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Preparing Fruits That Have Pits

July 10, 2012 Le Cordon Bleu Orlando 0 Comments

Preparing Fruits That Have Pits

Fruits are an important part of Florida cooking. They provide fiber for satiation and carbohydrates for energy, not to mention a wealth of vitamins and minerals, but nothing can present more of a challenge for amateur chefs than preparing fruits that contain a pit. So many times while removing the pit, the fruit gets so bruised and mangled it is no longer presentable enough for a dish. Besides the aesthetic problems, removing the pit can be dangerous. As anyone who has ever tried to work the pit out of an avocado can tell you, one slip of the knife and the mashed fruit is the least of your problems. The good news is that there are culinary techniques you can practice at home that will make it much easier for you to remove the pit of a fruit without risking the safety of your fingers.

Make sure you have a safe working environment. This is an important aspect of any culinary technique; also be sure to have proper lighting, a sturdy no skid cutting surface and a sharp knife. Many accidents in the kitchen can be avoided by ensuring that you have a safe place to work.

Step 1:
Whether you are preparing an avocado, a peach or any other variety of pitted fruit, the technique is the same. The first thing you will want to do is slice the fruit in half from top to bottom. While the knife is still in the fruit, wiggle it slightly until the fruit separates with the pit still attached to one side of the fruit.

Step 2:
Next, insert the tip of your knife into the pit of the fruit. Move the knife back and forth gently until the pit dislodges from the fruit.

If you encounter a particularly stubborn pit, there are a few tricks that you can try. Slice small wedges of fruit working the knife around the pit. Once a few wedges are removed the rest of the fruit should come away without difficulty. For fruits with smaller pits, a spoon can be used to gently scoop the inside out.

Fresh seasonal fruits are a mainstay of Florida cooking. Though removing their pits can be a daunting task, the benefits far outweigh the inconvenience. With a little practice you too can build up the confidence to prepare pitted fruits with ease.

This article is presented by Le Cordon Bleu College of Culinary Arts in Orlando. Le Cordon Bleu College of Culinary Arts in Orlando offers culinary arts and pâtisserie and baking training programs in Orlando, Florida. To learn more about the class offerings, please visit Chefs.edu/Orlando for more information. 

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures.  
Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.


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