If you’re cutting just a few apples for a salad or a garnish, it can be easier to skip coring and simply cut the flesh off the core. There’s a little more waste, but the time savings can be worth it.
Try these techniques.
WEDGES: Placing knife just to side of core, slice down to remove 1 side of apple. Turn apple 180 degrees and repeat. Slice off remaining sides. Lay chunks core side down on cutting board and cut lengthwise into wedges.
MATCHSTICKS: Slice off 1 side of apple in 1/4-inch-thick planks, stopping just before core. Gather slices into stack. Turn apple 180 degrees and repeat. Slice and stack remaining sides in same manner. Slice stacks lengthwise into 1/4-inch-thick matchsticks.
DICE: Follow directions for matchsticks, but slice into 1/2-inch-thick planks, then 1/2-inch-thick matchsticks. Turn sticks 180 degrees and slice into cubes.
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