The Best Ways to Cut a Mango (Once It's Ripe)

Fresh pineapple is a delicious fruit that instantly elevates a plain old fruit platter to a tropical treat. But before you can enjoy the sweet, tart fruit inside, you have to know how to cut the pineapple the right way. If you want to add pineapple to your menu but you're intimidated by the rough skin and spikey leaves, this tutorial is for you. We'll show you the best way to cut a pineapple, and the best part is you don't need any special knife skills to get started. The Best Way to Cut a Pineapple Watch the video below for a step-by-step walkthrough of how to cut a pineapple: <iframe itemprop="embedURL" width="560" height="315" src="https://www.youtube.com/embed/1XQjE7Q_QTY?si=QRAueEjyQf98SKnS?rel=0" frameborder="0" allowfullscreen=""></iframe> How to Know If a Pineapple Is Ripe Before you start cutting, make sure the pineapple is perfectly ripe. Otherwise, you'll have created more food waste by prepping a tasteless pineapple. Here are some simple tips to help you identify a pineapple that's sweet and juicy: Color of the Skin: A ripe pineapple should have a vibrant golden-yellow color, indicating that it is sweet and juicy. Avoid pineapples with green or brown patches, as they may not be fully ripe. Squeeze the Fruit: A ripe pineapple should have a slight give when pressed, but it should not feel too soft or mushy. If the pineapple feels firm, it may need more time to ripen. Sniff Test: Another way to check for ripeness is to smell the bottom of the pineapple. A sweet, tropical aroma indicates that the pineapple is ripe and ready to eat. If there is no scent or if it smells fermented, the pineapple may be overripe. Check the Leaves: Lastly, look at the leaves on top of the pineapple. While the leaves are not always the best indicator of ripeness, they should be green and healthy-looking. Wilted or dried-out leaves may suggest that the pineapple is past its prime. By using these simple tips, you can easily determine if a pineapple is ripe and perfect for cutting. Keep reading to learn the best way to cut your pineapple. The Easiest Way to Cut a Pineapple You just need three items to cut a pineapple into chunks - a sharp chef's knife, a paring knife, and a cutting board. We'll even teach you how to remove the core without a pineapple corer. Start with a ripe pineapple and place it on its side on the cutting board. Use a chef knife to cut off the crown of the pineapple, about 1/2" to 1" from the top. Then cut off the bottom of the pineapple. Now that you have a level bottom, place the pineapple right side up on the cutting board. Place your knife on the outer edge and carefully slice downward to remove as much of the skin as possible, working your way around the pineapple until all the skin is removed. If you want to leave the skin in place for presentation purposes, skip this step. If there are eyes (round pieces of skin) still left on the pineapple, you can remove those with a paring knife. Pineapple Chunks: With the pineapple still right side up, cut it in half lengthwise, straight through the center of the core. There will be resistance, so use even pressure. You will be left with 2 halves. Cut these halves into quarters and then cut again in eighths, using the same method of slicing down the center of the core. Lay the eight sections down horizontally and you'll be able to see a small sliver of the core left on each piece. Cut off the sliver of core from each section, then slice into even chunks. Pineapple Rings: Lay the skinned pineapple on its side and cut it into slices. Use a paring knife or round cookie cutter to remove the core from the center of each ring. Now you can use your cut pineapple in a fruit salad or fresh fruit platter! Serve immediately or refrigerate in an airtight food container for three to five days. You can also freeze fresh pineapple and blend it for a creamy frozen treat. Pineapple FAQ If you're still looking for answers, check out these frequently asked questions about pineapples: What Color Is a Ripe Pineapple? A ripe pineapple typically has a vibrant golden-yellow color on its exterior. This color indicates that the fruit has reached its peak ripeness and is ready to be enjoyed. A pineapple that is still green may not be as sweet or flavorful, so it's best to wait until it turns a golden hue before cutting into it. How Do You Know When a Pineapple Is Bad? There are a couple of signs that your pineapple may be past its prime. Look for dark brown spots or dry, withered scales. If the fruit is mushy and soft when you give it a squeeze, it's likely gone bad. Finally, if the pineapple has a fermented or overly acidic scent, it's probably past its peak freshness. Can You Eat the Pineapple Core? Yes, the pineapple core is perfectly edible. However, it's often removed because it has a tough, chewy texture and it's not as sweet and juicy as the rest of the fruit. If you own a smoothie shop and you're using pineapples for blended drinks, there's no need to remove the core. It can be blended with the rest of the pineapple and will actually give you a little more volume. Do You Need to Wash a Pineapple before Cutting? It's a good idea to rinse the outside of the pineapple before you cut into it. The tough rind protects the fruit inside, but when you slice into it, you may transfer dirt or germs from the outside of the pineapple to the inside. Use a bristle brush to give the pineapple a quick scrub under running water and you should be good to start cutting. Cutting a pineapple properly ensures that you get the most out of this delicious fruit. By following the correct cutting technique, you can maximize the amount of usable fruit, reducing waste and ultimately saving on costs. This is especially important in a commercial setting where every ingredient counts towards the bottom line. You can even repurpose the pineapple juice produced during the cutting process and make our pineapple BBQ sauce recipe.

