How To Slice Every Fruit | Method Mastery | Epicurious

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[Music] hi I’m Frank I’m a chef teah and super colored education and today we’re gonna learn how to cut every fruit when you hear the hammer alarm you know what that means [Applause] did I ever slice it great you can slice a grape I have and if you’re a professional chef your cooks ate you for it but if you ever want to slice a grape get a small paring knife there’s two ways you can do it you can cut along where the stem is can also slice it into fine slices but you want to cut them right before you use them all so they’re just gonna get really weird and slimy this is a strawberry okay a couple of things you want to do you want to take off the hull give it a little twist if there’s still a little hard piece in there get a really sharp paring knife and just the tip goes in here and you can turn the strawberry around and get that little hard piece of stem out if you want you can cut it in half and quarters or if you want to slice it for a nice tart or a salad but you just don’t want to get that little piece of stem in there it’s kind of like what’s the word I’m looking for I guess hard these are figs a lot of times you’ll see these dry fresh figs are a treat just take the stem off cut it in half but look how beautiful the flesh is and basically everything on this fig is edible you just got to be really careful with them because they tend to break up so if you’re gonna put figs on a salad or in a dish I would cut them and then place them on later on if you’re gonna roast them that’s great just to remember they don’t like being beat up too much this is a plum has a little stone in the center really easy to take out so all I’m really gonna do is cut it down the center from the stem ends follow it all the way around give it a twist the seed comes out if you want you can take your knife and pull the seed out like this but I also like to cut it into quarters so I’ll just cut it one more time give it a twist and the seed just pops right out from here you can slice the palm nice and thin if you recommend leaving the skin on the plum I think the skin really adds some sort of texture and flavor to it this is a lime I’m gonna show you how to cut them for tacos or beer and this is how I do it cut it in half put it on the flat side cut it in half again and then I usually cut it into little smaller pieces because I’m going to serve it either on a plate or stuff it in a beer and that’s a cut line this is a lemon a lot of different ways you can cut this I’m gonna cut it into Supremes I cut both ends off just past where the pith is and then I’m gonna peel it all the way around I’m gonna follow the contour of the lemon trying to get all the pith off get rid of our skin and then we’re gonna take this and cut it in between the segment’s just to get those two primes you can go back afterwards and take out the seeds I’m just trying to cut on the edge of it so that I get nice even slices of lemon and that’s how I cut a lemon these are kiwi berries they are adorable what would you do with Kiwi berries is just take the little stem off right in your mouth well we’re gonna cut one open and look how beautiful that is there’s not much you have to do with cut them sir Kiwi berries delicious and adorable this is a long end fruit or a long in they grow on trees obviously they got the stems there and it’s a close cousin of lychee fruit really all you want to do is kind of pierce the skin you can just kind of crack it and then open it up it kind of just squeezes out into your hand you can’t cut it away from the seed but they tend to cling to the seed a little and the flesh is kind of this really cool translucent flesh it’s sweet its fragrant its juicy great for cocktails great for desserts these are gooseberries they have this beautiful kind of husk and actually when it hangs from the plant looks kind of like a lantern you peel the husk away and you’re just basically gonna cut it you have almost like a citrusy taste to them and just a little sour but it’d be a great condiment for things that are fatty even maybe something a little salty this is a prickly pear a prickly pear is basically the fruit from the top of a cactus well you really need to do is cut off both ends we’ve got a beautiful flesh on the inside and you make a little incision and the skin should peel right away then you get this beautiful beautiful piece of fruit most people just eat this whole like this but you can slice it and that is prickly pear this is a star fruit not much to do to star for basically it comes in its own wrapper you eat the wrapper all you really need to do is start free to slice it you take the end then the top off everything on the star fruit is edible and you just cut into slices you don’t even need to worry about the seeds they eat it this is a ram ten or a bunch of ram Vuitton’s so what I’d like to do is just to make a little bit of an incision there and then you can peel the skin away what this has in the center though is a very hard seed but if you want to get the flesh off of the seed what you can do is cut around the seed it’s floral fragrant it’s also really juicy goes really well with gin and vodka when you get a bite of it you’re not really so sure what it is it has that kind of like sweet fragrant candy flavor this is a passion fruit delicious sour not hard to process chef knife cut it around the equator open er up Oh looks good this is basically what you want to see nice kind of juicy passion fruit super sour but delicious this is a mandarin usually what I’ll do is I’ll