Whenever I talk about raw food, I always mention how simple it is to prepare.  Most of the work is done for you – by Mother Nature.  Fruits, vegetables, fresh herbs, and spices don’t need a lot of doctoring to taste good. 

They do, however, generally need to be sliced, diced, cubed, slivered, julienned, etc.

No problem!  Basic knife skills are easy to learn.  With just a little bit of practice, you’ll effortlessly tackle even challenging raw food ingredients – such as coconuts and pineapples.  The secret -- whether you’re a professional chef in a 5-star raw food restaurant or a home cook who is just learning the joys of a raw food kitchen – is that the most important tools you have are good quality knives and a sturdy cutting board. 

Accept no substitutes!  The right tools make raw food preparation easy...and safe.

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In this article, I’m going to talk a bit about how to slice and dice fruits for raw food dessert recipes.  My raw food cookbook Raw for Dessert has detailed instructions for cutting fruit for each of the recipes.  You’ll learn how to master everything from a prickly Hawaiian pineapple to a sweet Georgia peach...not to mention a Thai young coconut, an extremely useful (and delicious) raw food ingredient.

I decided to talk about raw food dessert knife skills for several reasons.  Let’s start with two of my favorites:  simplicity and popularity.  Of all the raw food recipes you can make, raw food desserts are probably the easiest.  The knife skills required are usually quite basic and many recipes require nothing more than the ability to peel and slice fruit. 

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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.

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