Restaurant kitchens write their recipe cards with the knife cut sizes in mind, so you must learn how to perform the classic culinary knife cuts to become a chef. Skillful knife cuts aren’t just about presentation; they ensure food cooks evenly, enhance texture, and release aroma. Whether you’re considering attending culinary school or want to move up the kitchen hierarchy, use our types of knife cuts guide to brush up on the basics. Click any of the links below to skip to the type of knife cut that most interests you: Dice Julienne Mince Chiffonade Chop Brunoise Rondelle Batonnet Paysanne Knife Cutting Techniques <iframe scrolling="no" width="392" height="226" src="/v/?num=12539&width=600&height=500&embed=1" frameborder="0"></iframe> Different Knife Cuts Discover the essential knife cuts used in the culinary arts. From functional to decorative, each of these different knife cuts plays a role in creating a delightful mouthfeel and enhancing the flavor of your dish. To protect your hands, work with a well-sharpened knife and follow knife safety best practices as you master the different knife cuts. 1. Dice One of the most popular knife cuts, dicing, creates small blocks (aka “dice”) out of food items. There are three sizes of dice cuts: small dice, medium dice, and large dice. Small dice are foods cut into 1/4 x 1/4" cubes, medium diced items are 1/2 x 1/2" cubes, and large diced items are 3/4 x 3/4" cubes. Diced foods cook evenly and are aesthetically pleasing. Dice Cut Definition: The dice cut creates super-fine, consistent, and neat cubes. Dice Cut Size: The dice cut sizes are 1/4 x 1/4" for small dice, 1/2 x 1/2" for medium dice, and 3/4 x 3/4" for large dice. What Does the Dice Cut Look Like? The dice cut looks like small, cubed pieces. What Is the Dice Cut Used For? The dice cut is used for stir-fries, soups, and stews. How to Dice Follow these simple steps to easily dice almost any item. Wash and dry your vegetables before dicing them. You should peel most vegetables before cooking them, so peel your produce if necessary. Evaluate your item and see if there is a flat side you can rest against the cutting board for stability. Slice the entire vegetable into round steaks according to the size of dice you want to create. Slice the rounds into sticks (known as batons). Stack a few rounds together to expedite the baton-making process. Bundle the batons together and slice them horizontally to create cubes of your desired dice size. 2. Julienne The julienne cut, also known as matchsticks, are thin, evenly and meticulously cut planks. Introduced in the French cookbook "Le Cuisinier Royal" in 1772, the julienne cut is a timeless element of classical French cuisine. It ranges in size between 2" and 3" long and 1/16- and 1/8" thick. To achieve the julienne cut, you must work with a high-quality utility knife with a well-sharpened blade. The julienne cut works best on firm produce like root vegetables, apples, and carrots. Julienne Cut Definition: The julienne cut is a method of slicing food items into matchstick-shaped sticks. Julienne Cut Size: The julienne cut is 2-3" long and 1/8" wide. What Does the Julienne Cut Look Like? The julienne cut looks like thin, even planks. What Is the Julienne Cut Used For? The julienne cut is used for extra crispy fried potatoes, adding apples and vegetables to salads, and vegetables for Asian noodle stir-fries. How to Julienne Follow these steps for the classic way to julienne foods: Make the produce rectangular by cutting off any rounded ends. Slice the vegetable into 1/8" thick planks. Stack the planks and then slice them lengthwise into 1/8" strips. Trim the 1/8" x 1/8" strips so their length is between 2-3". Short Cut Julienne While the method above is traditional, you’ll waste a lot of the vegetable by squaring it off. Try this shortcut to reduce food waste and save on prep time. Shortcut julienned pieces will be slightly pointed at the base compared to vegetables cut using the classic method. However, the pointed edge can add visual appeal. Slice your vegetable on an extreme bias into 1/8" planks. Stack the 1/8" planks and cut them lengthwise into 1/8" sticks. 