just get my thumb in there right where the stem is and I’ll peel it by hand and then all you really need to do is pull the sections apart and you eat the sections nothing else to be done Manor this is a persimmon it’s delicious but it can also catch you if you cut this when it’s not ripe and you eat it it has a very drying effect on your tongue and all I do is cut it open when I want to take any stem out I cut it in half and then make a little bit of a V cut and then you can just cut this into slices you can peel it or you can eat the peel this one looks like it needs to just ripen just a little bit more it’s kind of sweet it’s it’s getting there [Applause] this is veno milk when I hear Peppino I think cucumber because Peppino is how you say cucumber in Spanish so we crack it open oh look at that I’m gonna give it a whiff smells like a cross between a cucumber and a melon let me cut this in half the skin kind of peels away really nice I’m gonna take some of the seed pod out it’s got a nice soft flesh and exactly like it advertises it tastes like a cross favorite cucumber and a melt this is a quince Kevin looks like a cross being an apple and a pear quince needs to be processed before you actually eat it and the way that I do that is I’m gonna cut off both ends and peel the aroma when you first cut it is just amazing it’s super fragrant but you can see if you look at the flesh it’s really dry so quince needs to be cooked for a little while take off the peels cut it in half and then in quarters and then we’re gonna just take out the center just like an apple get in there angle your knife down to take out the seeds you want to make sure that you get all of that kind of Center pith out and then you just dice it this were the pomegranate was in the Garden of Eden it wasn’t an apple it was a quince or a pomegranate a little trivia this is a cherimoya I’m just gonna cut this in half and there’s a bunch of black seeds in the center it has a white kind of creamy flesh you kind of got to pull it away from the seeds to eat it you’re basically gonna pull this away and eat it spit the seeds out and eat the flesh off of the skin and that’s pretty good this is an apple two pieces of equipment I have a peeler and a knife first thing I do is peel the Apple take the top off with the peeler and one round ring take the bottom off in a round ring and then just take the skin off okay peeled cut me off on quarters and then I take the core out Joffre this is a dragon fruit you’ll see these a lot in China towns across the United States but it’s really easy to take care of it and cut up open you just want to cut off both ends look at that beautiful inside in the end the skin beautiful colors you want to cut off both ends and then all you really have to do is score it and the skin should peel right off you just get your finger underneath the skin and it peels right off and that has this beautiful interior I’m gonna cut this in half but look at that looks like sesame seeds kind of reminds me of cucumbers a little bit that’s a dragon fruit this is an avocado this I cut in my hand I take my chef’s knife and when it’s just cut and instead of moving the knife I move the avocado I just roll my avocado leave the knife stationary okay twist beautiful that one’s perfectly ripe this is where people get stabbed and cut and they make specialty knives for this you don’t have to really slam it just a nice little tap and you see how far the knife goes in twist it and then to get the seed off instead of grabbing at it you just take your pointer finger and your thumb and you pinch it off and it falls off give it to your kids put a glass of water it’s a tooth fix in 11 avocado tree when it comes to this there’s a couple of ways you can do this you can cut this in half and usually the peel will just come right off and this is you can dice that put it in salad you could also get a paring knife and do the crosshatch method if you’re gonna make guacamole put the knife in one way go the other way and then usually what I do is I just give it a squeeze and it pops right out if you squeeze it you kind of start with a nice dice of avocado and you don’t have to take it out and dice it it’s just pretty much already diced for you when you take it out of the skin eh this is a peach and this is how you cut a peach two types of peaches a freestone and a clingstone freestone peach that I have here the pit will actually come out just by kind of twisting and a little prying clingstone you kind of have to cut away and all I do is this cut it in half of the paring knife give it a twist see the pit comes out and instead of kind of digging at that and stabbing myself I’m gonna cut one more time and pull this away and then the pit just pulls away it goes in the garbage and then you can slice this however you want if you’re gonna do a tart you can just slice or you can just either hand this is a pomegranate there’s a lot of different ways to process these I’m gonna show you two ways the first way I have a bowl I have a spoon and I have a pomegranate and when I cut it in half so some of the seeds might get cut but it’s no big deal I put the cut side of the pomegranate into my palm and I get a spoon that’s fairly heavy and I tap and as I tap you can see that I’m rotating keep tapping until all the mound see I got most of them out and you can go back and if there’s any little pieces of them intermembrane you could take it out that’s it that’s it you could have pomegranate this is an orange most people just peel this in hand and eat it like that I’m gonna show you the way chefs do it what we’re gonna do is