Fresh fruit is packed with essential nutrients our bodies need on a daily basis. What turns most people off from eating fruit is the hassle involved in peeling, deseeding or dicing fruit. Not all fruits can be washed and eaten with their skins intact. There are many that need to be peeled--some requiring a little effort to penetrate their tough covering, and others that need to be deseeded. There are a few simple ways to cut fruit and present it in a platter so it not only looks appetizing but it is easy to pick and eat.
Gather your supplies and put them on a steady surface in front of you. These will include different seasonal fresh fruits that have been thoroughly washed and dried, a cutting board and sharpened paring and butcher knives. Wash your hands thoroughly before you commence cutting your fruit.
Use a butcher knife to cut small melons such as honeydew and cantaloupe. Place the fruit on your cutting board and slice it in half at the roundest section. Place both halves in front of you, and scoop the seeds from them. Hold one half down firmly and cut it into 2-inch thick slices lengthwise.
To create melon chunks, hold each slice and remove the outer covering. Use a paring knife to slice downwards into the flesh until you create 2 to 3-inch wide chunks.
Use a butcher knife to cut a water melon in half carefully. Take a scoop and remove rounded chunks from the flesh, collect in a deep bowl and serve.
To create chunks, cut the ends off the water melon and place it upright on the cutting board. Insert the knife where the thick covering ends and slice deep down to remove it. You may have to tilt the knife slightly inwards to cut at an angle. Carefully remove and discard the covering. Cut the watermelon into 2 to 3-inch thick slices, and then cut the slices into 2-inch chunks.
Hold a pineapple on its side and slice both ends off. Stand it on the cutting board and cut it in half, penetrating the center and core. Hold each half and cut it lengthwise in half again. Hold each piece and follow the curve of the rind to remove it, and slice around the core to remove it. Cut each piece into strips, then into 2-inch thick chunks.
Cut both ends of citrus fruits such as lemons, oranges, grapefruit and lime, then downwards through the peel just touching the flesh to remove it. Make ½-inch cross sections, or cut the flesh into smaller chunks if required.
Peel a banana and slice it lengthwise into 1-inch thick pieces. Cut an apple in half, then half again. Follow the curve of the seeds to remove it, and cut into smaller slices if necessary.