knife goes in


twist it and then to get the seed off

instead of grabbing at it you just take

your pointer finger and your thumb and

you pinch it off and it falls off give

it to your kids put a glass of water

it's a tooth fix in 11 avocado tree when

it comes to this there's a couple of

ways you can do this you can cut this in

half and usually the peel will just come

right off and this is you can dice that

put it in salad you could also get a

paring knife and do the crosshatch

method if you're gonna make guacamole

put the knife in one way go the other

way and then usually what I do is I just

give it a squeeze and it pops right out

if you squeeze it you kind of start with

a nice dice of avocado and you don't

have to take it out and dice it it's

just pretty much already diced for you

when you take it out of the skin eh this

is a peach and this is how you cut a

peach two types of peaches a freestone

and a clingstone freestone peach that I

have here the pit will actually come out

just by kind of twisting and a little

prying clingstone you kind of have to

cut away and all I do is this cut it in

half of the paring knife

give it a twist see the pit comes out

and instead of kind of digging at that

and stabbing myself I'm gonna cut one

more time and pull this away and then

the pit just pulls away it goes in the

garbage and then you can slice this

however you want if you're gonna do a

tart you can just slice or you can just

either hand this is a pomegranate

there's a lot of different ways to

process these I'm gonna show you two

ways the first way I have a bowl I have

a spoon and I have a pomegranate and

when I cut it in half so some of the

seeds might get cut but it's no big deal

I put the cut side of the pomegranate

into my palm and I get a spoon that's

fairly heavy and I tap and as I tap you

can see that I'm rotating keep tapping

until all the mound see I got most of

them out and you can go back and if

there's any little pieces of them

intermembrane you could take it out

that's it that's it you could have

pomegranate this is an orange most

like that I'm gonna show you the way

chefs do it what we're gonna do is take

the top and the bottom off first and

then we're gonna peel the orange trying

to hold the shape of it and get all of

the pith off and what we're gonna make

today is called she primps supreme just

basically means the best part of the

orange and then we get our small paring

knife and we're gonna cut sections just

on the inside of each of the segments

supremum of orange this is a yellow

plantain same as the green plantain

except it's just a little riper a little

softer it's had a little time to mature

and get a little sweeter we're gonna

process this and take out the flesh what

I usually do with this I cut off both

ends I do a little score just with the

tip of the knife once twice and I get my

finger under the skin and the peel just

comes off like almost like a regular

banana it's super starchy it's actually

a little sticky right now you want to

cook this before you eat it and before

you cook it usually I was slice it into

nice thick slices I'll take this deep

fry it give it a little bit of a smash

and then fry it again that's a Maduro

and the doors are usually something from

a sweet plantain similar to any other

plantain this one just happens to be on

the unripe side it doesn't it hasn't

turned yellow yet it hasn't gotten dark

and it's not really super sweet it's

really starchy can we cut this the same

way we would cut of any other plantain I

take the ends off the flesh is a little

different color it's usually a little

Pinker just the tip of the knife to

score the skin it's a little harder to

get off than the yellow plantain but if

you get your hands under it your finger

under it you peel it away the difference

between this and a yellow plantain is

sometimes the green plantain tends to

oxidize the flesh is a lot firmer you're

not gonna eat this like this it's

probably not gonna be all that delicious

this is where they'll make plantain

chips out of or you make tostones you

take these you'll cut them in slices fry

them until they're soft and you smash

them and fry them again that makes a

toast owning yeah this is a mango the

way I cut a mango is I need a paper

towel a chef's knife and a peeler and

I'll just peel it in my hand

once I get about two here I'm gonna take

my paper towel and put the mango in the

paper towel so it doesn't slip and I

don't cut myself with the peeler get all

the peel off and you'll see that if I
lay it flat its kind of fat I want to do
them a skinny side so you'll see it's

skinny the seed runs this way with the
mango so I'll take the mango stand it up
go about a third of the way in and slice