take the top and the bottom off first and then we’re gonna peel the orange trying to hold the shape of it and get all of the pith off and what we’re gonna make today is called she primps supreme just basically means the best part of the orange and then we get our small paring knife and we’re gonna cut sections just on the inside of each of the segments supremum of orange this is a yellow plantain same as the green plantain except it’s just a little riper a little softer it’s had a little time to mature and get a little sweeter we’re gonna process this and take out the flesh what I usually do with this I cut off both ends I do a little score just with the tip of the knife once twice and I get my finger under the skin and the peel just comes off like almost like a regular banana it’s super starchy it’s actually a little sticky right now you want to cook this before you eat it and before you cook it usually I was slice it into nice thick slices I’ll take this deep fry it give it a little bit of a smash and then fry it again that’s a Maduro and the doors are usually something from a sweet plantain similar to any other plantain this one just happens to be on the unripe side it doesn’t it hasn’t turned yellow yet it hasn’t gotten dark and it’s not really super sweet it’s really starchy can we cut this the same way we would cut of any other plantain I take the ends off the flesh is a little different color it’s usually a little Pinker just the tip of the knife to score the skin it’s a little harder to get off than the yellow plantain but if you get your hands under it your finger under it you peel it away the difference between this and a yellow plantain is sometimes the green plantain tends to oxidize the flesh is a lot firmer you’re not gonna eat this like this it’s probably not gonna be all that delicious this is where they’ll make plantain chips out of or you make tostones you take these you’ll cut them in slices fry them until they’re soft and you smash them and fry them again that makes a toast owning yeah this is a mango the way I cut a mango is I need a paper towel a chef’s knife and a peeler and I’ll just peel it in my hand once I get about two here I’m gonna take my paper towel and put the mango in the paper towel so it doesn’t slip and I don’t cut myself with the peeler get all the peel off and you’ll see that if I lay it flat its kind of fat I want to do them a skinny side so you’ll see it’s skinny the seed runs this way with the mango so I’ll take the mango stand it up go about a third of the way in and slice one lobe falls off the other lobe falls off to see that like I said is going to be right around there so I’m gonna cut the now with this piece that’s the treat for the chef you eat it this you cut however you want it in slices or indices same thing goes for the flesh over here you can just dice it up or cut it in thin slices and that’s how you cut a mango there’s another way to cut a mango don’t need to peel it again you want to stand the mango up not lay it flat and you cut close to the seed on the other side you cut the flesh off on this side get a paring knife you’re just gonna make some crosshatch marks they go one way I turn it and I go the other way and you can turn it out and pop the manga rock either like that mmm what’s delicious this is a grapefruit this is a pink grapefruit I’m pretty sure it’s a pink grapefruit I don’t have x-ray vision but usually you can see from the skin similar to most citrus fruits this is what I would do take off the ends and then I basically peel off the skin and then you just find the center and you take out the segment’s hoodoo now we’re gonna smash this grapefruit you ready it’s gonna get messy oh boy that’s visual by Friz Darien okay you gotta watch yourself it’s a little dangerous if Darien or a durian fruit notorious for being stinky not allowed in bus stations not allowed on trains or airplanes there patiently sequestered they are the scourge of Southeast Asia okay so what I’m going to do is I’m going to take a towel and hold it and I’m just gonna score it right the the skin isn’t it looks a lot tougher than it is I’m gonna score it all the way around and it doesn’t smell that bad usually it’s a little stinky ER right and then I’m gonna get my towels and I’m gonna lean on it I’m gonna pry it apart okay you pry it apart and this is what you eat inside and this is how you we need there’s a little seed inside you want to take the seed out and it kind of smells like onions and feet and that is a durian this is a papaya okay I like to use my knife and what I’m gonna do with this is I’m gonna cut off both ends and that’s a really nice looking papaya inside it should have that nice kind of pink blush on the inside so I’m gonna cut this in half just to make it a little more manageable I’m gonna lay it on its flat side and I’m gonna peel it I’m not too worried about the seeds getting on my board the seeds are actually edible I wouldn’t say they’re delicious but they kind of like remind me a little bit of a bland caviar and you get rid of all the skin I’m gonna put this one aside for now the seeds I’m gonna put into a bowl I’m gonna pull this over to the edge cut this in half open her up and then you just get your bowl scrape your seeds and pulp out and you can do this pretty much however you want you can slice it cut into large dice and that’s how you cut a pie hi this is a pineapple and this is how you cut a pineapple we have a couple of different ways of doing this but this is the way that I would do it take my pineapple take the top and the bottom off I lay it on the flat side and I’m just gonna