Easy Fruit Cutting Technique
A few years ago I was hosting a party, and my friend Heather came over to help with the logistics. Heather is a whiz in the kitchen and was constantly showing me new ways to make my prep work more efficient. My absolute favorite technique she taught me was how efficiently to cut up fruit. The technique isn’t rocket science – and many of you may already be doing this, but in case you missed my earlier post, get ready to cut your fruit prep time in half!
Let’s start with a cantaloupe. The first thing you do is cut the ends off the melon so that you have a flat surface area for the top and bottom of the fruit. (This is what you do with everything you cut, so apply this technique to anything that you put on the cutting board.)
Next, trim off the rind from top to bottom, turning the fruit as you go.
Remove any sections of rind you miss on the first go around, then cut the melon in half and remove the seeds. Cut into slices, then smaller squares.
The method is pretty much the same with pineapple. Trim off the top and bottom.
Cut off the outer skin.
Then slice into halves and then quarters. After the fruit is in quarters, cut off the core of the fruit. Then cut the quarter pieces one more time (so you’re down to eighths) then cube.
Now you are ready to make Grilled Pineapple Salsa or a killer fruit salad!!