Essential Fruit Knife Skills
Working with fruit is less about speed and more about geometry. A stable foundation eliminates the rock and roll that leads to uneven slices and nicked fingers.
Sharpness is your primary safety feature
A dull knife slips on waxy fruit skins, while a sharp blade bites into the flesh exactly where you place it. Keep your non-cutting hand in a claw position, with fingertips curled inward.
- 8-inch chef's knife
- Paring knife
- Heavy wooden cutting board
- Bench scraper
What goes in.
- 1 unitCitrus (orange, grapefruit, or lemon)
- 1 unitStone fruit (peach, nectarine, or plum)
- 1 unitMelon (cantaloupe or honeydew)
Establish a Flat Base
Never attempt to slice a round fruit that is resting directly on its curve. Slice a thin layer off the bottom to create a flat contact point with your board before proceeding to further cuts.
The method.
Citrus supremes
Cut off the top and bottom poles. Set the fruit on its flat base. Use the knife to follow the curve of the fruit, slicing downward to remove the peel and white pith until the inner flesh is exposed.
Stone fruit wedges
Find the natural seam of the fruit. Slice around the equator until you hit the pit, then rotate your hands to twist the two halves apart. Remove the pit with a paring knife or by prying it out.
Melon prep
Halve the melon through the center. Scoop out seeds with a large metal spoon. Place the flat, cut side down on the board. Slice into thick ribbons, then rotate and slice across to form cubes.
Other turns to take.
Julienne
Stack thin slices of firm fruit like apple or pear and cut them into matchsticks for salad texture.
Brunoise
Take your julienne strips and gather them into a bundle, then cut crosswise into tiny, uniform cubes.
When it doesn't go to plan.
Use a bench scraper to move fruit off the board so you don't dull your knife edge by dragging it against the wood.
If fruit is slippery, lay a damp paper towel under your cutting board to keep it from sliding across the counter.
Save the scraps of citrus or melon in a separate bowl for infusions or smoothies.
The ones that keep coming up.
Why does my fruit turn brown after I cut it?
Oxidation happens when the flesh is exposed to air. If you aren't serving immediately, keep the pieces in a bowl of cold water with a squeeze of lemon or lime juice.
What is the best knife for soft berries?
A serrated tomato knife is ideal for delicate fruit like strawberries or kiwis, as the teeth grip the skin without crushing the soft interior.
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