How to Pare Fruit and Vegetables

Paring is to cut away all external parts of fruits and vegetables, both outside and under skin layers such as barks, shells, skins and pith so that the fruits and vegetables flesh is all that is left.

Begin by slicing off the ends of the fruit or vegetable, then place it on its end on a chopping board, then using your knife, cut through the skin and underlying layers of skin from the top to the bottom, so that only the flesh is visible.

Repeat this all the way around the ingredient, trimming where necessary, So that all you're left with is just the flesh.

Paring can be a tedious process, but the finished result is well worth it. Many ingredients can be pared and the same technique should be employed for all.