How To Cut Fruit

Picture this: You’ve spied a gorgeous pineapple at the supermarket that is perfectly ripe. It smells fantastic, and a bowl of golden pineapple cubes is just the thing you want for dessert. But with armor like that, who can get through? Knowing how to cut fruit properly isn’t just helpful, it’s important for preventing kitchen accidents. Pre-cut fruit is expensive and can go back soon after purchasing. Instead, opt for whole fruits and use the tips below to cut fruit safely and efficiently.

Incorporating a variety of fruits into your diet provides an array of vitamins, minerals, and antioxidants that support the immune system. Fruit is an excellent source of dietary fiber, too, which is key for good digestion, heart health, and healthy skin.

Tools for cutting and peeling fruit

Cutting board: A stable work surface for peeling and cutting fruit is essential. A wooden cutting board that is at least 2-inches thick in surface will give you the security needed to tackle everything from mangoes to papayas.

Sharp paring knife: For small jobs like coring or cutting small fruits, you’ll want to keep a paring knife on hand.

Sharp chef’s knife: This is your go-to tool for cutting up fruit. A chef’s knife gives you leverage when maneuvering large chunks of fruit or cutting hard skin off a pineapple.

Y-peeler and/or swivel-head peeler: Though impassioned cooks will assert the superiority of their favorite peeler, the best peeler is one that you feel comfortable using.

Do you need a dedicated fruit knife?

A dedicated fruit knife that has a small, serrated edge can be useful for slicing tender-skinned and ripe fruits. It’s not necessary, however, as long as your chef’s knife is sharp.

How to cut 7 difficult kinds of fruit

These delicious varieties of fruit can be tough to cut properly. Follow the steps below for success every time.

How to Cut Pineapple

• Place the pineapple on its side and use a sharp chef's knife to slice off the top and bottom.
• Stand the pineapple upright and slice off the skin in vertical strips, following the natural curve of the fruit.
• Cut the peeled pineapple into rings or wedges, or remove the core and cube the flesh.

How to Cut Mango

• Holding the mango upright on a cutting board, use a chef’s knife to cut the mango on either side of the pit.
• Use the tip of the chef’s knife or switch to a paring knife and score the flesh in a crosshatch pattern, avoiding piercing the skin.
• Push the skin side up to invert the mango and use the knife to slice the cubes off, holding the blade parallel to the cutting board.

How to Cut Watermelon

• Place the watermelon on a cutting board and use a sharp chef's knife to slice off the top and bottom.
• Slice the watermelon in half through the middle.
• Place the flat side of one half on the cutting board and slice off the rind in vertical strips, following the natural curve of the fruit.
• Cut the watermelon flesh into wedges or cubes. Repeat with the second half.

How to Cut Papaya

• Place the papaya on a cutting board and use a sharp chef’s knife to slice off the ends.
• Slice the papaya in half lengthwise.
• Use a spoon to scoop out and discard the seeds.
• Place the papaya halves skin-side down on the cutting board (to increase leverage) and use a peeler to remove the skin.
• Cut the papaya into slices or cubes.

How to Cut Cantaloupe:

• Slice the cantaloupe in half and use a spoon to scoop out and discard the seeds.
• Place the flat side of one half on the cutting board and slice off the rind in vertical strips, following the natural curve of the fruit.
• Cut the cantaloupe into wedges or cubes.

How to Cut Kiwi

• Use a peeler to remove the skin of the kiwi and discard.
• Use a paring knife to cut the kiwi into slices or cubes.

Tips for making cut fruit more exciting to eat

Though fruit is delicious on its own, sometimes adding a little flavor boost can make it even more enjoyable.

1. Add a pinch of flaky sea salt to contrast fruit’s natural sweetness
2. Try a sprinkle of crushed chili flakes on mango
3. Whisk together lime juice and honey and drizzle over cubed papaya
4. Top cantaloupe wedges with a drizzle of extra-virgin olive oil and mint or basil leaves

Storing cut fruit

Refrigerate cut fruit in an airtight container for up to 3 days.