10 Fruit-Cutting Hacks to Make Your Life Easier

When slicing an apple, think “Tic Tac Toe” instead of the typical method of cutting it into quarters. Place the apple face down, cut along the imaginary lines (some people use a rubber band to keep the apple together while slicing) and the apple instantly separates into eight perfect slices, while leaving the core intact.

When slicing cherry tomatoes, grapes or any other small fruit or vegetable that is round and has no pits, try this: gently but firmly compress the grapes (or other fruit) between two plates, then slide a long, sharp knife between the plates, thus cutting many at once instead of one at a time.

If you need to peel a bunch of peaches in a hurry, here’s the solution: take a paring knife and slice an “X” into the base of each peach, then dip them into a pot of boiling water and remove after 30 seconds. The peaches will slip right out of their fuzzy little skins fuss-free, no peeling required.

If you’re like most people, you find pomegranates delicious but way too much of a hassle to eat, what with removing all those juicy little seeds. If that’s the case, you probably haven’t tried this method. First, slice off the bottom of the pomegranate to create a flat surface and cut a small divot in the top to create a small crate. Then, still using a paring knife, slice from top to bottom along each ridge, being careful to cut through the skin but not the fruit. This should leave you with six to eight segments, which are pulled apart. Place the segments in a large bowl of water and, with the edge of your thumb, put some pressure on the base of the seeds and push them into the water until you’ve separated all the seeds.

Mangoes can be tricky to peel and slice, with much of the juicy flesh remaining attached to the skin while most of the juice winds up on the cutting board. Not when you try this ingenious method, however, using a drinking glass. Simply slice the mango lengthwise away from the pit, leaving four quarters. Place each on the rim of the glass, with the skin on the outside of the glass, while the flesh is on the inside. Using your hand, press against the peel side and slide the mango down the rim until the juicy fruit slices into the glass, leaving the peel.

There’s a simple slicing solution to getting the maximum amount of grapefruit for your morning meal. There are quite a few steps in this process — which involves peeling off the skin and slicing away the membrane — but the result is thick, juicy wedges of grapefruit.

Leave the knife in the drawer and pull out a spoon instead for this clever technique in which a tart, sweet kiwi is scooped out of its peel in seconds.

This clever cutting hack for slicing pineapples begins with slicing a whole pineapple lengthwise into quarters before slicing the fruit away from the skin and then slicing it into small triangles. When serving, keep the pineapple on the skin, which becomes a de facto serving dish, try slicing each slice in alternating directions for an elegant (and super easy) touch.

If you’re used to cutting watermelon into wedges…you’re doing it wrong! A better way is to slice the melon in half, then slice it in a grid. The result is small, bite-sized chunks that are easy to eat without getting watermelon juice all over your face.

Put away the paring knife when removing the stems from strawberries. Instead, grab a plastic straw, insert it in the bottom of the strawberry and push up until the stem pops right out. Easy and ingenious!