Preparing Fresh Fruit

Many fruits such as apples, pears, quinces and peaches swiftly discolour when cut and exposed to the air but you can prevent this by rubbing the cut surfaces with lemon juice or put the pieces into a bowl of water with lemon juice added to it, or in a light sugar syrup.

• Peeling an orange One of the simplest ways is to cut off the very top and bottom of the fruit, then cut off the skin and pith carefully in vertical strips, using a small serrated knife. Trim off any of the remaining bitter white pith and discard.

  

• Segmenting an orange Slice down between the membrane and flesh on either side of a segment with a sharp knife, working over a plate or bowl to catch the juices. Repeat on the other side and pull away the segment. Continue with the remaining segments.

  

• Preparing a large melon Cut the melon in half lengthwise and scrape out the seeds. Cut each half into wedge-shaped slices. Loosen the flesh from the skin with a knife, then cut the flesh into pieces. Or use a melon bailer to scoop out the flesh into balls.

  

• Peeling a pineapple Cut off the crown and base, then hold the pineapple firmly upright on a chopping board and cut off the peel in vertical strips. Poke out the remaining eyes with the tip of a sharp knife. Cut across into slices or chunks, cutting out the central core.

  

• Preparing a mango: Cut through the mango horizontally as close as possible to the stone on each side. Peel the centre section containing the stone and cut the flesh away from around the stone as neatly as possible. Cut the flesh into pieces or cubes as required.

  

• Cut across each of the remaining side sections of the mango in a chequer pattern, cutting down as far as the peel but without piercing it. Then push up the skin from the centre base so that the cubes of flesh are exposed. Cut them away from the peel with a sharp knife.

  

• Stoning fruit Using a small sharp knife cut along the groove in the fruit through the flesh to the stone, then use both hands and give a sharp twist to each half of the fruit to loosen the stone. If the flesh still clings to the stone use a teaspoon to lever out the stone and discard.