peel away this the skin I make sure that I go deep enough to get all these little eyes out so get most of the eyes off I take the pineapple I split it right down the middle split right down the middle again and I get into quarters and right down here in the middle of the pineapple is really fibrous and kind of woody what I’ll do is I’ll lay it it’s on its side and take out that Center core so once you get that core out you kind of make it into some nice slices I have it nice and flat here really nice beautiful slice platter here’s another way to cut a pineapple and if you’re going to serve the pineapple on maybe a buffet or something that you want a little more visual this is the other way you can do it you take the pineapple and you’re gonna cut it directly in half with the skin on are you gonna go all the way through the top of the pineapple as well okay it looks really pretty like that and then you’re gonna quarter it all the way through try not to stab yourself I’m gonna lay it on its side and take out most of the core I’m gonna take off the end and then we’re gonna cut it not all the way through you can you do with a paring knife or a chef’s knife we’re gonna cut it almost all the way through and then we’re gonna cut it down this side and then down this side so that they pop out and that’s the way you can cut a pineapple for like a buffet or something that you’re gonna serve and make it look pretty this is a cantaloupe and this is how you cut a cantaloupe and a professional kitchen you always want to get things flat this is round it rolls around our board so what I’m gonna first do is cut our ends off and then I’m gonna peel it with my knife follow the contour of the cantaloupe get all the skin off you don’t want any of that green pith it’s not bad for you you’re not gonna get sick from it but it just doesn’t taste really good it’s just kind of bland and plain follow the contour so you get that nice cantaloupe shape we’re gonna cut it in half and then we’re gonna remove all the seeds and we’re just going to scrape the seeds out put on its flat side you can cut these little ends off those are snacks for you as the chef and you could slice it if you’re going to do a fruit or you can just cut it into slices eat it like that or entice it that’s how I cut a cantaloupe this is a pomelo it’s a close cousin to the grapefruit to oranges it’s a citrus fruit I take the top and the bottom off make it a little bit of a score not all the way through but just to break the skin skin can be used for candying but the skin and the pith tend to be used in the pomelo as well as the fruit crack it open you got this really kind of cool Sarlacc pit alien look to it I think you’re just gonna peel off these little nodes I’ve seen different vodkas flavored with pomelo it almost has kind of a savory flavor but it does smell a little more like air freshener than something you’d really want to eat so this is a pumpkin this is classically what people use for jack-o’-lanterns I’m just gonna whack this sucker in half okay I’m just gonna cut the stem right off and then I’m just gonna cut it directly in half and I’m gonna kind of do what I call the ax murderer on it I’m gonna stab right through push my knife all the way down and kind of just pull my knife down right if I just plunge the knife through and kind of make a guillotine motion a little it cuts in half really easy okay you scoop the seeds out and when you have the oven on you can toast the seeds I usually just wash these with a little water to get all this stuff off and toast as he’s right next to it this is a honeydew and I’m gonna show you how to cut it what I like to do with honeydew’s is square off the ends round things on cutting boards are dangerous and you cut your fingers a lot and then I use a small chef’s knife and I use that with a little slight sawing motion and then we cut it in half okay then we would get a bowl and give a scrape off all the seeds and all exceed pods what holds the seeds in there and then what I do is I’ll turn this on the flat side cut it one more time cut it again with this we could cut it just like this or we can dice I think you just slice it I think it makes some nice slices for a food oh great this is a watermelon and this is how you cut a watermelon watermelons can be a little unruly they’re really big they roll around a lot so what I normally do is I’ll cut the ends off give myself a flat side and if you want to eat that you can and then I lay it on its flat side so it’s easier to cut and then I’m gonna just cut it right down the center try and get it as even as possible just so it looks good okay open her up and put this on the side cut it down the center again and then we’re gonna cut it like we’re at a barbecue you can cut it one more time if the little watermelon is really big but then you just cut into slices so what you can also do if you want is after you have your slices you can do a little crosscut here take these little edges off so that when you eat it you don’t get that watermelon and your face it’ll give you a cleaner bite and it looks like a little house boy you guys ready for this [Applause] again we’re going from maximum maximum destruction here okay you ready I should about a second chef jacket guys might not have cut every type of fruit today but if you have just look at it and see how it’s shaved you could pretty much figure out how you want to cut it every single time there were some easy ones today there were some harder ones but don’t be afraid what’s the worst that can happen [Applause] [Music]

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