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SDBOOKS the complete step-by-step VEGETABLE AND FRUIT CARVINGVEGETABLE AND FRUIT CARVINGVEGETABLE AND FRUIT CARVING Edited by Nidda Hongwiwat Sangdad Publishing Co. Ltd.National Library of Thailand Cataloging in Publication Data VEGETABLE AND FRUIT : 2004 192 p. 1. Fruit 2 Vegetable L ISBN 974-7162-60-1 First Published, May 1999 Second Published, September 2002 Third Published, May 2004 Fourth Published, June 2005 Copyright © by Sangdad Publishing Co., Ltd. Photography Copyright © by Sangdad Publishing Co., Ltd. All rights reserved, No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, without prior written permission of the publisher. Consultant Sisamon Kongpan Director Nidda Hongwiwat Editor Nidda Hongwiwat English Translator Richard Goldrick Editor's Assistant Obchoel Imsabai Photography and Design Samart Sudto Marketing Director Pranee Pongpun e-mail : marketing@sangdad.com Production Director Jiranan Tubniem e-mail : production@sangdad.com Printer Pannee Printing Co.,Ltd. Tel. (662) 803-2352-5 Publisher and Distributor : Sangdad Publishing Co., Ltd. 320 Lat Phrao 94 (Town in Town) Wangthonglang, Bangkok 10310, Thailand Tel. (662) 934-4413 ext. 101-107 Fax : (662) 934-4415 e-mail : www.sangdad.comContents Preface 7 Introduction 9 Vegetables 18 Carrot 20 Tomato 46 Cucumber 52 Chinese radish 62 Eggplant 72 Leek 80 Spring shallot 84 Chilli 88 Radish 92 Other vegetables 96 Fruits 108 Apple 110 Pineapple 116 Papaya 124 Cantaloupe 134 Guava 146 Watermelon 152 Yam bean tuber 158 Mango 168 Rose-apple 176 Sapodilla 182 Jujube 188 5Preface Our Thai artistic and cultural tradition is rich in physical and spiritual beauty, grace, and delicacy, which reflects our way of life. This tradition is becoming more widely known among the peoples of other lands in Asia, Oceanic, Europe, and the Americas. One art that is particularly revealing of Thai tradition and way of life is the carving of fruits and vegetables. This art is nowadays drawing increasing attention such that no ceremony, art exhibition, food show, or party would be complete without a demonstration. Thai fruit and vegetable craving sym- For those with fruit and vegetable bolises the elegance and artistry of the Thai carving is a way to introduce children to art, culinary tradition, for it represents the respect to familiarize them with Thai food traditions, that the carver has for guests and loved ones, and to foster taste and proper table manners. and provides a refined and tasteful means for Vegetable and Fruit Carving has been beautifying the dining table. prepared as a handbook for readers to master Fruit and vegetable carving is particularly this magnificent art, illustrating step-by-step fitting for receiving guests because it renders guidance with color photographs. It fits carvers them honor and importance. It is also suited of all abilities--simple carvings for beginners to other special occasions, such as and magnificent carvings for those with some New Year's celebrations. and merit-making skills. ceremonies. Of course, fruit and vegetable carving may also be part of everyday life. Simple carving of fruits and vegetables in daily meals makes Nidda Hongwiwat them more appetizing and brings a touch of Editor grace to the table, creating an atmosphere of more refined manners in dining. 7Introduction the Land of Smiles. is famed the world over for the beauty and delicacy of its art and which once experienced. make such an unforgettable impression upon visitors that they wish to come back time and time again. One thing that delights them is the artistry of carved fruits and vegetables, an integral part of the presentation of delectable Thai food. Fruit and vegetable carving is a vener- able tradition which has been passed down Photography by Anake Nawigamune from ancient times. Fruit and vegetable carving is considered one of the ten traditional Thai crafts. It is thus held to be an ancient art and is used in making food offerings for monks, entertaining guests, ordinations, weddings, and royal funerals. This traditional craft has developed in the palaces of kings since the Sukhothai Pe- riod over 700 years ago. At that it figured in the celebration of the Floating Lantern Fes- tival, or Loi Krathong, at the full moon of the twelfth lunar month. The legendary originator Loi Krathong Festival of the festival, Lady