Online baking classes are a great way to learn to make delicious desserts such as coconut cream pie or pomegranate panna cotta. However, when you’re trying to craft such delightful culinary offerings, you first have to know how to prepare the fruit. While apples and pears are easily found in every grocery store and are simple to prepare, some fruits are a bit more complicated to use in your pastries or baked goods. Rather than ruin your produce, here are some tips for cutting up and accessing three tricky fruits.
Star fruit originated in East Asia, but it can also be found in warmer U.S. climates in states such as Florida or Hawaii. Also sometimes known as the star apple, these juicy fruits might look tricky to cut up, but the process is rather simple. Rinse your star fruit off and then lay it on a cutting board horizontally. Using a chef’s knife, slice off the ends of the fruit. Continue slicing the fruit so you are left with star-shaped pieces to snack on. The rind is edible, so there’s no need to worry about trying to peel the ridges of a star fruit beforehand.
Coconuts in the supermarket usually come bare. However, if you buy a coconut still in the husk, you’ll need a hammer to open it up. Hammer holes around the husk and pry off bits until it can be removed in its entirety. Once the husk is gone, you’ll have to open up the fruit. Hit the fruit with the dull end of a chef’s knife a few times over a large bowl. When it cracks the juice will drain out. Then continue hitting it until it cracks open entirely.
Pomegranates are in season in autumn, usually in October and November. The edible part of this fruit is its arils, which look like seeds, and can be tricky to remove from the pomegranate’s tough exterior. Remember that pomegranate juice stains, so before beginning the process, put on an apron or clothes that you don’t mind getting dirty. First, cut a small portion of the stem end of the fruit. Then, cut around the pomegranate’s crown as if you were opening up a pumpkin to carve a jack-o’-lantern. Cut lines along the pomegranate’s ridges – there should be about six total. Pry open the pomegranate over a large bowl, then remove the arils. Fill the bowl with water to separate the arils from the fruit’s membrane. The arils will sink while the membrane floats, making it easy to skim any extra debris from the top of the water. Drain the water and enjoy.