How to Cut Apples into Small Tricks

Apple cutting can be achieved through methods such as oblique knife method, cross shaped method, ring cutting method, core digging method, thin slice method, etc., which are simple to operate and can enhance the eating experience.

1. Diagonal Knife Method

Place the apple upright and cut it diagonally from the top to the bottom with a knife, with an interval of about 1 centimeter between each knife. Rotate the apple and repeat the cutting process to obtain a uniform wedge-shaped block. This method is suitable for making fruit platters. The large cut surface can delay oxidation and is easier to fork when paired with yogurt or salad. Be careful to choose sharp knives to avoid squeezing the flesh, and soak in light salt water immediately after cutting to maintain the color.

2. Cross shaped method

Cut the apple in half and lay it flat. First, make 3-4 vertical cuts without cutting the skin, and then cut horizontally and vertically to form a grid shape. Suitable for making children's snacks or baking decorations, the small piece structure is easy to grip and evenly heated. It is recommended to use a serrated knife to process crispy apples, and it is safer to remove the core part with a spoon at the end. Pairing it with cinnamon powder for a better flavor.

3. Circular cutting method

Insert the core remover vertically into the center of the apple and rotate it to remove the core. Cut it horizontally into 0.5-centimeter thick slices. Suitable for making apple tarts or layered desserts, with a beautiful circular structure. Choose apples with moderate hardness to avoid breakage, cut them and spread them out to air dry to make natural fruit crisps. Microwave heating for 30 seconds can accelerate the dehydration process.

4. Core digging method

Cut the top 1/4 of the apple horizontally, and use a spherical fruit scraper to spiral out the flesh to form a bowl shape. Suitable for filling nuts or ice cream, the preserved skin can be used as a natural container. Thick skinned varieties such as Red Fuji are more durable. When digging, pay attention to retaining the bottom load-bearing layer and sprinkle honey to prevent the cut surface from turning brown too quickly.

5. Thin slice method

Use a vegetable and fruit slicer to longitudinally slice 2mm thin slices, roll them on a tray or freeze them in layers. Suitable for making creative dishes such as apples and roses, the ultra-thin structure shortens the pickling time. Green apples with higher acidity are more suitable for this method. They can be placed alternately with cheese slices as appetizers. Soaking them in vinegar water can enhance the toughness of the slices and facilitate shaping.

It is recommended to soak sliced apples in lemon juice or vitamin C solution to prevent oxidation. If not consumed immediately, they can be vacuum sealed and refrigerated for 2 days. Different cutting methods correspond to different consumption scenarios. Hard apples are suitable for cross shaped cutting with caramel sauce, while soft varieties are recommended for circular cutting to make apple rings. During daily treatment, pay attention to knife disinfection. For children, it is recommended to remove the hard part around the fruit pit. diabetes patients can choose to cut pieces with skin to retain more dietary fiber. Adjust the cutting method according to the maturity of the apple. Over ripe fruits can be diced for boiling jam, while fresh crispy fruits are suitable for direct consumption by cutting into pieces.