Nopphamat, or Thao Sichulalak, decorated her floating lantern with the trays on which the bowls were placed a profusion of flowers and birds, swans, rab- were splendidly adorned with flowers of many bits and many other animals carved from fruits sorts carved from papayas colored with natural and vegetables. dyes. During the First Reign of the Bangkok Fruit and vegetable carving was thus an Period, His Majesty King Rama I the Great held art of the palace, and it was the palace which a fruit and vegetable carving competition at became as it were the university for Thai ladies. the festival of the twelfth lunar month. Squashes Girls of good family would be sent to the pa- were elaborately carved to serve as bowls for lace to be trained in the establishments of the presenting sweet young rice to monks. and great ladies. 9VEGETABLE AND FRUIT CARVING It was with the change in the form of practiced in China, Japan, and other countries. government in 1932 during the Seventh Reign nowhere is Thai skill matched nor has the art that a school of home economics was first been developed as long as in Thailand. established under Headmaster Yeuan Phanuthat. With their patience and desire to express In 1934. Phraya the Minister affection, Thais have a liking for handicraft of Education, gathered teachers from all over work. Adorning an object to make it a thing of the country for a one-year training course in beauty is a creative act, and this is precisely various among which was fruit and veg- what is involved in enhancing the natural beau- etable carving, and from that time onward, the ties of fruits and vegetables through imagina- art has spread among people of all classes. tive carving. a priceless inheritance passed Although fruit and vegetable carving is down from generation to generation. 10Introduction The purpose of fruit and vegetable carv- ing is to make food more attractive, more appe- and also easier to eat. The accomplished homemaker welcomes her guests with fruit carefully pared. seeded, and perhaps cut into bite-size slices depending on the type. Veg- etables are first delicately then and finally arranged attractively to decorate the dish a which they are part of. Needless to say, guests are greatly pleased to be honored with such a gracious welcome, displaying as it does the good feelings and willing hospitality of the maker. Decorating fresh, well-formed, and color- ful fruits and vegetables through artistic carv- ing is by no means difficult; all it takes is concentration. Starting out, there is no need for special carving knives; one sharp-pointed knife is enough to carve fruits and vegetables beauti- fully. The knife, however, must be sharp at all times, and so you should always have a small whetstone nearby. Basic principles 1. Before carving, fruits and vegetables must be washed and cleaned thoroughly. 2. Use knives with stainless steel or bronze blades. Knives with ordinary steel blades will cause discoloration of fruits and vegetables. 3. Do not carve excessively SO as to avoid waste and loss of nutritional value. 4. The designs carved should be ap- propriate for decorating a plate of food; thus, floral patterns are suitable, while figures of ani- Tips on selecting fruits and mals such as rats are not. vegetables for carving 5. Vegetables to be dipped into sauces Each kind of fruit and vegetable has its should be cut to appropriate sizes. own unique characteristics. so keep these 6. Vegetables chosen for carving should pointers in mind when choosing fruits and veg- be appropriate to the dish in which they are etables to carve. to be used, and they should be vegetables Onions and shallots should be fresh which are resistant to such as carrots and without wrinkles. Choose either medium- and Chinese radishes. sized or small bulbs that are all of uniform size. 7. Care must be exercised during carving Carrots should be straight and of me- so as to avoid bruising fruit and vegetables. dium or large-size. 11VEGETABLE AND FRUIT CARVING Onion Shallots Radishes Chinese radish Carrot Cucumbers (Tang Ran) Cucumbers (Tang Kwa) Tomatoes Pumpkin Spur chillies Spring shallot Leek Chinese cabbage Lemons Taro Radishes should be fresh, firm, and round. no wrinkles. Use medium-sized radishes, all of uniform size. Pumpkins should have thick, firm flesh. Chinese radishes should be straight and Such pumpkins have a rough exterior. of