Fruit Carving Introduction - Fruit and Vegetable carving Books and Tools
Before Carving - Carving tools - Selecting fruits and vegetables for carving
Specific preparations and treatment - Storing carved fruits and vegetables
How to Carve fruit and vegetables
Postage and Shipping

Each kind of fruit and vegetable has its own unique characteristics, so keep these pointers in mind when choosing fruits and vegetables to carve.

Onions and shallots should be fresh and without wrinkles. Choose either medium sized or small bulbs that are all of uniform size.

Carrots should be straight and of medium or large-size.

Radishes should be fresh, firm, and round. Use medium-sized radishes, all of uniform size.

Chinese radishes should be straight and of medium-size with clear bright skins. The flesh of large Chinese radishes tends to be mealy.

Cucumbers should be green, straight, and of medium-size. The type called for in this page is the larger type (Tang Ran). If the smaller type (Tang Kwa) is used, those with green skins have firmer flesh and are better for carving than those with greenish white skins.

Tomatoes should be of uniform size. Plum tomatoes, with elongated fruits, are firmer than round varieties. Choose fresh ones with no wrinkles.

Pumpkins should have thick, firm flesh. Such pumpkins have a rough exterior.

Chillies should be fresh and have firm skins. Generally small ones are used, because if large ones were cut and spread out to make a blossom, they would cover the entire plate. However, large spur chillies are used for making anthurium flowers.

Spring Onions and leeks should be fresh and green with no yellowing on the leaves. Select thick, medium-sized plants.

Cabbage and Chinese Leaves should be fresh with firm, heavy heads. Use medium sized heads.

Lemons should be very fresh.

Taro should be of medium-size.The fragrant taro (Phuak Hawm) has fine-textured flesh.

Cantaloupe Melons should be those that are"not yet fully ripe". The skin should be pale yellow without wrinkles or scratches.

Yam bean tubers used for carving should not be too large. Large, mature tubers have a lot of fibres. These become frayed in carving, detracting from the appearance of the finished work.

Papayas should be straight, thick-fleshed and without any bruises. They should not yet be fully ripe so that the flesh is firm and does not bruise easily. The Khaek Dham variety is recommended be cause of the beautifully coloured flesh

Green mangoes should be fully mature and of a variety whose flesh is not too crisp. The skin should be green and un-wrinkled and the stem should look fresh.

Watermelonsshould have red flesh and green rinds with no bruises or wrinkles.

Pineapples should have large eyes. The leaves should be fresh and green and there should be no shrivelling of the skin or stem.

Guavas should be those that are just becoming ripe. The skin should be a fresh light green and there should be no bruises or scratches.

Apples should be fresh with glossy, brightly coloured skins and no bruises.

Jujubes should have straight fruits with green skins and no bruises.

Sapodillas must be firm, "so avoid fully ripe fruits". The skins should be even and clear. Avoid sapodillas that have been dyed for the market. Their skins have a "dusty appearance".

Rose-apples should have clear, fresh looking skins.