Cutting Fruit For Fondue: A Step-By-Step Guide

When preparing fruit for fondue, it's important to consider the type of fruit you're using and how it might react to oxygen. Fruits like bananas, apples, pears, peaches, and even cherries are prone to browning when exposed to air, so brushing them with lemon juice will help preserve their appearance. Cutting fruit into bite-sized pieces or chunks is ideal, and for soft fruits like bananas, strawberries, and kiwis, popsicle sticks or skewers can be used for easy dipping. If you want to get creative, you can even freeze the fruit before serving for a unique texture. Regardless of the fruit you choose, always prepare it as close to serving time as possible to ensure freshness and prevent discolouration.

How to cut strawberries for fondue

Preparing strawberries for fondue is simple. First, rinse the strawberries under cool water and gently twist off the green top stems. You can leave the green tops on if you prefer. Then, use a paring knife to cut out the bitter white hull in the centre of the strawberry.

Next, cut the strawberries into bite-sized pieces. You can cut them in half or into quarters. If you want thinner slices, you can cut them vertically. For a unique design, you can even cut the strawberries into heart shapes or fan-like slices.

If you are preparing the strawberries in advance, brush them with lemon juice to prevent them from browning.

How to cut bananas for fondue

Bananas are a great fruit to include when preparing a fruit fondue. The soft texture of bananas makes them easy to cut and perfect for skewering. Here is a step-by-step guide on how to cut bananas for fondue:

• Peel the bananas: Using your hands, carefully peel the bananas. It is best to do this step just before cutting to prevent the banana flesh from browning.
• Lay the bananas on a cutting board: Place the peeled bananas on a clean, flat surface, such as a cutting board, ready for slicing.
• Slice the bananas: Using a sharp knife, cut the bananas into uniform slices. The thickness of the slices can vary between 1/2 to 1-2 inches. Thicker slices may be easier for dipping and will create a more substantial bite.
• Brush with lemon juice (optional) : To prevent browning, brush the banana slices with lemon juice. This step is especially important if you are preparing the fruit in advance. The acid in the lemon juice will help preserve the colour and freshness of the bananas.
• Place on a tray or container: Arrange the banana slices on a tray or in a broad container. If using lemon juice, be sure to cover the container or tray immediately after brushing.
• Serve with skewers: Bananas can be served as-is or skewered for easier dipping. If using skewers, toothpicks, or popsicle sticks, gently slide the bananas onto the skewers. This step can be done just before serving to prevent the fruit from drying out.
• Timing: It is best to prepare the fruit as close to serving as possible. Cut fruit has a higher chance of browning and drying out the longer it is exposed to air.

By following these steps, you will have perfectly cut bananas ready for your fondue! Remember to serve them with a variety of dips and toppings to make your fondue an enjoyable and tasty experience.

How to cut apples for fondue

Preparing apples for fondue is a simple process, but there are a few key steps to ensure they look and taste their best. Here is a detailed guide on how to cut apples for fondue:

First, prepare your work surface by laying out a clean cutting board and a sharp chef's knife. It is also a good idea to pour about 1/2 a cup of lemon juice into a small bowl and set it aside. The lemon juice will come in handy later to prevent the apples from browning.

Now, take a firm, crisp apple and stand it upright on your cutting board. Using your knife, slice the apple in half vertically. Then, slice each half into halves again, creating an "X" pattern. This will give you four equal apple quarters.

Next, carefully slice each cored segment horizontally into three equal chunks. To ensure there are no remaining core sections, slice about 1/4 inch off the narrow end of each chunk. You can discard these core pieces.

Once you have your apple chunks, place them skin-side down on a tray or in a broad container. This will be the base for your fondue creation.

To prevent the apple pieces from browning, dip a pastry brush into the bowl of lemon juice and gently brush each apple piece with a light coating of the juice. The acid in the lemon juice will temporarily impede discolouration.

Finally, cover the tray or container immediately to keep the apples fresh and prevent them from drying out. It is best to prepare the fruit as close to serving time as possible. If you need to store the apples for a short time before serving, place them in an airtight container or cover the tray with plastic wrap.

And that's it! You now have perfectly cut apples for fondue. Enjoy dipping them into your favourite chocolate or cheese fondue and savour the delicious combination of sweet and tangy flavours.

How to cut oranges for fondue

Preparing oranges for fondue is a simple process. First, you'll want to peel the orange with your fingers, removing as much of the bitter white pith as possible. Then, pull the orange apart to separate each segment. Cut each segment in half horizontally, creating bite-sized pieces that are easy to dip into the fondue. This method is called "supreme cuts" and can be used on other types of citrus fruits as well.

• Place the orange on a cutting board. Using a sharp knife, slice off about half an inch from the top and bottom of the orange.
• Stand the orange upright so that the flesh is exposed. Begin to cut the skin off, following the contour of the orange and removing the white pith.
• Repeat this process all around the orange, using the exposed contour of the white pith as your guide.
• Take note of the membrane that separates each segment.
• Using a sharp paring knife, carefully hold the orange in one hand and cut downward between the membrane and the segment.
• Once your knife reaches almost the centre of the orange, you can either turn your knife upward to cut the other side of the segment or stop and make another angled cut, and the orange segment should pop out.
• Repeat this process, working your way around the orange, until you have cut out all the segments.

By following these steps, you will end up with beautifully segmented orange pieces that are perfect for dipping in fondue.

How to cut cherries for fondue

Cherries are a great addition to a fondue spread, but they do require a little more preparation than some other fruits. The first step is to remove the stems from the cherries. You can do this by hand or with kitchen scissors. Next, you will need to cut around the cherry in a vertical ring, down to the pit. Gently separate the halves with your fingers and remove the pit with your finger or the tip of a knife. You can then slide two or three cherry halves onto a toothpick or short skewer, making them easy for your guests to dip.

If you are preparing your fruit in advance, you may want to prevent your cherries from browning. To do this, pour lemon juice into a small bowl and dip a pastry brush into the bowl. Brush the lemon juice onto the cut cherries to prevent browning. Cover the tray or container immediately and store in the refrigerator until you are ready to serve.

There are also a variety of tools you can use to pit cherries, such as a metal pastry tip, a knife and spoon, a Zyliss cherry pitter, or a quick-release multi cherry pitter. If you are feeling creative, you can even make your own DIY cherry pitter out of a chopstick and bottle, a fork, a wire paper clip, or a small funnel.

Frequently asked questions