PROFESSIONAL FRUITS

AND VEGETABLES
CARVING SEMINAR

BERNARD BUNIEL
Resource Speaker
TRAINING AND SERVICES
 BCB FOOD ART
CERTIFICATE OF APPRECIATION
URDANETA CITY UNIVERSITY
PSU SAN JOSE CAMARINES SUR
MARINERS’ POLYTECHNIC COLLEGE
STI NAGA
GLOBAL IT GOA
URDANETA CITY UNIVERSITY
NORTHWESTERN UNIVERSITY LAOAG
TRAINING PICTURES ( PSU GOA)
ICE CARVING PICTURE. (UCU)
FOOD DESIGN OF STUDENT. (UCU)
LAOAG CITY ILOCOS NORTE
 fruits and vegetables carving is an essential
part of the cuisine. A chef is not praised for
the taste of his food alone, but also on the
appearance. Cooks utilize an array of tools
in the process of transforming melons and
other fruits into visual masterpieces..
TOOLS BEING USED IN CARVING
 OVERVIEW – HOW TO CARVE FRUITS AND VEGETABLES
Carving fruits and vegetables adds a decorative touch to food
presentation.. Co-ordinate the garnish with the dish

Step 1 - FRUITS
Choose a fruit that has contrast in colors between the flesh of the fruit
and the skin. Watermelon, and apples are good choices.
Step 2
Select a design to carve that isn't too intricate for your first carving.
Once the design has been cut it can't be erased or hidden . The only
solution is to start over.
Step 3
Draw the design freehand, or follow a stencil, using a washable marker.
Step 4
Cut out the design from the center to the edges. Remove the skin and a
thin layer of the flesh of the fruit. Watermelon actually has three layers
that can be used in the design. The hard green rind, the white inner
rind and finally the flesh. That allows three colors for your design.
HOW TO CARVE VEGETABLES
Step 1
Purchase vegetable-shaping tools
Step 2
Select vegetables that are just
barely under-ripe, which makes
them firm enough for carving.
Step 3
Wash the vegetables if they are
going to be eaten; also wash your
hands, tools and cutting board.
Step 4
Plan your carving before you cut into your
vegetable. Always work from a pattern the first
time you shape a vegetable. Practice on several
vegetables to perfect your technique before you
make a presentation vegetable.
Step 5
Carve your vegetable using gentle strokes to avoid
bruising the vegetable. You should carve your
subject as quickly as possible to keep the carving
fresh. Never care more of the vegetable than you
have to
Step 6
Cover the face of the carving with lemon juice. The
vitamin C in lemon juice helps keep the exposed
flesh of the carving fresh and prevents spoilage for
longer periods of time.
 Selection of Fruits for Carving
Onions and shallots should be fresh and without wrinkles. Choose either medium sized or small bulbs that are
all of uniform size.

Carrots should be straight and of medium or large-size.

Radishes should be fresh, firm, and round. Use medium-sized radishes, all of uniform size.

Chinese radishes should be straight and of medium-size with clear bright skins. The flesh of large Chinese
radishes tends to be mealy.

Cucumbers should be green, straight, and of medium-size. The type called for in this book is the larger type
(Tang Ran). If the smaller type (Tang Kwa) is used, those with green skins have firmer flesh and are better for
carving than those with greenish white skins.

Tomatoes should be of uniform size. Plum tomatoes, with elongated fruits, are firmer than round varieties.
Choose fresh ones with no wrinkles.
Pumpkins should have thick, firm flesh. Such pumpkins have a rough exterior.

Spur chillies should be fresh and have firm skins. Generally small ones are used, because
if large ones were cut and spread out to make a blossom, they would cover the entire
plate. However, large spur chilies are used for making anthurium flowers.

Spring shallots and leek should be fresh and green with no yellowing on the leaves.
Select thick, medium-sized plants.

Cabbage and Chinese cabbage should be fresh with firm, heavy heads. Use medium
sized heads.

Lemons should be very fresh.

Taro should be of medium-size. The fragrant taro (Pheuak Hawm) has fine-textured
flesh.
Cantaloupes should be those that are not yet fully ripe. The skin should be pale
yellow without wrinkles or scratches.

Yam bean tubers used for carving should not be too large. Large, mature tubers have
a lot of fibers. These become frayed in carving, detracting from the appearance of the
finished work.

Papayas should be straight, thick-fleshed and without any bruises. They should not
yet be fully ripe so that the flesh is firm and does not bruise easily..

Green mangoes should be fully mature and of a variety whose flesh is not too crisp.
The skin should be green and un-wrinkled and the stem should look fresh.