3. Mince At just 1/16 ", mincing is the smallest knife cut size without chopping food into a puree or pulp. Aromatic root vegetables like ginger and garlic are the most popular candidates for mincing. Minced vegetables are often used as a seasoning or added to stir-fries and soups where their flavors distribute evenly. Minced aromatics practically dissolve when sauteed, leaving behind their strong flavor and aroma. Additionally, chefs mince their garnishes to create artful plating presentations. Mince Cut Definition: Mincing is the finest level of dicing and creates the maximum flavor dispersion. Mince Cut Size: The mince cut size is 1/16". What Does the Mince Cut Look Like? The mince cut looks almost granular. What Is the Mince Cut Used For? The mince cut is used to prepare aromatics for seasonings, stir-fries, and soups. Garnishes are minced for plating presentations. How to Mince While these steps can be used on any vegetable, we’ve chosen to explain the mincing process with carrots. Carrots are the standard vegetable culinary schools use to teach knife skills. Start by julienning your carrots. Form your fingers into a claw and anchor the julienned carrots to the cutting board. Slice the julienned carrots into the smallest pieces you can achieve, aiming for 1/16". Retract your fingers as you slice. If desired, run your knife through the carrot pieces to make them even smaller. 4. Chiffonade Chefs use the chiffonade knife technique to cut leafy greens and aromatic herbs into long, thin strips. The official translation for the French word chiffonade is rags, but don’t let that deceive you. The chiffonade knife cut creates beautiful curling strips that resemble ribbons. Garnish pizzas and pasta with ribbons of basil or create a gourmet salad by cutting different types of greens in the chiffonade style. Chiffonade Cut Definition: Chiffonade is a French cooking technique for slicing herbs and leafy green vegetables into long, thin strips. Chiffonade Cut Size: The chiffonade cut creates 1/8" strips. What Does the Chiffonade Cut Look Like? The chiffonade cut looks like ribbons of leafy greens. What Is the Chiffonade Cut Used For? The chiffonade cut is used for garnishing pasta, topping pizza, and creating artful salads. How to Chiffonade Cut Wash and dry the leafy greens. Lay them flat on top of each other on your cutting board. Roll your stack of greens together. Slice your greens widthwise. Cut through your greens quickly to minimize bruising and discoloration. 5. Chop Chopping is slicing vegetables into small pieces of the same relative size, making it the easiest knife cut. Chefs rely on the fast and simple chopping method for recipes where the appearance and texture of the ingredients don’t matter. The classic cooking base, mirepoix, and purees use chopped vegetables. Chop Cut Definition: When it comes to cooking, chopping is a generic term for cutting bite-sized pieces of food. Chop Cut Size: The chop cut size is self-determined. What Does the Chop Cut Look Like? The chop cut looks like non-uniform, relatively even-sized pieces. What Is the Chop Cut Used For? The chop cut is used for mirepoix and preparing ingredients for pureeing. How to Chop Wash and dry the produce. Peel them if necessary. Decide how large you want your pieces to be. Cut the produce into similarly sized pieces. Back to Top 6. Brunoise Brunoise is a French word that translates to tiny cubes, and it is the smallest cubed knife cut. An offshoot of the julienne, chefs set their julienne pieces side by side and then dice them into 1/8" cubes. Precision is key, or your brunoise cut will become a mince. Chefs favor the brunoise cut for their soups, stews, and stocks, but also use it to create garnishes. Brunoise Cut Definition: The brunoise cut is the smallest form of the dice cut and is derived from the julienne cut. Brunoise Cut Size: 1/8 x 1/8". What Does the Brunoise Cut Look Like? The brunoise cut looks like tiny cubes. What Is the Brunoise Cut Used For? The brunoise cut is used for soups, stews, stocks, and garnishes. How to Brunoise Start with a julienne cut item. Cross-cut the julienne horizontally into 1/8" equal-sided cubed pieces. 