Peeling and Coring Apples

It struck me that a little tutorial on apple prep might be warranted this week. While you don’t need to get super-fussy with apple peeling and coring, a little extra care makes a big difference in apple presentation in everything from tarts and cakes to turnovers and pies. The big thing is to always use a vegetable peeler, and then peel the apple in a spiral, like so:

It’s exceptionally easy and just as fast as a knife. Speaking of which, use one to gently slice out the flower end…

…and using a melon baller, extract the seeds:

There, not perfect but you can see that this sort of method retains a lot more of the apple flesh than the big “v” cut you’d normally make with a knife.

The top looks better.

Left whole or sliced, an apple that looks like this says “apple” more clearly than one that’s been whittled down by conventional means.

This entry was posted in Apple Peeling and Coring, Pastry. Bookmark the permalink.

4 Responses to Peeling and Coring Apples

  1. Warren says:

    Hi Joe, I use one of these, I’ve got a lot of pip fruit orchards here, which makes it worthwhile to save a bit of time doing the mundane tasks like peeling and coring.

    http://www.amazon.com/Back-Basics-Apple-Potato-Peeler/dp/B0000DE2SS

    Simple to use, fast and great when you have 10 kg or more of fruit to prepare.

    • joepastry says:

      I love those things! My parents have one and they’re as fun as they are effective. Thanks Warren!

    • Chris says:

      I have one of those as well, the best thing since sliced… well, apples for when you have kgs of them for the dehydrator.

      plus, the kids absolutely adore eating a “spiral apple” :D

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