Tips on Peeling and Trimming Fruits

TIPS: PREPARING FRESH FRUIT

PEELING AND TRIMMING FRUIT

· CITRUS FRUIT- To peel completely: cut a slice from the top and from the base.
Set the fruit base down on a work surface. Using a small sharp knife,
cut off the peel lengthways in thick strips. Remove the colored rind
and all the white pith (which has a bitter taste). Cut, following the
curve of the fruit.
- To remove rind: use a vegetable peeler to shave off the rind in
wide strips, taking none of the white pith. Use these strips whole or
cut them into fine shreds with a sharp knife, according to recipe
directions. Or rub the fruit against the fine holes of a metal grater,
turning the fruit so you take just the colored rind and not the white
pith. Or use a special tool, called a citrus zester, to take fine threads
rind. (Finely chop the threads as an alternative method).
· KIWI FRUIT- Follow the citrus fruit technique, taking off the peel in thin
lengthways strips.
· APPLES, PEARS, QUINCES, MANGOES, PAPAYAS- Use a small sharp knife
or a vegetable peeler. Take off the peel in long strips, as thinly as
possible.
· PINEAPPLE- Cut off the leafy crown. Cut a slice from the base and set the
pineapple upright. With a sharp knife, cut off the peel lengthways,
cutting thickly to remove the brown “eyes” with it.
· BANANAS, LYCHEES, AVOCADOS- Make a small cut and remove the peel
With your fingers or a knife.
· PASSION FRUIT, POMENGRANATES-Cut in half, or cut a slice off the top.
With a spoon, spoon the flesh and seeds into a bowl.
· STAR FRIUT (CARAMBOLA)- Trim off the tough, darkened edges of the five
segments.
· RHUBARB- Cut off the leaves and discard them (they are poisonous). Peel off
any tough skin.
· FRESH CURRANTS (RED, BLACK and WHITE)-Pull each cluster through the
prongs of a fork to remove the currants from the stalks.
· FRESH DATES-Squeeze gently from the stalk end to remove the rather tough
skin.