Prepare Apples for Fruit Soup

Video Transcript

"I'm going to peel an apple - you've probably seen your grandparents do this. It's very simple with a paring knife. Again, you just get under the skin and you continue, you just keep turning the apple and kind of let the knife do the cutting. There are actually machines that you can get that actually will core, peel, and slice - a hand-cranked kind of thing, I've used those for making pies, but this new recipe just requires one apple, so I don't think it really requires the cleaning effort of those little machines to do that, and you can see it's pretty simple, you just keep peeling. We're almost there, almost there. This time I'm using a Granny Smith apple, and I think it's important, the type of apple you put in the recipe. Granny Smith is great because it has a little tarter flavor, and it really adds what I'll call "body" to it, to the fruit. Going to cut off the end. Going to cut down here because now we want to get the core out, so the easiest way is to cut it into quarters, and then just simply cut out the seeds. There we go - cutting down, and a little indentation around the seeds. Cut this away, there we go - and the seeds fly, in all directions. You want to get out this little, this little membrane that the seeds are in because that will be kind of rough and unpleasant, if you get that in your soup. Just double check to make sure you get all that little membrane out, and cut them into rough dice, rough dice. Okay - that's how you cut an apple. Keep cooking!"