medium-size with clear bright skins. The flesh Spur chilies should be fresh and have of large Chinese radishes tends to be mealy. firm skins. Generally small ones are used, be- Cucumbers should be green, straight, cause if large ones were cut and spread out to and of medium-size. The type called for in this make a blossom. they would cover the entire book is the larger type (Tang Ran). If the smaller plate. However, large spur chilies are used for type (Tang Kwa) is used, those with green making anthurium flowers. skins have firmer flesh and are better for carv- Spring shallots and leek should be fresh ing than those with greenish white skins. and green with no yellowing on the leaves. Tomatoes should be of uniform size. Select medium-sized plants. Plum tomatoes, with elongated fruits, are firmer Cabbage and Chinese cabbage should than round varieties. Choose fresh ones with be fresh with firm, heavy heads. Use medium- 12Introduction Cantaloupes Yam bean tubers Papayas Green mangoes Watermelon Pineapple Guavas Apples Jujubes Sapodillas Rose-apples sized heads. The skin should be green and un-wrinkled Lemons should be very fresh. and the stem should look fresh. Taro should be of medium-size. The Watermelons should have red flesh and fragrant taro (Pheuak Hawm) has fine-textured green rinds with no bruises or wrinkles. flesh. Pineapples should have large eyes. The Cantaloupes should be those that are not leaves should be fresh and green and there yet fully ripe. The skin should be pale yellow should be no shrivelling of the skin or stem. without wrinkles or scratches. Guavas should be those that are just Yam bean tubers used for carving should becoming ripe. The skin should be a fresh not be too large. Large, mature tubers have a light green skins and there should be no lot of fibers. These become frayed in carving. bruises or scratches. detracting from the appearance of the finished Apples should be fresh with glossy, work. brightly colored skins and no bruises. Papayas should be straight, thick-fleshed Jujubes should have straight fruits with and without any bruises. They should not yet green skins and no bruises. be fully ripe that the flesh is firm and does Sapodillas must be firm. avoid fully not bruise easily. The Khaek Dam variety is rec- ripe fruits. The skins should be even and clear. ommended be cause of thebeautifully colored Avoid sapodillas that have been dyed for the flesh. market. Their skins have a dusty appearance. Green mangoes should be fully mature Rose-apples should have clear, fresh- and of a variety whose flesh is not too crisp. looking skins. 13VEGETABLE AND FRUIT CARVING Specific preparations and reduce loss of color. Also, if left standing, beets treatments will blacken, they should be kept moist by 1. Tomatoes should be soaked in a mix- spraying them with water regularly. ture of lime juice and water to prevent brown- 6. Potatoes should be washed with wa- ing. ter after peeling to remove the sap and then 2. Shallots and onions should be soaked washed again after carving. This will help pre- in water before being peeled and carved to vent browning. reduce irritation of the eyes. 7. Apples should be soaked in mixture 3. Taro should be washed thoroughly of lime juice and water before being peeled to before being peeled. If washed after peeling, a prevent browning. slime is released which causes itching. 8. Cantaloupes should be washed before 4. Carrots should not be soaked in water carving. While carving, avoid letting water come before carving as this will make the flesh tougher into contact with the fruit because it will lose and more difficult to carve. its taste and spoil more quickly. 5. Beets should be washed in water to 9. Yam bean tubers should be soaked which a little salt has been added. This will too long after carving, will yellow. 14Introduction 10. Papayas. When carving, handle pa- payas very the flesh will becomes soggy. After carving, soak in very cold water to keep the flesh and firm. 11. Green mangoes. When peeling man- goes, all the skin must be removed that the flesh does not darken. Soaking in salt water is not necessary. 12. Watermelons. After carving, rinse with cold water and then cover with a damp cloth. 13. Pineapples. Carved pieces of pine- apple should be placed in a closed container and refrigerated. 14. Guavas. The knife used for carving must be very sharp because guavas have a lot of fibers. If the knife is dull, they will become frayed. 