7. Rondelle Rondelle, which means round, are coin-like pieces cut from cylindrical or conical vegetables. It is one of the easiest classic knife cuts to achieve. Typical candidates for the rondelle cut are cucumbers, carrots, zucchini, and eggplant. Because rondelle mirrors the shape of the product, there aren’t precise dimensions for this cut. However, the rondelle pieces must be uniform and have the same thickness. Most chefs cut their rondelle slices between 1/8 to 1/2" thick. Produce cut into the rondelle shape is perfect for roasting, sauteing, and raw consumption. For variety, you can adjust how you perform the rondelle cut. Achieve coin-like rondelle pieces by slicing your vegetable straight. If you want to create an oval rondelle cut, slice the vegetable on a 45-degree bias. For a pretty plating presentation, use a channel knife to carve 6 stripes along the length of your vegetable before slicing it to yield star-shaped pieces. Rondelle Cut Definition: The rondelle cut slices round or oval-shaped food items into coin-like pieces. Rondelle Cut Size: The rondelle cut is 1/8- to 1/2" thick and its height corresponds to the product it's cut from. What Does the Rondelle Cut Look Like? Depending on whether you cut it straight or on a bias, the rondelle cut looks coin-like or oval. What Is the Rondelle Cut Used For? The rondelle cut is used for vegetable roasts, sauteed vegetables, veggie trays, and salads. How to Rondelle Cut Follow these steps to achieve the rondelle knife cut: Wash your produce and peel it (if necessary). For round rondelle slices, cut the vegetable straight down into uniform circles of your desired thickness (between 1/8 and 1/2"). For oval rondelle slices, cut your vegetable at a 45-degree angle into your desired thickness (between 1/8 and 1/2"). For decorative rondelle slices, use a channel knife to carve stripes into your vegetable before slicing it. 8. Batonnet The batonnet cut, which means baton or stick in French, produces thick, rectangular vegetable sticks. The measurements for the batonnet cut are 1/4" x 1/4" by 2 to 2-1/2". Chefs favor the batonnet cut for vegetable presentations since they’re easier to handle and hardier than the classic julienne cut. Slice your vegetables into an attractive batonnet shape to elevate your charcuterie board or slide batonnet sticks into a charcuterie cone for a trendy, portable appetizer. Batonnet Cut Definition: Batonnet is a French term that translates to small stick, so when chefs use the batonnet cutting method, they are slicing food items into small, square sticks. Batonnet Cut Size: The batonnet cut size is 1/4" x 1/4" x 2-2-1/2". What Does the Batonnet Cut Look Like? The batonnet cut looks like thick, squared sticks. What Is the Batonnet Cut Used For? The batonnet cut is used for charcuterie boards, French fries, stir-fries, and veggie platters. How to Batonnet Cut Cut off both ends of the item (this is known as topping and tailing). Form the item into a rectangle by squaring off its sides. Cut the rectangular item lengthwise into 1/4" slabs. Stack the 1/4" slabs and slice them into 1/4" strips. Trim the strips to achieve a length between 2-2-1/2". 9. Paysanne Chefs use the paysanne cut to create thin slices of vegetables that mirror their natural shapes. Paysanne is a French term that translates to country-style because it is less precise than other knife cuts used in classic French cooking. The paysanne cut size is 1/2 x 1/2 x 1/8". Paysanne Cut Definition: Paysanne, which means country-style in French, is a cutting method used to slice thin, naturally shaped food pieces. Paysanne Cut Size: The paysanne cut is 1/2 x 1/2 x 1/8". What Does the Paysanne Cut Look Like? The paysanne cut looks like thin slices of produce that mirror its natural shape. What Is the Paysanne Cut Used For? The paysanne cut is used for dense soups and thick stews. How to Paysanne Cut Since the paysanne cut mirrors the natural shape of the food item, how you’ll use the paysanne cut depends on the vegetable you’re slicing. Paysanne is often used to cut different types of potatoes, carrots, onions, and celery. In our example below, we explain how to paysanne cut carrots. Cut the carrot in half. Cut the thinnest part of the carrot lengthwise into four pieces. Place the four pieces together and position your fingers in a claw atop them, anchoring them to the cutting board. Slice the carrot pieces into small triangles, retreating your clawed fingers as you slice. Slice the thick, second half of the carrot in half, lengthwise. Then, slice the halved pieces lengthwise into 3 long pieces. Place the 6 long pieces next to each other. With your hand in a claw, anchor the carrot pieces to the cutting board and slice them into small pieces. Like before, retreat your clawed fingers as you slice. Repeat with as many carrots as necessary for your recipe. Back to Top While it takes more time, using culinary knife cuts will ensure your dishes cook correctly and create a professional presentation. Sharpen your knives, grab a cutting board, and start practicing the different knife cuts. You can always refer back to this guide whenever you take on a new recipe.

