HOW TO SLICE EVERY FRUIT

Today we're going to learn how to cut every fruit when you hear the hammer alarm you know what that means use the hammer did i ever slice a grate you can slice a grape i have and if you're a professional chef your cooks hate 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 you can also slice it into fine slices but you want to cut them right before you use them also they're just going to get really weird and slimy strawberries this is a strawberry okay couple 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 in 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 big 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 gotta 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 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 going to do is cut it down the center from the stem end 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 plum nice and thin i do recommend leaving the skin on the plum i think the skin really adds some sort of texture and flavor to it lime this is a lime i'm going to 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 how you cut a line this is a lemon a lot of different ways you can cut this i'm going to cut it into supremes i cut both ends off just past where the pith is and then i'm going to peel it all the way around i'm going to follow the contour of the lemon trying to get all the pith off get rid of our skin and then we're going to take this and cut it in between the segments just to get those supremes 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 kiwi berries these are kiwi berries they are adorable what we're gonna do with kiwi berries is just take the little stem off right in your mouth but we're gonna cut one open and look how beautiful that is there's not much you have to do with them cut them serve them kiwi berries delicious and adorable this is a longan fruit or a langen 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 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 it's fragrant it's juicy great for cocktails great for desserts gooseberries these are gooseberries they have this beautiful kind of husk that actually when it hangs from the plant looks kind of like a lantern you peel the husk away and you're just basically going to cut it they 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 or even maybe something a little salty pear this is a prickly pear a prickly pear is basically the fruit from the top of a cactus all you really need to do is cut off both ends it's got a beautiful flesh on the inside you make a little incision and the skin should peel right away you get this beautiful beautiful piece of fruit most people just eat this hole like this but you can slice it and that is prickly pear star fruit this is a star fruit not much to do to star fruit basically it comes in its own wrap or you eat the wrapper all you really need to do with star fruit is slice it you take the end and 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 you eat it this is a rambutan or a bunch of rabbitants.

So what i 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 [Music] passion fruit this is a passion fruit delicious sour not hard to process chef knife cut it around the equator open her up oh looks good this is basically what you want to see nice kind of juicy passion fruit super sour but delicious mandarin orange 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 mandarin cinnamon 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 i 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 medium fruits [Applause] this is vepino melon when i hear pepino i think cucumber because pepino is how you say cucumber in spanish so we crack it open oh look at that i'm gonna give it a whiff um 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 going to take some of the seed pod out it's got a nice soft flesh and exactly like it advertises it tastes like a cross between a cucumber and a melon this is a quince it kind of 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 going to 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 going to 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 or the pomegranate was in the garden of eden it wasn't an apple it was a quince or a pomegranate a little trivia cherimoya this is a cherimoya i'm just going to 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 going to pull this away and eat it spit the seeds out and eat the flesh off of the skin and that's pretty good apple 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 in one round ring take the bottom off in a round ring and then just take the skin off okay peeled cut my apple in quarters and then i take the core out dragon fruit this is a dragon fruit you'll see these a lot in chinatowns across the united states but it's really easy to take care of 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 need 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 then has this beautiful interior

I'm going to cut this in half but look at that looks like sesame seeds kind of reminds me of cucumbers a little that's a dragon fruit avocado this is an avocado this i cut in my hand i take my chef knife and i'm going to 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 i mean 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 in some toothpicks and 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 uh you can dice that put it in salad you can also get a paring knife and do the cross hatch method if you're going to 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 peach this is a peach and this is how you cut a peach two types of peaches a free stone and a cling stone 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 going to 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 it however you want if you're going to do a tart you can just slice or you can just eat it out of hand pomegranate this is a pomegranate there's a lot of different ways to process these i'm going to show you two ways the first way i have a bowl i have a spoon and i have pomegranate i'm going to 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 mount see i got most of them out and you can go back and if there's any little pieces of the inner membrane you could take it out that's it that's how you cut a pomegranate orange this is an orange most people just peel this in hand and eat it like that i'm going to show you the way the chefs do it what we're going to do is take the top and the bottom off first and then we're going to peel the orange trying to hold the shape of it and get all of the pith off what we're going to make today is called suprems supreme just basically means the best part of the orange and then we get our small paring knife and we're going to cut sections just on the inside of each of the segments supreme of orange yellow plantain 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 going to 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'll 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 maduros are usually something from a sweet plantain green plantain similar to any other plantain.