15. Jujubes. If jujubes are soaked too long after carving they will become slimy. Storing carved fruits and vegetables 1. After carving, fruits and vegetables should be placed in ice cold water the petals of flower designs are firm and spread beauti- fully. 2. Carved fruits and vegetables should Storing carved fruits not be left in water as this will cause petals to Fruits should be washed before carving. become discolored and to spoil. If peeling is required. the fruit should be washed 3. Each type of carved fruit should be again afterwards. kept separately. This will prevent loss of all Carved fruits should be stored in closed your work in the event that one type spoils. container and kept in a refrigerator (not a 4. Store carved fruits and vegetables by freezer). If an entire fruit is carved, it should be putting them in containers and placing in a rinsed by immersing in very cold water and refrigerator, or if no refrigerator is available, by then covered with a light cloth which has been covering them with a damp piece of thin white dipped in water and then wrung until damp. cloth and putting them in a place protected This will help prevent shrivelling of the carved from drafts they do not dry and wilt. design. 5. After carving, pumpkin should be dipped in water and removed right away. If left in flower petal designs will become bruised.12 4 5 6 10 > 8Carving tools 1-3 sharp-pointed knives Used for peeling and cutting fruits and vegetables. 4-6 carving knives Used for carving fruits and vegetables. 7 seeding knife Used for removing seeds from fruit. 8 vegetable peeler Used for peeling fruits and vegetables and cutting them into thin slices. 9 zigzag bladed slicer Used for giving fruits and vegetables a furrowed surface. 10 melon scoop Used for forming fruit into balls and for removing fruit flesh from the rind, which is then put to some use. For instance, the rind of a wa- termelon may be made into a punch bowl, and the balls of watermelon removed from it may be served on a tray. 11 scissors Used for cutting and trimming carved fruit and vegetables. 12 cookie cutters of various shapesVEGETABLE AND FRUIT CARVING Fancy Flower Material two large carrots Equipment sharp-pointed knife carving knife flower-shaped cookie cutter 2 4(2) Instructions 1. Select a large, bright orange carrot and wash it thoroughly. 2. Cut it into disks about 1/4 inch thick. 3. Cut to flower shape using the 3(1) 5(1) cookie cutter. 4. Cut a circle about 1 cm. in di- ameter in the center and then care- fully remove some of the flesh from around the circle. Form the stamens by cutting five shallow grooves crisscrossing the center. 4(1) 5(2) 5. From the center, cut grooves toward the edge to form 11 or 12 petals. Flowers like this may be used in soups and stir-fried dishes. 20⑆VEGETABLE AND FRUIT CARVING Golden Leaf Material two large carrots Equipment sharp-pointed knife a carving knife 1 3 Instructions 1. Wash the carrot thoroughly and cut into three-inch lengths. 2. Cut each one lengthwise into slices 1/4 inch thick, and trim each slice to the shape of a leaf. 3. With the tip of the cut 2(1) 4(1) two shallow grooves down the center of the slice to form the midrib of the leaf. 4. Along the edge, cut wide spaced notches to form the teeth. cut shallow grooves to form the ribs of the leaf, working from the 2(2) 4(2) base to the tip. 22Carrot 23VEGETABLE AND FRUIT CARVING Water Lettuce Material two large carrots Equipment sharp-pointed knife carving knife 1(1) 2(2) Instructions 1. Wash and peel the carrot. Cut it into a piece 1 1/2 inches long and another piece 3 inches long. Trim the shorter piece to give it the shape of a turnip. Cut longitudinal grooves all around the surface of 1(2) 3 the longer piece. 2. With the tip of a knife, cut curved grooves in the surface of the tur- nip-shaped piece. This will be the core of the flower and the petals will be fitted into the grooves. The grooves should be positioned 1(3) 4(1) that petals will overlap. 3. To form the petals, cut the longer piece into thin slices. Soak these in water so they will curl nicely. 4. Insert the leaves into the grooves on the core, working from the base to the top. 2(1) 4(2) 24Carrot 25VEGETABLE AND FRUIT CARVING Orange Khem Flower Material four baby carrots Equipment sharp-pointed knife a carving knife 1 2(3) Instructions 1. Wash and peel the carrot. 