How to cut apples into small pieces

Cutting apples into small pieces can be done using methods such as kernel removal slicing, cross cutting, ball digging, peeling and cutting, serrated cutting, etc.

1. Seeding and slicing method

Place the apple upright, use a knife to cut four pieces of flesh around the core, and then lay each piece of flesh flat and cut it into evenly thin slices. This method is suitable for making fruit platters or pairing them with yogurt, with neat and beautiful cut surfaces. Be careful to choose sharp knives to avoid squeezing the fruit pulp and retain more juice. Apples oxidize and change color quickly. After cutting, they can be soaked in light salt water or lemon water to delay color change.

2. Cross Knife Method

After cutting the apple horizontally in half without peeling, use a knife to make a cross shaped mark on the cut surface, with a depth of about two-thirds of the thickness of the fruit flesh. Suitable for making baked apples or microwave heated desserts, knife marks help to evenly distribute heat. Skin cutting can retain more dietary fiber, but it requires thorough cleaning of the skin residue. The apple chunks processed by this method are of moderate size and suitable for children to grasp and consume.

3. Ball Digger Method

Use a stainless steel ball cutter to rotate and extract hemispherical flesh from the surface of peeled apples, forming regular small balls. Suitable for making fruit salads or cocktail decorations, with exquisite design and convenient entry. Pay attention to controlling the force during operation to avoid digging through the flesh. The remaining part after digging the ball can be juiced and utilized to reduce waste. This method requires high maturity of apples, and apples that are too raw or too soft are not easy to shape.

4. Peeling and Dicing Method

After peeling the apple, cut it into thick slices first, then cut it into strips with a knife and concentrate it into small squares. It is suitable for baking recipes requiring uniform heating, such as apple pie, or as an ingredient of oatmeal Congee. It is recommended to control the diced size to 1 centimeter square. If it is too large, it will affect the taste, and if it is too small, it will easily cook until it rot. During the processing, a damp cloth can be used to wipe the blade surface to prevent fruit pulp adhesion. This method can quickly obtain a large number of standard sized apple cubes.

5. Sawtooth knife method

uses a wavy sawtooth knife to cut the apple horizontally, forming a curved thin slice with patterns. Suitable for direct consumption or making layered desserts, the wavy cut surface can better adhere to the sauce. Sawtooth cutting can reduce the contact area between fruit pulp and cutting tools, and slow down the oxidation rate. Pay attention to choosing tools with moderate tooth spacing, as excessive density can easily cause fruit pulp to break. When cutting with skin, it is recommended to choose organic apples or thoroughly clean them.

After cutting apples, it is recommended to consume them as soon as possible. For those that are not consumed temporarily, they can be sprayed with vitamin C solution or mixed with acidic fruits for storage. Different varieties of apples are suitable for different cutting methods. Crispy apples are suitable for slicing, while soft apples are more suitable for slicing and stewing. Pay attention to the cleanliness of knives and cutting boards during daily processing, and separate raw and cooked food to avoid cross contamination. It is recommended for children to remove the fruit pits and cut them into thumb sized pieces to prevent choking risks. Eating with nuts or cheese can slow down the rate of blood sugar rise.