Peel and Core Apples
Many recipes require peeled and cored apples, especially for desserts and baking. After peeling and coring, it's easy to cut the apples into wedges or quarters for use or eating. This article will show you how to peel, cut, and core apples with ease.
Contents
Steps
Using a Vegetable Peeler
- Use a vegetable peeler to remove the apple skin. For best results, start at the top of the apple and circle down the circumference of the apple. When done correctly, the peel should come off all in one piece.
- Choose to either use an apple corer to remove the core or to manually slice the apple removing the pulp from its core.
- To remove the apple core using an apple corer, insert the apple corer tool in the center of the apple while pushing and twisting. Remove the core by pulling the apple core out. You may need to scrape any remaining apple seeds with a paring knife. Insert the paring knife into the apple and scrape gently until the seeds are removed.
- Alternatively you can elect to remove the apple pulp from the core by slicing the pulp away from the apple. To do this take a sharp knife and cut vertically along the side of the apple. Turn the apple and repeat this three times until all four sides of the apple are sliced away from the core.
- Cut your apple as directed by your recipe. Usually, a recipe will either call for apple wedges or apple cubes.
- To cut wedges, set each quarter so that the round side is facing up. Then, cut each wedge in half to make 1/8 inch (3.4mm) slices.
- To cut cubes, set each quarter on the cutting board so that the round side is facing up. Then, cut the quarter lengthwise into strips approximately 1/3" (3.4mm) wide. Finish by cutting it width-wise into strips approximately 1/3" (3.4mm) wide. The result will be many 1/3" x 1/3" (3.4mm x 3.4mm) chunks.
- Finished.
Using a Swivel Peeler
This method is not as safe, so proceed with care!
- Use a swivel peeler to remove the apple skin. For best results, start at the top of the apple and circle down the circumference of the apple. When done correctly, the peel should come off all in one piece.
- Cut the apple in half. To do so, place it stem up on a cutting board and cut down from the center of the stem.
- Make apple quarters. Place the halves flat side down on the cutting board and cut each half in half, making quarters.
- Remove the core of the apple. Hold each quarter with the rounded side facing in your palm. Use a sharp paring knife to cut a large "V" around the core.
- Pull the core away from the apple slice if it doesn't fall out on its own.
- Cut your apple as directed by your recipe. Usually, a recipe will either call for apple wedges or apple cubes.
- To cut wedges, set each quarter so that the round side is facing up. Then, cut each wedge in half to make 1/8 inch (3.4mm) slices.
- To cut cubes, set each quarter on the cutting board so that the round side is facing up. Then, cut the quarter lengthwise into strips approximately 1/3" (3.4mm) wide. Finish by cutting it width-wise into strips approximately 1/3" (3.4mm) wide. The result will be many 1/3" x 1/3" (3.4mm x 3.4mm) chunks.
- Finished.
Tips
- Apples dry out and turn brown very quickly. Use them directly after you peel and cut them for best flavor.
- The direction in which you cut the apple matters––cutting from the stem end can often cause the quarters to break. Start coring quarters from the blossom end rather than the stem end of the apple.
- Alternatively, squeeze fresh lemon juice onto peeled apple to slow down the browning process.
Warnings
- Never, ever pull the knife towards you. The knife should be slicing away from you to minimize accidents.
Things You'll Need
- Swivel peeler
- Cutting board
- Chopping knife
- Sharp paring knife