This one just happens to be on the young ripe side it doesn't hasn't turned yellow yet hasn't gotten dark and it's not really super sweet it's really starchy gonna cut this the same way we would cut 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 hand 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 going to eat this like this it's probably not going to 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 then you smash them and fry them again it makes a toast mango this is a mango the way i cut a mango is i need a paper towel a chef knife and a peeler and i'll just peel it in my hand once i get about to here i'm going to 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 it's kind of fat i want to do it on the 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 the seed like i said is going to be right around there so i'm going to cut the edges off now with this piece that's the treat for the chef you eat it with this you cut however you want it in slices or in dices 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 here'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 you cut close to the seed on either side you cut the flesh off on this side get a paring knife i'm just going to make some cross hatch marks i go one way i turn it and i go the other way and you can turn it out and pop the mango out either like that that's delicious grapefruit 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 segments and what are we going to do now we're going to smash this grapefruit ready it's going to get messy oh boy that's visual live fruits durian okay you got to watch yourself as little dangerous as a durian or a durian fruit notorious for being stinky not allowed in bus stations not a lot on trains or airplanes they're 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 going to score it right the skin isn't it looks a lot tougher than it is i'm going to score it all the way around and it doesn't smell that bad usually it's a little stinkier right and then i'm going to get my towels i'm going to lean on it i'm going to pry it apart okay you pry it apart and this is what you eat inside and this is how you eat it 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 dorian this is a papaya okay i like to use my knife and what i'm going to do with this is i'm going to 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 going to cut this in half just to make it a little more manageable i'm going to lay it on its flat side and i'm going to 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 let me get rid of all the skin i'm going to put this one aside for now the seeds i'm going to put into a bowl i'm going to 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 papaya pineapple this is a pineapple and this is how you cut a pineapple we have a couple 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 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 it 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 on its side and take out that center core so once you get that core out you're kind of making it to some nice slices i have it nice and flat here really nice beautiful sliced pineapple 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 you're going to cut it directly in half with the skin on you're going to 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 do with a paring knife or a chef knife we're going to cut it almost all the way through and then we're going to 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 going to serve and make it look pretty.

This is a cantaloupe and this is how you cut a cantaloupe in a professional kitchen you always want to get things flat this is round it rolls around our board so what i'm going to first do is cut our ends off and then i'm going to 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 going to 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 going to cut it in half and then we're going to 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 plate or you can just cut it into slices either like that or dice it that's how i cut a cantaloupe pomelo this is a pomelo it's a close cousin to the grapefruit oranges uh it's a citrus fruit i take the top and the bottom off make 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 get this really kind of cool sarlacc pit alien look to it and then you're just going to 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 really want to eat pumpkin so this is a pumpkin this is classically what people use for jack-o'-lanterns i'm just going to whack this sucker in half okay i'm just going to cut the stem right off and then i'm just going to cut it directly in half and i'm going to kind of do what i call the ax murderer on it i'm going to 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 toaster seeds right next to it how do you do this is a honeydew and i'm going to show you how to cut it what i like to do with honeydews 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 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 i'm gonna scrape out all the seeds and all the seed 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 and you can just slice it i think it makes some nice slices for a fruit platter oh great watermelon 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 easy to cut and then i'm going to just cut it right down the center try and get it as even as possible just so it looks good okay open her up put this on the side cut it down the center again and then we're going to cut it like we're at a barbecue you can cut it one more time if the low 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 cross cut here and take these little edges off so that when you eat it you don't get that watermelon in your face it'll give you a cleaner bite and it looks like a little house oh boy you guys ready for this okay you guys ready again we're going for maximum maximum destruction here okay you ready i should have brought a second chef jacket guys you might not have cut every type of fruit today but if you kind of just look at it and see how it's shaped you can 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 to you