Fruit slices are a kind of culinary competition in aesthetics, beauty, creativity. Not every first-class housewife is capable of serving beautifully, elegantly arranging and elegantly decorating fruits. Experienced restaurateurs agreed to reveal some secrets of fruit slicing
Instructions
Step 1
If you decide to serve the slicing in the classic form, then you should follow a few rules: Put apples on a plate so that as little pulp as possible comes into contact with air, otherwise they will oxidize and darken. You can drizzle with lemon juice. The same goes for pears.
Step 2
Watermelon and melon should be cut and spread with the skin, but in very thin and small pieces. Try to remove all seeds from the watermelon.
Step 3
Orange and tangerine are good for a fruit plate, either in wedges or in thin slices. But the latter should be done without peeling them off.
Step 4
Place apricots and plums, if small, whole on a plate. If their size is larger than average, you can divide them with a knife into two or four parts, carefully remove the bone and put the pulp down on a plate.
Step 5
Kiwi and mango should be peeled and cut into slices. They do not darken from the air, so they can be used to cover an apple and a pear.
Step 6
Place the grapes on top of the fruit in a careless bunch hanging from the edge of the plate on the table. Bulk grapes are not very suitable for a fruit plate.
Step 7
Cherries and cherries should be placed on a plate with twigs. Strawberries are also laid out with tails.
Step 8
Cut the thorny skin off the pineapple and cut the hard core. It is better to cut the pineapple into long columns or thin slices, so that one slice is enough for a maximum of two bites. Small pieces of fruit inside an unpeeled pineapple with a core cut out will look original.
Step 9
Fruits are great if you garnish them with clouds of whipped cream, sprinkle with lemon juice, sprinkle with thick yogurt, or place even scoops of real ice cream among them.
