While many professional chefs and cookbooks teach us how to deal with the toughest fruits, such as the airtight pineapple, the armored coconut, or the intricate mango and avocado, we forgot a little about how to cut kinder ones like stone fruits. Until someone teaches us a trick that changes our life.
It may not be something that transcendental, but for those of us who are passionate about these typically summer products, the cutting method To get the bone that we have learned from Holly Hanes has been a before and after in our summer kitchen.
The culinary specialist teaches the process in a video on her Instagram account where she clearly shows how it matters where and how do we pass the knife for one of these fruits when we want to extract the hard central stone as cleanly as possible, so as not to waste any of its valuable pulp. And yes, it works like a charm.
How to cut a peach easily
Holly begins by showing us the typical natural line that peaches -yellow or red-, nectarines, Paraguayans, apricots, plums and platerinas possess longitudinally crossing their body, connecting both ends. Instinctively many people cut the fruit crossing that line, or making another parallel; error.
You have to do just the opposite: draw a cross cut line, perpendicular to that vertical mark, that is, cutting the fruit in half along its entire perimeter. The idea is that the blade of the knife -well sharpened- touches the bone and slides through the whole fruit until the ends of this first cut are joined.
Next, we remove the knife and take the fruit with both hands, by the upper and lower ends. If the cut has been clean and the fruit is not very soft, we can rotate the two halves in opposite directions, as if we wanted to open a thread.
We say that the fruit should be firm for a better result, but it will also work if it is already somewhat mature. In that case, we can simply lose some of the pulp and perhaps we will stain our hands with juice.
All that remains is to make another cut in the part that has the bone, this time perpendicular to the first cut. That is, we are going to divide that piece into two halves, in the opposite direction that we made the initial separation, tracing the cut in such a way that cross the base in the middle, around the bone.
Again we have to do a slight twist with your hands to separate that portion of fruit into two new identical halves, one still with the pit.
This time the bone will be so exposed that we can remove it easily by hand, without using the knife any more. And so we will obtain three perfectly clean pieces of fruit, with almost all its pulp intact, ready to eat or use as a convenience.
The explanation shelled in steps may seem long but once put into practice it hardly it takes a few seconds in cutting and extracting the bone; it is a perfect method to deal with summer fruits quickly, without waste and with minimal difficulty.
Is much more effective and simple than to cut the piece around the bone, as we used to do to prepare jam, ice cream or some other dessert. And, we repeat, it is a valid system for all summer stone fruits.
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