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Nine shortcuts to prep fruits
September 15, 2015, 2:03 pm

Did you know that you can peel a mango with just a drinking glass; or that you can use a pastry tip to remove cherry stones? There are so many ways to peel, cut, or otherwise prepare fruit in the kitchen, but some are better than others.

If you love eating fruit, or use fruit in a lot of seasonal recipes, these nine small yet mighty shortcuts may just save you some valuable time.

Kiwifruit: Peeling kiwi fruits is a slippery business, which is why eating them the quick, lazy way with the spoon is ideal — unless, of course, you are cutting up the fruit for yogurt or a fruit salad. Instead of cutting a kiwi in half and then shaving off the skin, just use the spoon to scoop the flesh out from both halves.

Cherry tomatoes: To cut a bunch of cherry tomatoes at the same time for a salad, an easy trick, involving two plastic lids, is to place the tomatoes on one of the lids, hold the other lid on top of them and then slice through the tomatoes.

Mango: Ripe mangoes are pure fruity bliss, but peeling them? Not so much. No need to use a knife to get the skin off a mango: First, slice mangoes top to bottom along the pit, yielding two pieces of fruit, place the edge of the cut mango, where the skin meets the flesh, against the rim of a glass. With a little pressure, push the mango down the side of the glass, so that the peel remains on the outside and the fruit on the inside.

Pomegranate: As delicious as they are, pomegranates are notorious for leaving counters, cupboards and you splattered with sticky deep-red juice. To keep de-seeding process from turning your kitchen into a mess, cut a cone-shaped cap from top and a slice from bottom of pomegranate, and cut into halves. Use fingers to gently nudge the seeds from the rind and membrane while submerged in a bowl of water.

Banana: Ignore the handle-like stem. Turn a banana upside-down; the nubby pointed tip at the opposite end up. Pinch this tip between your first finger and thumb — this will split the skin of the banana cleanly, allowing to peel it back easily.

Avocado: The trick to cutting beautiful segments of avocado is to slice it while it is still in its skin, then gently scoop the slices out with a spoon.

Grapefruit: Get more juice out of a grapefruit by slicing it into segments lifted away from their membranes. This gives neater slices of grapefruit for eating with breakfast, or in a salad.

Watermelon: Cut a watermelon in half and then carefully shave off the rind taking as little of the red flesh as possible. Lop off last bit of rind on the end. Carve up into slices, then into even cubes.

Cherry: Do not have a cherry pitter? No problem; bust out your pastry tip and you will be just fine. Just remove the stem and place a cherry, stem side down, over a pastry tip. Press firmly and voilà – out pops the pit.




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