2. Cut into the carrot moving the knife at an angle towards the tip to form a five-faced pyramid. Care- fully slice under each of the faces SO as to make a five-petalled flower. 2(1) 3 Separate the flower from the carrot and trim the petals. In the same way, make many flowers of similar sizes and shapes. 3. Impale the flowers on wires to create clusters. 2(2) 26VEGETABLE AND FRUIT CARVING Golden Lotus Material two large carrots Equipment sharp-pointed knife carving knife 1 3(1) Instructions 1. Wash the carrot. Cut it into sec- tions 1 1/2 inches long. Round one end of each one. 2. Carve the petals around the base first. Remove the flesh from around the petals that they stand 2 3(2) out. cut a shallow groove in the middle of each petal, and then shave the flesh from either side of the groove. 3. Center the petals of the second row between those of the first, but do not cut grooves in these petals. Proceed in like manner to the top.CarrotVEGETABLE AND FRUIT CARVING Carrot Ball Material two large carrots Equipment vegetable peeler sharp-pointed knife carving knife 1 4(1) wooden pins Instructions 1. Wash the carrot. the peel still on, well, and then using the peeler, cut the carrot into long thin strips. 2. With the carving knife. slice the 2 4(2) peel from the long sides of each strip, and then cut perpendicularly across the width at each end to obtain rectangular strips. 3. Holding the carving knife at an angle to the side of the strip, make long thin parallel slices oriented 3 toward the nearer end of the strip. When the fringe has been made halfway along one side, change the direction of cutting SO the slices are oriented toward the nearer end. In same way, fringe the other side of the strip, and then make another strip in the same way. form a second strip into a circle inside and secure with the 4. Form one strip into a circle and pin. Cover the ends of the pin with small pieces of carrot secure with a wooden pin, and then to prevent slipping. 30VEGETABLE AND FRUIT CARVING Wild Orchid Material two large carrots Equipment sharp-pointed knife carving knife 1(1) 3(2) Instructions 1. Peel the carrot. Slice at an angle to form three flat faces. Remove flesh from between the faces, and then carefully cut beneath each. face to form a ring of three petals. 2. Trim to round off the core and 1(2) 4(1) then in a similar fashion, make two more petals centered between the first three. 3. Cut the flower from the carrot. 4. In the center of the flower, make an elliptical cut. Remove the flesh from the inside and then 2 4(2) round the edges and make cuts all around to give it a wavy edge. 5. Trim the petals to give them pointed tips. 3(1) 5 32CarrotVEGETABLE AND FRUIT CARVING Water Lily Material two large carrots Equipment sharp-pointed knife carving knife 2(1) 3 Instructions 1. Select a large, bright red orange carrot; wash and peel it. 2. Slice into the carrot moving the knife at an angle towards the tip to form a five-faced pyramid. slice under each face to form five 2(2) 4(1) petals, being careful to stop before reaching the base. 3. Now to make the inner petals shave the shaft of the carrot inside the outer ring of petals to smooth away angles, and then cut into the shaft the same way as before to 2(3) 4(2) make the inner ring of five petals. Center these between those of the outer ring. When done, cut the flower from the carrot. 4. Trim the edges of the petals that they have sharp tips. 34CarrotVEGETABLE AND FRUIT CARVING Flower Variant Material two large carrots Equipment sharp-pointed knife carving knife 1(1) 2(3) Instructions 1. Peel the carrot and cut the smaller end to a pencil-like point having five faces. 2. With the carving knife, slice into the flesh parallel to each face to make a petal which is still attached 1(2) 3 to the carrot at its base. 3. Cut the five-petalled flower from the carrot. 4. Trim each petal to a point. In the center of the flower, insert a slice of red spur chilli. 2(1) 4 2(2) 36VEGETABLE AND FRUIT CARVING Orange Ear of Corn Material two large carrots Equipment sharp-pointed knife carving knife 1 4(1) Instructions 1. Wash the carrot. Cut out a sec- tion about two inches long from the tip of the carrot. 2. Carve to the shape of an ear of 3. Cut four thin flaps to form the 2 4(2) leaves of the husk. These should overlap slightly. 