Watermelon should have red flesh and green rinds with no bruises or wrinkles.
Pineapple should have large eyes. The leaves should be fresh and green and there
should be no shrivelling of the skin or stem.

Guavas should be those that are just becoming ripe. The skin should be a fresh light
green skins and there should be no bruises or scratches.

Apples should be fresh with glossy, brightly colored skins and no bruises.

Jujubes should have straight fruits with green skins and no bruises.

Sapodillas must be firm, so avoid fully ripe fruits. The skins should be even and clear.
Avoid sapodillas that have been dyed for the market. Their skins have a dusty
appearance.

Rose-apples should have clear, fresh looking skins.

 Specific Preparations and Treatments

1. Tomatoes should be soaked in a mixture of lime juice

and water to prevent browning.
2. Carrots should not be soaked in water before carving
as this will make the flesh tougher and more difficult to
carve.
6. Potatoes should be washed with water after peeling to
remove the sap and then washed again after carving. This will
help prevent browning.

7. Apples should be soaked in mixture of lime juice and water

before being peeled to prevent browning.
 Storage of Carved Fruits and Vegetables
1. Should be placed in ice cold water so the petals of flower
designs are firm and spread beautifully.
2. Fill a spray bottle with lime juice, lemon juice, grapefruit juice
or a combination of the three. Spray the exposed surface of
the fruit and vegetables with the juice to help prevent them
from oxidizing.
3. Should not be left in water as this will cause petals to become
discolored and to spoil.
4. Each type of carved fruit should be kept separately. This will
prevent loss of all your work in the event that one type spoils.
5. Put them in containers and placing in a refrigerator covering
them with a damp piece of thin white cloth and putting them
in a place protected from drafts so they do not dry and wilt.
6. After carving, pumpkin should be dipped in water and
removed right away. If left in water, flower petal designs will
become bruised.
 Techniques for Carving Fruits & Vegetables

Carving produce is considered an art

in the culinary world. A carved
platter of fruits or vegetables can be
used as a centerpiece display or
even entered into competition for a
monetary price. You can create
carved fruit and vegetable displays
for use at your own parties. Produce
carving takes practice, so purchase
additional pieces of fruits and
vegetables in case you make a
mistake.
 WATERMELON BASKET

Preparation
1. Choose an elongated watermelon.
2. Lightly draw a dolphin on the rind of
the watermelon as in the picture with
a sharp point.
3. Cut along the lines carefully with the
knife and then gently cut away the
rind.
4. With a melon scoop, make the flesh
into watermelon balls and set aside in
a dish. Remove any remaining flesh
so the interior is clean and white.
1. Cut triangles through the rind to
represent the eyes, and in the
edges, cut notches for the
eyelashes.
2. Cut a crescent for the mouth,
and then notch the upper border
of the rind all around except at
the tail.
3. Arrange the watermelon and
cantaloupe balls attractively in
the dolphin-shaped bowl.
 APPLE LEAF
Instructions:

1. Wash the apples.

2. Cut a wedged-shape slice as in
the picture.
3. Trim away any of the core,
leaving the flesh and skin.
4. With the carving knife, cut the
slice to the shape of a leaf.
5. With the tip of the knife, make
curving grooves in the skin
to represent the veins of
the leaf. Work from the
base of the leaf to the tip.
6. Cut notches along the edges of
the leaf.
1. Wash the cucumbers. Cut into 3
sections.
2. Divide the circumference of each
into 8 equal parts and then
make cuts about 3mm deep
between each part down the
3. Slice beneath each part down the
length almost to the base to
separate it from the flesh,
thus forming the 8 outer petals.
4. Trim the flesh to remove ridges and
then divide into 8 parts as
before to make the inner ring of
petals. Remove the core of the
cucumber, trim each petal so it
tapers to a point, and then
insert the center of the flower.
6. For the center, use 1/4″ thick disk cut
from a small carrot. Cut small
grooves in a crisscross pattern on
one face, and place up in the
lotus flower.
Fruit Flowers
 Cut melons into flat pieces that are at least 1/2
inch thick. Use flower cookie cutters to cut
melons into floral shapes. Place a melon flower
on top of a wooden skewer and press the
skewer through just enough to affix a grape,
raspberry or blueberry on top as the flower's
center.
Outlining
 Look at a piece of fruit and picture a design.
Therefore starting with an outline is usually best
for 3-D carved fruits and vegetables. Start by
cutting off the back of a melon to give yourself a
flat work surface. Peel the front of the melon to
remove the rind and expose the fruit's flesh.
Carve around the outline areas using a sharp
paring knife and scoop out the cut flesh using a
spoon.