![]() |
![]() 1. PeelingSteady the pear on a cutting board. Using a vegetable peeler, peel away the skin by pushing the peeler away from you. |
![]() 2. CoringHold the apple stem side up and cut in half. Cut each half in half again. Cut away the core from each piece. |
![]() 3. HullingHold the berry at its pointed end. Cut across the top of the berry to remove the stem. Slice the strawberry or leave it whole. |
![]() 4. PittingCut the peach in half along the indentation. Gently twist the two halves apart. Lift out the pit with your fingers on a spoon. |
![]() 5. ZestingRub the orange over the small holes of a box grater-shredder. Rub off only the colored part of the skin. Stop when the spongy white pith underneath begins to show. |