The correct method for cutting pears

The correct methods for cutting pears mainly include vertical cutting from top to bottom, horizontal ring cutting of the core, cutting evenly into thin slices, retaining the skin to increase nutrition, and using antioxidant treatment.

1. Vertical cutting method

Place the pear upright and use a knife to cut it vertically from the stem down to the bottom, which can be easily divided into two halves. This method is suitable for making pear salad or baking, with a flat cut for easy subsequent core removal operations. Be careful to choose sharp knives to avoid squeezing the flesh, and soak it in light salt water immediately after cutting to slow down oxidation and yellowing.

2. Cut off the core of the pear.

Cut horizontally around the middle of the pear and rotate both hands in the opposite direction to separate it. The upper part can be directly used as a container to hold ingredients, while the lower part can be hollowed out with a spoon to remove the core cavity. This method preserves the integrity of the fruit pulp to the greatest extent possible, making it particularly suitable for making stuffed pear dishes or children's complementary foods. The removal of the core cavity is more thorough.

3. Thin slice cutting method

Cut the half fruit of the pear with the cut surface facing downwards, and cut it in parallel at 3mm intervals. The thin sheet state is suitable for arranging plates for decoration or making fruit towers, and the heating is more uniform. It is recommended to use a serrated knife to prevent slipping, and the sliced pieces can be spread on ice to maintain crispness. It is best enjoyed with cheese.

4. Skin Treatment

Pear skin contains rich dietary fiber and antioxidant substances. After cleaning, gently brush the surface wax with a soft bristled brush and it can be consumed with the skin. Using a wavy cutter can increase the frictional force on the cut surface and prevent the peeled pear flesh from slipping. Purple skinned varieties are recommended to retain their intact outer skin, as their anthocyanin content is several times that of the flesh.

5. Anti oxidation Techniques

After cutting, pears can be soaked in lemon water containing vitamin C or covered with plastic wrap to isolate the air. Soaking honey in water can prevent discoloration and add flavor, but patients with diabetes should use light salt water instead. Commercial anti browning agents have significant effects and can be replaced with pineapple juice for household use. Pears are rich in sorbitol and pectin, and should be consumed as soon as possible after cutting to ensure the best taste. Different varieties are suitable for different cutting methods. Western pears should be cut into pieces after they are soft ripe, while Asian pears are suitable for crispy cutting. When handling, pay attention to disinfecting the cutting tools and separating the raw and cooked cutting boards. Daily intake of 200-300 grams of pear meat helps with gastrointestinal peristalsis, but for those with spleen and stomach deficiency and cold, it is recommended to consume it after steaming. The sliced pears should be stored in a sealed container and refrigerated for no more than 24 hours.