Do you know how to de-stone fruit quickly?

There are many recipes that require the removal of stones from peaches, plums, nectarines, apricots and many other fruits. If the fruit is still firm, it should not be a problem. You just cut the fruit in half and remove the pit. However, the problem arises when the fruit is too soft. Removing stones from very soft fruit is not easy and you will make a mess in the kitchen and waste a lot of juice. Always wash fruit thoroughly before starting. Now, you need to take a special approach depending on the fruit.

Apricots

Take a serrated knife and cut where apricot has the typical crease. A serrated edge knife is better because it will remain sharp longer than a regular knife. Stones are hard and they make knives dull pretty quickly. . Rotate the fruit along its axis until it is cut in half. Remove the stone. If it is too soft, do the same but over a pot or bowl to catch the dripping juice. Use the halves as required.

Photo: Pixabay

Plums

Some plums are easy others are not. Stones are usually held firmly in place but you may do as described above for apricots and also use a container to catch dripping juices. Make the cut all the way around with a knife. Grab each half with one hand and twist in opposite directions (one half forward, the other backward). This will split the plum into two halves. Gently carve the stone out of one half with a knife. Try to apply as little pressure as possible to preserve as much pulp as possible.

Nectarines

You can also de-stone ripe nectarines. Make a cut around the pit again and gently rotate both halves. Take the half with the pit and cut it lengthwise down the middle. Gently pry the two halves apart. You will be left with a quarter of the fruit with the pit. Now you carve it out easily. You can also pit stubborn plums in the same way.

Source:

https://www.finecooking.com/article/how-to-pit-and-slice-stone-fruits

https://food-hacks.wonderhowto.com/how-to/pit-apricots-plums-nectarines-other-stone-fruits-like-chef-0156873/

Preview photo: Pixabay