Peeling and Coring Apples
It struck me that a little tutorial on apple prep might be warranted this week. While you don’t need to get super-fussy with apple peeling and coring, a little extra care makes a big difference in apple presentation in everything from tarts and cakes to turnovers and pies. The big thing is to always use a vegetable peeler, and then peel the apple in a spiral, like so:
It’s exceptionally easy and just as fast as a knife. Speaking of which, use one to gently slice out the flower end…
…and using a melon baller, extract the seeds:
There, not perfect but you can see that this sort of method retains a lot more of the apple flesh than the big “v” cut you’d normally make with a knife.
The top looks better.
Left whole or sliced, an apple that looks like this says “apple” more clearly than one that’s been whittled down by conventional means.
Hi Joe, I use one of these, I’ve got a lot of pip fruit orchards here, which makes it worthwhile to save a bit of time doing the mundane tasks like peeling and coring.
http://www.amazon.com/Back-Basics-Apple-Potato-Peeler/dp/B0000DE2SS
Simple to use, fast and great when you have 10 kg or more of fruit to prepare.
I love those things! My parents have one and they’re as fun as they are effective. Thanks Warren!
I have one of those as well, the best thing since sliced… well, apples for when you have kgs of them for the dehydrator.
plus, the kids absolutely adore eating a “spiral apple” 😀
I wish they were a little less expensive, but I may need to go get one this year.