How Do I Cut Up "Wierd" Fruits and Vegetables?

by Bryan
(CA)

I can't seem to cut up avacados, mangoes, pineapples, etc consistently. It's summer and all those delicious fruits and vegetables are here. Is there a trick to getting these right every time?


Chef Todd Says:
Bryan-
Yes, there is a trick to each and every one of those. While basic knife skills will help you with cutting anything that appears on your cutting board, remember that fruits and vegetables are not manufactured. They are all different sizes, have soft skin or tough skin, have seeds or large pit, many things that complicate the process of removing undesirable parts while not wasting edible product.

It would be tough for me to describe carving every fruit I can think of in a blog post, but in general:
1) Is the skin edible or not? If not, the item should be carved to get to the flesh.
2) Is there a central core, stone pit, or seed cavity? Pineapple has a stalky core, mangoes have an oblong pit, avocados have a stone pit that needs to be removed without carving too much of the desirable fruit.
3) Is the flesh then scooped from the skin, or sliced? Once you remove the core, pineapple is diced or sliced, while avocado is scooped from the skin with a spoon.

So, consider your item, consider your knife, and what the best method is to remove skin, seeds, or pit with best edible yield.

In my upcoming DVD "Burn Your Recipes" Volume 1, there are step by step videos for correctly cutting 25 different items, including tropical fruit. Look for release by July 1st.

Thank you for your question. Ultimately, try different ways until you reach the one most comfortable for you with the best yield.

Chef Todd.