How To Carve Fruit Tutorials
Learn how to carve fruits and vegetables with our growing section of Fruit Carving How To tutorials. Please check back frequently for new how to step by step directions to learn the fine art of fruit and vegetable carving.
In Thailand, fruit carving is a traditional and highly cultivated art. The decoration of food and correct use of serving dishes is of utmost importance in Royal Thai Cuisine. Thus no account of Thai food can be complete without mention of the importance given to food and meal presentation. The ingenuity of all Thai palace crafts and cooking lies in the artists' attempt to create natural and realistic masterpieces.
The Thais are very artistic and have a deep appreciation for beauty as evidenced by classical Thai dancers elaborate costumes and temple architecture. Thus, the pleasing presentation and decoration of Thai food is innate to the culture. It is an yet another Thai adaptation of a foreign art, Japanese mukimono which is the art of fruit and vegetable peeling.
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Preparation
- Choose a fresh, round shaped watermelon. Wash it thoroughly.
- From the base of the watermelon, divide it into 7 parts. The leaves wil be made 2/3 high of the whole height of the watermelon. Cut 1/4" deep to make a leaf. Scrape each leaf into a pointed tip. Then turn the watermelon's calyx up.
- Peel the skin but leave the green part of the carved leaves. Carefully cut apart each leaf.
- Make a zig-zag pattern around the rim of each leaf.
- Carve 7-8 flowers with stems and leaves. Then carefully emphasize the carved pieces by cutting some flesh off.
- Cut off part of the watermelon which is not carved until the red flesh appears. Smooth the whole watermelon.
- Wash with cool water.
- Lay foam inside of the pedestal and cover with pine leaf. Put the prepared watermelon on top.
Preparation:
- Wash the carrot thoroughly and cut into 3 inch lengths.
- Cut each one lengthwise into slices 1/4 inch think, and trim each slice to the shape of a leaf.
- With the tip of the knife, cut two shallow grooves down the center of the slice to form the midrib of the leaf.
- Along the edge, cut wide spaced notches to form the teeth. Then cut shallow grooves to form
- the ribs of the leaf, working from the base to the tip
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So Cool
