The correct method for cutting apples into pieces

Apple slices can be cut using either the cross cutting method or the crescent cutting method. The specific methods include core removal, skin removal, thin slice, and wedge cutting.

1. Remove the core and cut into pieces

Place the apple upright and use a knife to cut four pieces of flesh in a V-shape around the core. The remaining part can be sliced horizontally to remove the core. This method is suitable for making fruit salads or baking, as it can avoid residual fruit pits affecting the taste. Pay attention to choosing sharp cutting tools and keep your fingers bent during cutting to avoid scratches.

2. Cut the apple peel with skin

Directly cutting the apple peel can maximize the retention of dietary fiber and anthocyanins. It is recommended to soak in salt water to remove surface wax during cleaning, and the cutting size should be controlled at 2 centimeters square. Cutting with skin is suitable for making platters or ready to eat meals, but attention should be paid to pesticide residue issues. Organic apples are more suitable for this cutting method.

3. Peel and cut into pieces

First, use a peeler to remove the skin, and then cut it into strips or cubes according to the needs. After peeling, the meat is prone to oxidation and turning brown. It can be soaked in light salt water or lemon water for preservation. This cutting method is suitable for infants and young children's complementary food or making apple puree, which can avoid digestive discomfort caused by the skin.

4. Slice Apples

Use a slicer or sharp knife to slice apples into 1-2 millimeter thin slices, suitable for making dried apples or decorating desserts. When cutting, maintain even force and refrigerate the apple for half an hour to increase its hardness. Slices can shorten drying time, but there is relatively more loss of vitamin C.

5. Wedge cutting

Divide the apple vertically into eight equal parts to form a boat shaped wedge, suitable for direct handheld consumption. Part of the core end can be retained as a grip area, and honey can be applied to the incision to prevent oxidation. Wedge shaped chunks are an ideal choice for party meals, but must be consumed within 2 hours to prevent spoilage.

It is recommended to eat the sliced apples as soon as possible, and the uneaten parts should be wrapped in plastic wrap and refrigerated for no more than 24 hours. Different varieties of apples are suitable for different cutting methods. Crispy apples are suitable for slicing with skin, while powdered apples are more suitable for peeling treatment. Cutting tools need to be disinfected regularly, and the surface of apples should be rinsed with running water before and after treatment. Apples with mold should be discarded whole and not partially cut off. For the special population, it is recommended that diabetes patients choose cut pieces with skin to delay the absorption of sugar, and those with gastrointestinal sensitivity should choose steamed apple pieces.