple, it is best to use a chef’s knife or a cleaver.

First, cut off the bottom part and then the top part with the leaves.

Let the pineapple sit and stay on one of the cut sides and carefully slice off the side peel (part by part).

For diced: Since the center is about 1”, it is not meant to be eaten, so use a chef’s knife to cut around the center and then adjust each piece into the same size and then dice.

For round slices: slice with a chef’s knife and then cut out the center using a 1″ cookie cutter.

This fruit needs to be peeled and if you want to do so, it is best to use a small paring knife (since the peel is usually too soft for any peeler).

It can be harder to remove the pit if they are still hard. You can prevent this problem by buying them based on when you want to eat them.

To remove the pit, place the fruit on a cutting board, and cut around the fruit from the bottom to top and back to create circles around the fruit (during the cutting, make sure that the knife is touching the pit). Then twist both halves to separate the fruit. The pit will stay in one of the halves, and then you must carefully remove by twisting or using a paring knife (if it’s not going out easily).

If you have a hard time separating the fruit, cut the fruit into quarters, and remove each piece quarter by quarter. If it is still not possible, consider cutting the flesh around the pit with a knife.

Berries are easy to work since you don’t have to (and even can’t) peel them.

Make sure to remove the stems.

With strawberries you have two option how to remove the calyx (core):

An egg slicer can be used to cut strawberries into equal slices.

Peel by hand (start from the bottom or top to penetrate the peel, then peel the whole banana). To make it easier, you can cut off the top and bottom of the banana.

After peeling, the banana will start to turn black, so consider brushing it with lemon juice to slow down that process.

The kiwi peel is edible and very healthy since it has a concentration of the majority of the fruit’s fiber, but not everyone appreciates the fuzzy texture, so the decision of eating the whole kiwi is totally up to you.

You can peel it with a small paring knife. Cut the top and bottom off. Then, cut off the rest of the peel while the kiwi is standing (part by part). Then, slice it or dice it. An egg cutter will cut it into equal slices.

If you have your kiwi for a quick snack, it is easiest to simply cut the kiwi into halves and dig out the flesh.

Tomatoes are optional to peel and if so, it is only for cooking purposes (not for salads). The easiest way is to perform a crosscut on the bottom and cut off the part after the stem. Then blanch them in boiling water for about 30 seconds. Place them into ice water to cool (about 1 – 2 minutes) and then simply peel them by hand.

If you decide not to peel them, just simply remove the center core by simply running a paring knife around at a 90°angle.

Then with a chef’s knife:

Onions and shallots are one of those vegetables that don’t need to be rinsed.

First, cut the onion into half before further peeling (cut through the root section to the other end).

Then, cut off the remains of the previous growth and leave the root part (this will hold the onion for dicing or chopping) or remove the root part for slicing. Then, peel the onion.

Cutting, chopping, or slicing

Before you start peeling, separate the garlic into single cloves by peeling the cloves off.

Peeling:

Cut or process:

If you have carrots from a source which confirms that it doesn’t use pesticides, you don’t need to peel them, and instead of washing them, thoroughly clean with a vegetable brush. You will benefit from the nutrients found in the outer layer of the carrot.

Use a regular (potato) peeler to peel them and then cut the bottom and top and off.

Cutting:

Similar to carrots, potatoes from a source that does not use pesticides don’t need to be peeled, and instead of washing them, thoroughly clean with a vegetable brush.

Use a regular potato peeler to peel them and then cut the bottom and top and off.

Cutting:

Since potatoes turn black after peeling and cutting, leave them in water before cooking.

Celery is easy to prepare since it can’t be peeled. Rinse thoroughly and brush with a vegetable brush.

Separate celery into individual stems and then:

You can buy both of them already precut or you can portion them by yourself.

Using a small paring knife, simply cut individual parts off from the major stem.

The stem can be sliced and eaten raw or used for soup, stew, broth, mashed potatoes, and slaw.

Asparagus as a whole is edible, but the closer you get to the bottom (away from the blooming part), the texture is woodier and more unpleasant.

This is why only the top ⅓ is served in fancy restaurants. In my opinion, the texture is fine in the first 2/3 of the plant, which is why I recommend utilizing that part for any meal.

These vegetables are usually eaten with the skin. Make sure to thoroughly wash, especially since some kinds of zucchini can have a “fuzzy” texture and this is a way to soften it for consumption. Optionally, peel with a potato peeler.

Cut into half (lengthwise), and for squash, also remove the seeds in the middle by digging them out with a spoon.

Final chopping:

These can be eaten with or without the skin based on your personal preference (some people find the cucumber skin hard to digest). Optionally, peel with a potato peeler.

Cut into half and remove the seeds in the middle by digging them out with a spoon.

Final chopping:

Peeling these is not necessary, but some recipes for spreads and salsas ask for it. Roast the peppers whole on a medium heat gas burner (watch carefully and remove if it starts steaming). Then, it will be very easy to peel by hand.

Remove the center and split into parts:

Cutting

Avocado is one of the healthiest vegetables out there.

Before you peel it, remove the pit by cutting around the avocado from the bottom to top and back to create a circle around (during cutting make sure that knife is touching the pit). Then twist both halves into two separate halves.

The pit will stay in one of the halves and can be simply removed with a teaspoon.

Peel the avocado by releasing the avocado from the peel using a soup spoon.

Slice, dice, mash, or puree.

I mentioned that most fruit and vegetables need to be washed and it is especially true for lettuce. You need to wash any lettuce very thoroughly to make sure to remove all dirt. After washing, dry the lettuce before the next steps using a kitchen towel. Optionally, separate into single leaves after washing, and use a lettuce spinner to dry it.

If you buy a head of lettuce, remove first the top leaves which cover the vegetable (optionally remove even more if the lettuce is less fresh and the other layers do not look fresh).

Lettuce can be ripped by hand, or chopped into large pieces, or even roughly chopped through. Another option, that is especially appealing for smaller versions of lettuce, (ie., romaine or bib) is to separate and serve the whole lettuce leaves.

Herbs are not only healthy, but also really tasty.

Each herb needs to be treated a little differently, but the general rules are: