The F.N. Sharp Guide to Choosing, Cutting and Storing Fruit

The F.N. Sharp Guide to Choosing, Cutting and Storing Fruit

The F.N. Sharp Guide to Choosing, Cutting and Storing Fruit

If you were put to the task of cutting up some fruit for a salad, you’d probably have little trouble. After all, it doesn’t take a NASA scientist to slice up a few bananas and strawberries and toss in a handful of grapes. Done. 

But what if you were asked to add in some dragon fruit? How about a pluot or a jackfruit? Would you be able to identify one of these AND slice and dice it like a pro? If not, then get ready to sharpen up those skills.

An A-Z Guide to Cutting Fruit Like a Pro

Before we get to the fruit, let’s talk knives – because cutting fruit without knives is pretty hard and not recommended. From the powerhouse chef's knife to the handy little paring knife, here are six types of knives to keep on hand for your fruit-cutting adventures.

The Chef's Knife

Chef knife with sliced fruit papaya boat

A kitchen classic, the chef’s knife is a bit bigger and heavier than others, which makes it the perfect tool for cutting through bigger and/or denser fruits like melons and jackfruit. 

Knife Knowledge 101: Top Uses for a Chef's Knife

The Santoku Knife

Santoku knife with grapefruit

The Santoku knife is great for slicing, dicing and mincing fruits that require precise, uniform cuts. It’s also a great alternative to the chef’s knife, unless you’re cutting dense fruits, then you really do need the heft of the chef’s knife. 

Knife Knowledge 101: Top Uses for a Santoku Knife

The Utility Knife

Utility knife with sliced apples

The utility knifeanother all-around, go-to knife, is great for tackling mid-sized and small fruits like apples, oranges, lemons and limes, as well as cutting watermelon, honeydew, and cantaloupe slices into wedges or rounds. 

Knife Knowledge 101Top Uses for a Utility Knife

The Paring Knife

Paring knife with segmented oranges

The paring knife is perfect for delicate, in-hand work like peeling kiwis and apples, segmenting and trimming citrus, hulling strawberries and coring tomatoes (yes, they are fruit). 

Knife Knowledge 101Top Uses for a Paring Knife

The Boning Knife

Boning knife removing pineapple bark

The boning knife doesn't have to be reserved for the meats – it can also be helpful when preparing fresh fruit for fruit trays, decorative arrangements, and other fruit dishes thanks to its thin, semi-flexible blade. Use it to peel the skin or rind of melons, mangos and pineapple bark without carving away too much of the fruit beneath.

Knife Knowledge 101Top Uses for a Boning Knife

The Bread Knife

Bread knife with cantaloupe

No need to reserve this one just for bread – the bread knife actually comes in handy when slicing through both delicate, squishy fruits and firm, tough fruits, especially when it has the right edge. Use it to cut perfect slices of tomatoes, melons and citrus without covering your cutting board in juices. It’s also perfect for cutting up a pineapple!

Get All the F.N. Sharp Essentials: The 6-Knife SetCutting Board & Knife Block

How to Cut 19 Types of Fruit

Now that you know which types of knives to keep on hand, let's talk fruit! We’ve rounded up some of the most popular and most exotic fruits into this list, so not only will you learn the right way to slice and chop all kinds of fruit, but also the best way to select them and store for later use. 

CAUTION: Many fruits on this list are juicy and sticky. You always want to be safe while cutting, so keep a damp towel handy to wipe off your knife handles and fingers and accidentally cut anything but the fruit. 

Okay, let’s cut some fruit. 

How To Cut an Apple

Kitchen knives with apples

Tools: Which knife you use to cut your apples depends on your desired end result, so you’ll want to keep a chef knife, Santoku knife or a utility knife on hand for slicing and/or a paring knife for peeling and coring.

Choose: Apples should be firm with no soft spots or obvious bruising. 

Cut: Never slice or peel an apple until you are ready to use it because it will easily brown. If slicing apples for a tart or pie, you’ll want to peel the skin off first, then slice the apple in half through the core. You can cut the core out with a paring knife, then lay the flat side down on your cutting board and slice into uniform pieces. The skin can remain on the apple for a fruit salad as long as the apple is organic. Otherwise peeling the skin is always recommended, as non-organic apples tend to have wax on the outside. 

Store: Uncut apples can stay in a plastic bag in the refrigerator for up to one month. Be careful they don’t get knocked around and bruised in there. 

Cut up Some Apples for These F.N. Sharp Recipes:
Italian-Style Candied Fruit
Sweet and Savory Roasted Sweet Potato Bowl

How To Cut a Cantaloupe

Slicing cantaloupe with a bread knife

Tools: You’ll want to reach for your chef knife or a scalloped edge bread knife for this one.

Choose: Look for cantaloupe with a thick textured rind and no stem. It should have a sweet scent and a soft spot where the stem was. This means it’s ripe. 

Cut: Before slicing into a cantaloupe, you’ve got to give the outside rind a good washing. This is because all of those bumps on the outside can harbor bacteria, so give a good scrub with a veggie brush under the faucet and pat dry. 

Next, cut off the stem end and place the melon down on this flat surface. With your chef’s knife, Trim the rind off the melon all the way around. Next, cut your melon in half, then scrape out the seeds with a spoon. Cut into wedges or chunks, whatever you like best. 

Store: If you’ve purchased a ripe melon, it really should be cut and eaten within 2 days. Never leave a ripe cantaloupe sitting on the counter at room temperature for more than 3 days. Cut melon can be refrigerated for up to 4 days.

How To Cut a Coconut

Cut up coconut on blue background

Tools: You’ll definitely want the heft of your chef’s knife for this one.

Choose: Look for coconuts that feel heavy for their size. These will have a lot of “water” inside. Give it a shake. You should hear the liquid slurping around in there. Also, there should be no cracks on the outside shell. 

Cut: We’re not going to let a little coconut intimidate us, are we? No, we’re not. But we ARE going to be careful getting one of these suckers open. 

You’ll first need to locate the three “eyes” at the stem end of the coconut. Have a clean handheld Phillips-head screwdriver ready (use some very hot water and soap to get your screwdriver clean) and test the eyes to see which one is the softest. Pierce this one with the screwdriver. Turn the coconut over and let the contents drain out into a bowl. Give it a good shake to get as much of the liquid out as possible.  

Now we’ll want to crack that baby open to get at the meat inside. But before you go at it with a hammer, there is a much easier way; one that won’t require an unexpected trip to the emergency room. 

Preheat your oven to 400 degrees. Place your coconut on a baking sheet (one with a rim around the edge so your coconut doesn’t roll off). Bake for 20 minutes, or until the hard outer shell begins to crack. Remove and allow the coconut to cool enough so you can handle it. 

Next, wrap the coconut in a kitchen towel, holding the “tail” of the towel in one hand. Using the back edge of a chef’s knife or cleaver, hit the coconut in the same place several times. It will now be easy to pry open and you can easily separate the meat from the shell with a spoon. You can now chop, shred or grate the meat, whatever your recipe calls for. 

Store: Unopened coconuts can be stored for up to four months at room temperature. Any grated or chopped coconut meat should be stored in a tightly-sealed container in the fridge for up to 4 days. You can also freeze the meat for up to 6 months.

How To Cut a Grapefruit 

Santoku knife with grapefruit

Tools: A chef knife, Santoku or utility knife and a paring knife.

Choose: Look for smooth skin and a firm fruit that is heavy for its size. Avoid any grapefruit with obvious blemishes or discolorations, or those that are light for their size. The heft suggests how much liquid is inside a fruit. The heavier, the juicer. 

Cut: Cut the fruit in half, then use a paring knife to cut along the outline of each individual wedge. You can then spoon out these wedges one at a time as you eat, or all at once and into your fruit salad. 

Store: Uncut grapefruit can be stored at room temperature for up to one week, but in the fridge it will last from 2 to 3 weeks. Once cut it should be wrapped tight with cling wrap and stored in the fridge for up to 4 days. 

How To Cut Honeydew

Cut up honeydew in bowl

Tools: A chef knife, Santoku, utility knife or scalloped bread knife.

Choose: Look for a nice even shape, smooth skin and one that’s heavy for its size. Avoid a fuzzy surface and a fruit that is light for its size. 

Cut: We’re going to treat this melon as we did the cantaloupe and give the outside of it a good wash to remove any bacteria living on the rind. Next, cut the honeydew in half, then scoop out the inner seeds. You can use the spoon to scoop out little pieces of the flesh. 

Store: Uncut honeydew can last in the fridge for up to 2 weeks. Cut melon should be wrapped tightly and stored for up to 4 days.

How To Cut a Jackfruit

Plate of jackfruit with half of jackfruit

Tools: A chef knife or scalloped bread knife.

Choose: When in your produce section, keep your eyes open for the thing that looks like a giant dinosaur egg. When you find it, give it a sniff. It should give off a sweet smell. Avoid fruit that has no sweet scent as it’s not ripe yet. The fruit should also give just little with gentle pressure. 

Cut: Jackfruit is extremely sticky (it’s actually a form of natural latex inside), so you’ll want to oil the knife blade and the hand that will be touching the jackfruit before cutting. Do NOT oil the knife handle or the hand that will be holding the knife. You can use a little coconut oil or for the job. 

Next, begin cutting the jackfruit into rounds, about 1 1/2-2″ wide, until you reach the end of the fruit. Before cutting any more you may have to reapply some oil to your blade and hand.  

Next, cut into each individual round to remove the harder, white center core. Once this is done you’ll be able to take what was once a closed circle and lay it into a flat line. Put the knife away, because now it’s time to use your hands to remove each yellow pod. They kind of look like giant corn kernels.  

Now, when this task is done, you will have a large bowl full of large yellow jackfruit pods. Inside these pods are smaller seeds and their covering that will need to be removed. You can either get that task out of the way now, or de-seed as you eat your way through the fruit all week, it’s up to you. Once your pods are cleaned you can eat as is or slice and chop them into smaller pieces. 

Store: Jackfruit pods will last in the fridge for up to one week or in the freezer for up to two months.

How To Cut a Kiwi

Bowl of cut up kiwi

Tools: The handy little paring knife.

Choose: Look for firm kiwi that give just a little and have no blemishes or shriveled areas. 

Cut: Give the kiwi a good rinse, then use a paring knife to peel off the brown skin if throwing in a fruit salad, then slice into thin circles and cut the circles in half, if desired.

Store:  Kiwi can be stored on the counter at room temperature for up to one week.

How To Cut Lemons and Limes

Cutting lemons and limes

Tools: A chef knife, Santoku or utility knife.

Choose: Look for lemons and limes that are heavy for their size and have smooth unblemished skin. Medium to large lemons are usually juicer than small ones. 

Cut: Wash the fruit before cutting and zesting the outer skin. The skin packs a ton of flavor that can be used in baking, salad dressing, marinade, you name it. Be sure not to get any of the bitter white part, just the outer skin. 

If you want wedges for cocktails or to plate with seafood, don’t zest first, just cut in half, then cut each half in half again, giving you 4 nice-sized wedges. 

Store: Uncut lemons and limes can stay good in the fridge for up to a month. Cut lemon wedges should be used within 4 or 5 days. 

Cut up Some Lemon for This F.N. Sharp Recipe: Lemon Garlic Shrimp Pasta

How To Cut a Mango

Sliced and whole mango on wooden surface

Tools: A chef knife, Santoku or utility knife.

Choose: A ripe mango will have a nice aroma and give a little to gentle pressure. There should not be any blemishes or dark spots on the skin. 

Cutt: Mangos are delicious, but they have that large, flat pit in the center. To cut, insert your knife into the mango until you reach the pit. Then, slice horizontally against the pit, turning the mango and continuing to slice along the other side. To remove the skin from the flesh, score the flesh by cutting just until you reach the skin. Turn the skin inside out and, using a paring knife, remove flesh from the skin. 

Store: Ripe, uncut mangos will last in the fridge for up to 3 days. 

How To Cut an Orange

Paring knife with sliced oranges

Tools: A chef knife, Santoku or utility knife for slicing and a paring knife for segmenting.

Choose: Look for oranges that are firm and heavy for their size. They should have smooth skin that is bright in color. 

Cut:  The rind of an orange is also great for baking and seasoning, so you may want to wash well and use a zester to remove the skin. Next, cut the very bottom part off and set the orange down on this flat side. Use your knife to slice off the remaining skin all the way around. You can then cut the orange in half and pull the individual segments apart. 

Store: You can store oranges at room temperature for up to 5 days or in the fridge for up to 2 weeks. 

How To Cut a Papaya 

Chef knife with papaya and pear

Tools: A chef knife or scalloped bread knife.

Choose: You’ll want a papaya that isn’t fully ripe yet. These will look mostly yellow with a little green. Papayas are fully ripe when they are completely bright yellow. The unripe fruit should also be a bit firm to the touch and heavy for its size. You really don’t want a papaya that is too soft and mushy. 

Cut: Give the fruit a rinse under the faucet, pat dry, then cut it in half and scoop out the seeds. The seeds are edible and are a great addition to a salad or atop ice cream. The skin is also edible so you can leave it on or peel it off with a veggie peeler or paring knife. Cut the fruit into you desired shape and size and enjoy. 

Store: Ripe fruit may be stored in a plastic bag in the refrigerator for up to 1 week. Cut papaya will last about 3 days in the fridge. 

How To Cut a Peach 

Chef knife with peaches

Tools: A chef knife, Santoku or utility knife.

Choose: Look for peaches that are firm with nice, fuzzy skin. They should give to gentle pressure when they are ripe and ready to eat. Avoid any with blemishes or bruising. If the peach is at all green, set it down, this will never ripen. 

Cut: Wash the peach right before using. If you are going to cook the peach, you’ll want to peel the skin first because it will become tough with heat. An easy way to remove the skin is to cut an X through the skin and lower it into boiling water for 1 minute, Remove and plunge into ice water to shock. The skin should pull off easily. Once peeled, the peach flesh will start to darken so you’ll want to cook with it or eat immediately. 

If slicing, poke your knife into the middle of the peach to get a sense of where the pit is, then cut on one side of it, cut on the other side of it and trim the two other remaining sides. Slice as desired for a salad or fruit and cheese plate. 

Store: Uncut peaches may be stored at room temperature for up to 2 days. Cut peaches can last in the fridge for up to 4 days.

Cut up Some Peaches for This Recipe: Chicken and Peach Saltimbocca Kebabs

How To Cut a Pear

Sliced and whole pears on white background

Tools: A chef knife, Santoku or utility knife.

Choose:  Look for pears that are firm but give slightly to gentle pressure. There should be no bruises or soft spots. 

Cut: Give the pear a wash first and cut in half, then cut out the center core with a paring knife and continue to slice or chop the remaining flesh as needed. 

Store: If pears are slightly unripe when purchased, they can stay out at room temperature for up to 1 week. Ripe pears should be refrigerated for up to 3 days.

Peel Some Pears for This Recipe: Poached Pear Gingerbread 

How To Cut a Pineapple 

Removing pineapple bark with boning knife

Tools: A chef knife, boning knife and/or scalloped bread knife.

Choose: Pineapples should be heavy for their size and have dark, compact green leaves. Avoid any fruit with soft or dark spots. 

Cut: Slice off the green top and very bottom off of the pineapple. Next, set it down on one of these flat sides and slice off strips of the skin. Keep turning the pineapple and make your way around the entire fruit, trimming the skin off carefully. 

If you want pineapple rings, you’ll need a core remover. Once the core is removed, you can simply slice ½ inch slice rings all the way down. To get pineapple chunks or minced pineapple, once the skin has been removed, find the core and slice right next to it all the way down on the right side. Turn the pineapple ¼ turn clockwise and slice along the core again, turn slice, turn slice. You should now have 4 nice thick, long pieces of pineapple flesh and the long core. Chop or dice/mince the pineapple as needed. 

TIP: Don’t toss the core. While it’s hard to chew, the core contains many important nutrients, one being bromelain, which is great in reducing inflammation in the body. You can toss pieces of the core into a fruit smoothie and reap those health benefits. 

Store: An uncut, ripe fruit can be stored at room temperature for 2 days or in the fridge for up to five days. Cut pineapple can be refrigerated in an airtight container for up to 1 week. 

Cut up Some Pineapple for This Recipe: Pina Colada Guacamole

How To Cut a Pitaya (Dragon Fruit)

Dragon fruit on wooden surface

Tools: A chef knife, Santoku or utility knife and a paring knife.

Choose: Look for smooth skin and a firm fruit that is heavy for its size. Avoid any grapefruit with obvious blemishes or discolorations, or those that are light for their size. The heft suggests how much liquid is inside a fruit. The heavier, the juicer. 

Cut: Cut the fruit in half, then use a paring knife to cut along the outline of each individual wedge. You can then spoon out these wedges one at a time as you eat, or all at once and into your fruit salad. 

Store: Uncut grapefruit can be stored at room temperature for up to one week, but in the fridge it will last from 2 to 3 weeks. Once cut it should be wrapped tight with cling wrap and stored in the fridge for up to 4 days. 

How To Cut a Pomegranate

Sliced and whole pomegranate on blue background

Tools: A utility knife or paring knife.

Choose: Look for a pomegranate that is round and heavy for its size. Avoid any that have cuts or bruises. 

WARNING: Cutting pomegranates can be a messy job and you do risk staining your clothes, so I recommend wearing an apron or an old shirt that never leaves the house. 

Cut: First, slice off the top, then cut a slit through the skin. With the slit facing away from you, tear the fruit open. Get a deep bowl and fill with water. You’ll next want to rip the fruit into chunks under water and remove the seeds. The water is great because the seeds will sink (that’s the stuff you eat) but the white inedible membrane floats. Pout these off the top of the water so only the seeds remain.  

Store: Whole pomegranates may be stored for up to a month in a cool dry place or refrigerated for up to 2 months. Seeds may be refrigerated in an airtight container for up to 5 days. 

Grab Some Pomegranate for This Recipe: Whipped Goat Cheese and Pomegranate Tartlets

How to Cut Pluots

Whole and sliced pluots on dish towel

Okay, you’re probably wondering what the heck a pluot is. These fruits are a hybrid between a plum and an apricot and extremely sweet.  

Tools: A chef knife, Santoku or utility knife.

Choose: Like a plum, the pluot should be firm with smooth skin. Avoid any that feel soft or have bruises. 

Cut: Wash the pluot, then slice in half to remove the pit.  

Store: Ripened pluots can be refrigerated for up to 3 days. Cut pluots should be kept in an airtight container and stored in the fridge for 3 days. 

If you’re like me, you’ll never get tired of saying the word. “Honey, are we all out of pluots?” “Who ate the last pluot?” “Man, I could really go for a pluot!” 

How to Cut Strawberries

Using paring knife to hull strawberries

Tools: The handy little paring knife for hulling and slicing.

Choose: Look for berries that are firm, plump and fully red with green, fresh-looking stems. Avoid soft, bruised or discolored berries.

Cut: Wash, pat dry, and pull off stems, then use a paring knife to remove the hull (the white part). To do this, simply insert the tip of your paring knife about 45° to the hull and slide the knife around it (as if you're tracing it out) while holding the berry still. Or you can try rotating the berry while holding the knife still – whatever feels more comfortable. Then, place the berry down on a cutting board and slice.

Store: Moisture is your enemy when it comes to storing strawberries. To keep those berries bright and fresh, avoid washing until you're ready to eat them. You can either store them in the original container in the fridge, or you can transfer them to a different container lined with some paper towels and covered with a lid or plastic wrap. Also be sure to pick out any spoiled berries to avoid spoiling the rest of the bunch.

How To Cut a Watermelon

Chef knife cutting watermelon

Tools: A chef knife, Santoku or scalloped bread knife.

Choose: Look for symmetrically shaped watermelons that are heavy for their size. Avoid ones with cuts, dents, bruises or are light for their size. 

Cut: Wash watermelon well, as there is often dirt and bacteria on the rind. You can treat it like we did the pineapple, cut off a bit from both ends, lay it on one of the flat ends, and trim the rind off the entire thing, continually turning it. Once the rind is removed you can cut in half, remove the seeds, and cut the melon into wedges or chunks, or use a melon baller.  

Store: Whole watermelons may be stored at room temperature for 2 weeks. Cut watermelon should be tightly sealed and stored in the fridge for up to 4 days.

How to Cut Fruit Disguised as Vegetables 

If you’re a GOT fan, you probably remember the shock you felt when you found out who Jon Snow’s real parent were! Equally shocking to some people is the reveal that certain fruits are actually disguised as vegetables.  

Generally speaking, a fruit is a flowering plant that contains a pit or seeds inside. That means many of your favorite veggies are actually fruits, and I’m about to tell you which ones and how to choose, chop and store them. 

How to Cut Avocado

Diced and half avocado on cutting board

Tools: A chef knife, Santoku or utility knife.

Choose: It’s hard to find ripe avocados in the store these days. You usually just see enormous mounds of shiny, light green ones. On the odd occasion, you’ll find a ripe one, and it will be dark green and slightly soft to the touch. Avoid any that are way past their prime. They will look almost black and be squishy.

Cut:  Hold the ripe avocado in one hand and, with a knife in the other, cut the avocado lengthwise around the pit. Next, twist to separate the two halves and remove the pit carefully. Once the pit is gone you can use a spoon to scoop out the flesh. 

Store: If you bring home unripe avocados, they may be stored on the kitchen counter for a few days to ripen up. Ripe avocados may be stored in the fridge for 3 days, but the sooner you eat them the better. If you cut the avocado and have some leftover, squeeze a little lemon juice on it, wrap tightly, and store in the fridge for 1 day. 

Slice Up Some Avocado for This Recipe: Chicken Tortilla Soup

How To Cut Cucumbers

Cutting cucumbers with chef knife

Tools: A chef knife, Santoku or utility knife.

Choose: Look for dark green cucs that are heavy for their size. You don’t want any soft spots or any cucs that are oddly shaped. 

Cut: You’ll want to thoroughly wash the cucumbers before cutting, especially if you plan on leaving the skin on. Although, if the cucs are not organic, we recommend peeling the skin as it’s usually coated in wax. You may slice whole round pieces or, if you want a fancier shape, cut the cuc in half lengthwise, scoop out the center portion with seeds, then slice all the way down the length creating crescent shapes. 

Store: Cucumbers can be stored in the fridge in a plastic bag for up to a week.

Slice and Dice Some Cucumbers for These F.N. Sharp Recipes:
Homemade Tzatziki Sauce and Herbed Pita Chips
Greek Lemon Chicken Kebabs with Talatouri Sauce

How To Cut Eggplant 

Paring knife scoring eggplant

Tools: A chef knife, Santoku or utility knife for slicing and a paring knife for scoring.

Choose: Look for smaller eggplants as they are usually sweeter. You also want it to be heavy for its size and have skin that is shiny and uniform in color. 

Cut: While the skin of the eggplant is edible, some people choose to trim it off first. How you cut the eggplant will be determined by your recipe. You can simply cut whole round slices for eggplant parmesan. Or you may want to cut the eggplant in half lengthwise, then cut each half into thirds (again lengthwise) then cut these slices into smaller wedges. 

Tip: To reduce bitterness, sprinkle your cut eggplant pieces liberally with salt and let them sit for an hour. This will pull out the bitter juices. Drain and prep. 

Store: A whole eggplant may be stored at room temperature for up to 4 days. Cooked eggplant may be refrigerated for up to 3 days.

How To Cut Okra

Whole and sliced okra on wood surface

Tools: A paring knife, utility knife or boning knife.

Choose: Okra should feel fuzzy, like a peach, and it should be dry and firm. 

Cut: Wash then remove the stem. Follow your recipe’s directions to cut into smaller pieces. 

Tip: Cooked okra can get a bit slimy, which is pretty hard to eat. Best to prepare okra with acid foods like tomatoes. 

Store: Uncut, raw okra can be stored in the fridge for up to 3 days. Cooked okra can be kept in a tightly sealed container in the fridge for up to 5 days. 

How To Cut Peppers 

Chef knife with diced peppers

Tools: A chef knife, Santoku, utility or paring knife, depending on the size of the pepper.

Choose: When choosing bell peppers, look for bright, glossy skin and no shriveled spots. Jalapeno peppers should be dark green in color and also have a nice gloss to them. 

Cut: Wash your bell pepper under the faucet, then pat dry. Next, Slice the top “lid” off, then simply cut all around the center seed core. Toss the seeds out and slice, dice, mince or chop your bell pepper meat. 

For jalapeno peppers, a reminder: while the entire pepper is hot, the REAL hot resides in the seeds. So our job is to get those out. Wash the pepper, slice the top off and carefully core out the seed pod. You can slice your pepper and scrape any stubborn remaining seeds. Once they are gone, slice, dice or mince the remaining pepper meat, however you wish. 

Tip: Do NOT touch your eyes during any part of this process, unless you want to know what it feels like to have your retinas burned by the sun. 

Store: Both peppers can be stored in a plastic bag in the fridge for up to 5 days.

Dice up Some Peppers for This Recipe: Instant Pot Turkey Chili 

How To Cut a Pumpkin

Bowl of cut up pumpkin

Tools: A paring knife for peeling and a chef knife for slicing.

Choose: Now we’re not carving this thing for Halloween, we’re looking for an edible pumpkin. So choose one that is on the small side with few blemishes and is heavy for its size. 

Cut: Wash the outside rind of the pumpkin thoroughly to remove any dirt or bacteria. Next, cut the pumpkin in half lengthwise and scoop out the seeds and fiber. Trim the skin with a paring knife or peeler, then roast the pumpkin whole or cut into smaller pieces. 

Store: Whole pumpkins may be stored at room temperature for up to 1 month or in the fridge for up to 3 months. Cut pumpkin should be wrapped tightly and refrigerated for up to 5 days. 

Puree Some Pumpkin for These F.N. Sharp Recipes:
Perfectly Sweet and Savory Pumpkin Ricotta Tart
Pumpkin Ravioli With an Herby Parmesan Cream Sauce

How To Cut a Tomato

Santoku knife cutting a tomato

Tools: A chef knife, Santoku or utility knife.

Choose: Look for shiny, unblemished skin that is vibrantly colored. Stay away from tomatoes that are bruised or splitting up top. 

Cut: Rinse off your tomatoes, then slice in half and then into wedges for a salad. Or, you may want to keep the tomato whole and then slice thin round pieces for sandwiches. 

Store: Whole tomatoes should never be stored in the refrigerator, as they can become mealy and lose flavor. Ripe tomatoes should be left on the counter and eaten within 2-3 days.

Dice up Some Tomatoes for This Recipe: Double-Spiced Heirloom Tomato Salsa

How To Cut Zucchini 

Santoku knife with zucchini

Tools: A chef knife, Santoku or utility knife.

Choose: Good zucchini is short zucchini, so look for one less than 6 inches in length. Also, the skin should be firm and shiny and slightly prickly. Avoid any zucchini with cuts and bruising. 

Cut: There are a few different ways to cut zucchini, from slices to fries. Give the zucchini a good rinse and simply slice into 1-inch round slices, then slice in half for wedges, if you wish. For fries, slice the zucchini in half and cut the halves into halves, then slice into sticks.

Store: Whole zucchini should not be washed until ready to use. You can store it in a perforated plastic bag in the fridge for up to 5 days. Cooked zucchini should be covered well and refrigerated for no more than 2 days.

Cut up Some Zucchini for These F.N. Sharp Recipes:
Bechamel Vegetable Lasagna
Paleo Chicken and Artichoke Sauce Tomat

We hope this fruit cutting guide has been eye opening (but not finger opening). Be sure to always keep your knives nice and sharp so they will easily slice through fruits, especially those with thick, dense rinds. And, most importantly, be sure and use the word Pluot as often as you can.

More Meal Prep Guides: The F.N. Sharp Guide to Cutting Those Veggies