From trendy avocado toast to guacamole, avocados have gained immense popularity over the past few years. Not only are they deliciously creamy and versatile, but they also offer a range of health benefits. While it may seem like a simple task, cutting an avocado can sometimes be a bit tricky, especially if you’re new to it. Below, we’ll cover how to properly cut and prepare avocados, allowing you to create a slew of great-tasting avocado recipes. Shop All Frozen Avocados Cutting an Avocado To properly cut an avocado, use the following steps: Prep and Begin Cutting - Wash your avocado and place it on the cutting board. Using your produce knife, make a vertical cut from the top of the avocado to the bottom, going all the way around. Be careful not to cut too deeply, as you want to avoid hitting the pit in the center. Separate the Halves - Once you’ve made the initial cut, gently twist the two halves in opposite directions to separate them. You should now have one half of the avocado with the pit still intact. Remove the Pit - To remove the pit, carefully strike it with the blade of your knife, making sure to hit it firmly but not forcefully. Twist the knife slightly, and the pit should easily pop out. Scoop out the Avocado - Now, it’s time to remove the flesh from the skin. Using a spoon or an avocado slicer, gently scoop out the avocado from the skin, being careful not to damage the delicate flesh. If your avocado is ripe, the flesh should easily come away from the skin. Slice or Dice Your Avocado - When the skin is removed, you can proceed to slice or dice the avocado according to your preference. For slices, simply cut the avocado into even pieces using a gentle sawing motion. If you prefer diced avocado, make lengthwise and crosswise cuts, creating a grid pattern before scooping. Then, use a spoon to scoop out the diced pieces. How to Cut an Avocado Video To learn how to properly cut an avocado, watch the video below for a step-by-step guide on the process: <iframe itemprop="embedURL" width="560" height="315" src="https://www.youtube.com/embed/WBkauBHvBc4?si=rOEs7EfqoDkdJJ7c" frameborder="0" allowfullscreen=""></iframe> What Is Avocado Hand? Avocado hand refers to the injuries that can occur while attempting to cut or pit an avocado. The slippery skin and hard pit of an avocado make it a tricky fruit to handle, especially for those who are not familiar with the proper technique. In fact, avocado hand has become so prevalent that it has gained its own term in the medical field. Many people fall victim to avocado hand because they are unaware of the proper technique for cutting an avocado. Some common mistakes include using a sharp knife, holding the avocado in your hand instead of on a stable surface, and improper hand placement while attempting to remove the pit. By using proper cutting skills, you can reduce the risk of avocado-related injuries and enjoy this delicious fruit without the fear of getting hurt. How to Know When an Avocado Is Ripe? When it comes to avocados, few things are more disappointing than cutting into one and finding out it's underripe or overripe. That's why it's important to know how to determine when an avocado is perfectly ripe and ready to be enjoyed. Here are a few key facts to keep in mind when checking the ripeness of an avocado: Color- Generally, an avocado will transition from green to a darker shade as it ripens, but looking at the color isn’t a foolproof tell by itself. Some varieties, like the Hass avocado, maintain a dark green color even when fully ripe. Texture- If an avocado feels firm and doesn't give much it's likely underripe, and if it feels overly soft and mushy, it's probably overripe. The sweet spot is when the avocado yields to gentle pressure without being too soft. Smell- A ripe avocado will emit a subtle, sweet scent. If there's no aroma or if it smells off, it's best to choose another avocado. Stem- If the flesh underneath the avocado’s stem is green, the avocado is perfectly ripe, and if it's brown or black, the avocado is likely overripe. If the stem doesn't come off easily, it may still be underripe. How to Store Avocado Once you've mastered the art of cutting an avocado, you might find yourself with leftover avocado halves or slices. Once avocados are harvested they become delicate, meaning it’s crucial to store store your produce properly to keep them in prime condition and eliminate food waste. Discover some of the most effective ways to store your avocado below: Leave the Pit In- One popular method for storing avocado is to leave the pit in the unused half, as the pit helps to slow down the oxidation process. Simply wrap the unused avocado half tightly in plastic wrap and place it in the refrigerator until ready to use. Use Lemon Juice- Citrus fruits contain natural antioxidants, such as vitamin C, that can help slow down the oxidation process. Squeeze some lemon or lime juice over the exposed flesh of the avocado, then wrap it tightly in plastic wrap or place it in an airtight container. Use Olive Oil- If you've already cut your avocado into slices, try brushing the exposed flesh with olive oil before storing it. The oil creates a barrier between the avocado and the air, helping to slow down the browning process. Place In Water- Another method is to place the avocado slices in a bowl of water, making sure they are fully submerged. The water acts as a protective layer, preventing air from reaching the avocado and turning it brown. Avocados have become a staple in many commercial kitchens due to their versatility and health benefits. Now that you know the basic steps to cut an avocado, you can confidently incorporate this creamy and nutritious fruit into your recipes. Whether you're making guacamole, adding slices to your sandwich, or topping off your salad, mastering the art of cutting an avocado is a valuable skill for any home cook or professional chef.

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