4. Trim to form the ear of Make slits down the length and around the circumference to form the corn kernels. 5. Soak the ear of com in cold wa- 3(1) 5 ter so the leaves of the husk curl away from the ear. 3(2) 38Carrot 39VEGETABLE AND FRUIT CARVING Orange Champa Flower Material two large carrots Equipment sharp-pointed knife carving knife 1 4 Instructions 1. Wash and peel the carrot. Cut it into sections about 2 1/2 inches long. 2. Sharpen the larger end to a sharp point. 3. Trim to obtain the shape of the 2 5(1) flower. 4. Cut five thin flaps extending from the pointed end almost to the base, to form the outer petals. 5. Carve three inner petals cen- tered between the outer ones, and then carve what remains into a 3 5(2) single innermost petal. 40/VEGETABLE AND FRUIT CARVING Butterfly Flower Material two large carrots Equipment sharp-pointed knife carving knife 2(1) 3(1) Instructions 1. Wash the carrot. Cut it into 1 1/2 inches sections. Round one end of each one. 2. Form the center of the flower by cutting a circular groove and then carving curved petals. Cut 2(2) 3(2) notches along the edges of the petals to give them a serrated ap- pearance. Remove the flesh from around the petals SO that they stand out. Work inward to the center. 3. Then work outward and down- ward to form the first IOW of petals surrounding the center. Carve curved petals giving them ragged edges. Remove the flesh on either side to give the petals good defini- tion. Then, carve the petals of the second row, centering them be- tween those of the first, and pro- ceed in the same manner to the outermost IOW. 42Carrot 43VEGETABLE AND FRUIT CARVING Flower Variant with Serrated Petals Material two large carrots Equipment sharp-pointed knife carving knife 1(1) 2(1) Instructions 1. Trim the petals of the flower variant to create sharp tips, shap- ing them like lotus petals. 2. Cut notches along both borders of each petal. 3. Cut a pointed, petal-shaped flap 1(2) 2(2) in the middle of each petal. With the fingers, gently push the flap inward and pull the larger petal outward, and then wedge scraps of carrot into the opening to keep them apart. Place the flower in iced water until the petals set in 3 place, and then remove from the water and allow to drain. 44VEGETABLE AND FRUIT CARVING Scarlet Rose Material two large tomatoes an half inch diameter Equipment carving knife 2(1) 3(1) Instructions 1. Select bright red tomatoes without bruises and wash them. 2. With a very sharp knife, cut off the stem end and then peel off the skin in a continuous strip about 1 1/2 cms. wide. 2(2) 3(2) 3. Wind the strip into a roll and place on the inner face of the stem end. 2(3) 46VEGETABLE AND FRUIT CARVING Blossoming Rose Material three large tomatoes an half inch diameOter Equipment sharp-pointed knife 2 4(2) Instructions 1. Select bright red tomatoes with no bruises and wash them. 2. Cut the tomato through the mid- dle into two halves. 3. Cut the halves into slices about 1/4 cm. thick, working from the 3(1) 4(3) stem end to the base. 4. Roll up one slice to form the center. Wrap three more slices around this, and then place other slices around so that they are cen- tered between the inner petals. Use about twelve slices in all. 3(2) 4(4) 4(1) 4(5) 48TomatoVEGETABLE AND FRUIT CARVING Red Bird's Wing Material three large tomatoes an half inch diameter Equipment sharp-pointed knife 2 5 Instructions 1. Select bright red tomatoes with- out any bruises and wash them. 2. Slice the tomato through the stem end to obtain two halves. 3. From each of the halves, cut a wedge-shaped slice about one 3 6(1) cm. wide at the broad end. 4. Carefully cut the skin away from the flesh of each of the wedges down almost to the stem end. Place the two wedges together that the stem ends are touching as shown in the picture, and then carefully curl the skins of the two 4(1) 6(2) halves. 5. Make cuts parallel to and about 0.5 cm. from the two cut faces of a tomato half as to obtain about five V-shaped slices. 6. Nest these V-shaped slices be- tween the two wedges, and then 4(2) 6(3) arrange them SO that the tip of each slice projects slightly beyond the one below. 50VEGETABLE AND FRUIT CARVING Craft Flower Type 1 Material one long cucumber Equipment sharp-pointed knife Instructions 2(3) 1. Slice cucumber lengthwise into thirds. Use the two outer portions, which have the fewest seeds. 