Carved Fruits and Vegetables

Fruit and vegetable carving is an art that requires years of practice to master. This text offers an introduction to the art of food carving. Using the correct tools, and with diligent practice, you can become proficient at the basic carved décor presented in this chapter.

Carving sets made from food-grade materials are necessary to achieve the most intricate patterns. Some chefs use stencils to aid in creating elaborate designs, while others carve freehand and judge by eye.

Many carved vegetables can be prepared well in advance. In fact, some must be soaked in ice water for several hours in order for them to bloom, or open up. Some may remain in ice water until needed. Others can be mounted on clean Styrofoam boards and refrigerated under damp towels up to 24 hours. Fruits and vegetables that are subject to enzymatic browning should be fabricated at the last possible moment before service, and their cut surfaces should be treated with lemon juice.