Jenny's Raw Recipe Blog

Be A Cut-Up: Learn Raw Food Knife Skills

Posted on December 02 2010 | (5) Comments
Category:Raw Ingredients and Equipment

While many raw food recipes require nothing more than a blender or food processor, some basic knife skills will go a long way towards making the dishes you create - especially desserts with ordinary fruits -- look extraordinary.
Knowing 'the right tool for the job' is also useful.  For firm or large fruits, such as apples, and pears, a chef's knife is essential.  Choose a 7" to 10" size knife, depending on what feels good in your hand.  For softer, more delicate fruits - like nectarines, for example - a 5" serrated knife is a better option.
Once you've selected your knife, the next step is to determine how an ingredient needs to be cut in a specific recipe.  Sliced?  Diced?  Minced?  Slicing divides the fruit into relatively thin pieces, either lengthwise or crosswise.  Dicing produces small cubes, about one-quarter inch.  Mincing chops the fruit finely. 
In addition to making raw food look wonderful, cutting ingredients in different ways also enhances the texture of the dishes you create.  Pairing a thinly sliced piece of nectarine with a cube of diced apple gives you mouth a variety of sensations along with tastes.
In my book Raw for Dessert, I devote an entire section to knife skills with fresh fruit.  I get into the specifics of working with different kinds of fruits from the common (peaches and grapefruit) to the more exotic kiwis and mangoes.  And I describe in detail exactly how to slice, dice, and mince.
If that sounds like something you'd like to learn more about, I hope you'll check out Raw For Dessert and my first book Raw Food Made Easy for 1 or 2 People.


Previous Comments

On June 26, 2011 .(JavaScript must be enabled to view this email address) said...

You are such a delight to watch.  And so generous!  Thanks for your awesome videos.

I really want to watch you cut up a mango because I’ve been hunting around on youtube and there must be dozens of different techniques.

I’m sure yours will be the best!

On June 26, 2011 .(JavaScript must be enabled to view this email address) said...

Hi Diane,
Thanks for the feedback! I’m making more videos for youtube this December, and will be sure to show how to cut a mango. In the meantime, see my book “Raw For Dessert” for instructions on how.


On June 29, 2011 .(JavaScript must be enabled to view this email address) said...

Thanks, Jenny.  I like to use a paring knife for apples and pears.  It’s slower but gives you that ‘hands on’ feeling of slicing every bite just the way you want it.  (perfectionist?  me??  lol)

On June 29, 2011 .(JavaScript must be enabled to view this email address) said...

ps - Looking forward to seeing ‘Raw for Dessert’.  If it’s half as good as the last one, it’s sure to be a winner.  (Your cookie recipes are EXCELLENT!)

On October 27, 2015 .(JavaScript must be enabled to view this email address) said...

Emily I am in the green group right? I have two emails buseace when I first registered I picked the wrong one   blue .  I visited Sam’s sight   seriously you two are so amazing.  I can’t wait to have my printer working so I can print off some worsheets. love shelby

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