2. Place one portions on a cutting board peel side up. Take a diago- nal slice toward one end and dis- card the end. cut three thin 2(1) 3(1) slices that they remain attached at one end. Cut the triplet from the cucumber, and then continue slic- ing the cucumber in the same way. 3. Fold the tips of the free ends of each triplet over and tuck them into the attached ends, thus form- 2(2) 3(2) ing one "petal" of the flower. Place the bases three such petals they point to a common center. Use a circular slice of a red beet as the center of the flower. Cut grooves in a gridiron pattern on the sur- face, and then place it at he center of the flower. 52CucumberVEGETABLE AND FRUIT CARVING Craft Flower Type 2 Material one long cucumber Equipment sharp-pointed knife Instructions 1(1) 2(2) 1. Slice cucumber lengthwise into thirds. Use the two outer portions, which have the fewest seeds. 2. Place one portions on a cutting board peel side up. Take a diago- nal slice toward one end and dis- card the end. Then, cut five thin 1(2) 3(1) slices that they remain attached at one end. Cut the five slices from the cucumber, and then continue slicing the cucumber in the same way. 3. Fold the tips of the free ends of the first, the third, and the fifth 2(1) 3(2) slice over and tuck them into the attached end. 54Cucumber 55VEGETABLE AND FRUIT CARVING Craft Leaf Material two small cucumbers or one long cucumber Equipment sharp-pointed knife 1 3(2) carving knife Instructions 1. Cut the cucumber lengthwise into fairly thick slices. Cut the slices diagonally to obtain pieces shaped like a rhombus. 3(1) 3(3) 2. Trim each piece to shape it like a leaf. 3. On the green side, cut a groove to represent the midrib, and then cut diagonal grooves to represent the veins. These should be spaced to give an attractive alternating green and white pattern. Finally, cut notches around the edges of the leaf. 56VEGETABLE AND FRUIT CARVING Cucumber Basket Material one small cucumber Equipment sharp-pointed knife carving knife 2(1) 4 Instructions 1. Cut off the stem end of the cucumber to obtain a flat, stable base. 2. Form the handle of the basket by making two parallel cuts about 3 mm. apart extending from the 2(2) 5(1) tip down about two-thirds of the length of the cucumber and then cutting off the excess on either side. 3. Carefully remove the flesh from within the handle and hollow out the body of the basket. 4. Cut closely spaced notches 3(1) around the mouth of the basket. 5(2) 5. Cut a shallow, narrow groove around the outside of the basket just below the edge. 3(2) 58VEGETABLE AND FRUIT CARVING White Lotus Material one long cucumber one carrot Equipment sharp-pointed knife carving knife 2 5(1) Instructions 1. Wash the cucumber. Cut it into three sections. 2. Divide the circumference of each section into eight equal parts, and then make cuts about 3 mms. 3 5(2) deep between each part down the length of the section. 3. Slice beneath each part down the length almost to the base to separate it from the flesh, thus forming the eight outer petals. 4. Trim the flesh to remove ridges, 4 6 and then divide it into eight parts as before to make the inner ring of petals. These should be centered between those of the outer ring. 5. Remove the core of the cucum- ber, trim each petal it tapers to a point, and then insert the center of the flower. 6. For the center, use a 1/4 inch Cut small grooves in a crisscross pattern on one face, and thick disk cut from a small carrot. place this face up in the lotus flower. 60VEGETABLE AND FRUIT CARVING White Marigold Material one straight Chinese radish Equipment sharp-pointed knife carving knife small wooden pins 2 4(1) Instructions 1. Wash the Chinese radish, cut off both and use the central part. 2. Cut lengthwise to obtain thin slices. Fold each one in half length- 3 4(2) wise. 3. Cut slits about 1 1/2 cms. long down the length of the fold. 4. Roll up these fringed strips one after another to make a bloom of the required size, and secure with wooden pins. 4(3) 62VEGETABLE AND FRUIT CARVING Lattice Leaf Material one Chinese radish Equipment sharp-pointed knife carving knife 1 4(1) Instructions 1. Cut the Chinese radish into sec- tions 2 inches long. 2. Cut into this slices. Trim each piece to shape it like a leaf. 3. Cut out curving openings in the leaf, beginning at the base 2 4(2) and working towards the tip. 4. With the tip of the knife, cut notches all around the edges. 3 4(3) 64