- Hi, I'm Chef Bryce here
with your power kitchen
tip of the day.
Today I'm gonna show you how to cut three
very difficult fruits and vegetables.
The first is a red pepper,
the second will be a mango,
and the third will be
my favorite, avocado.
So let's start with the red pepper.
The first thing you wanna
do is lay it on its side
and cut off the stem.
Turn it over and cut the bottom.
All right.
Then make a nice incision
down the middle of it.
Lay it flat.
Remove the seed.
Now take your knife and
run it along the flesh
to remove all the flesh from it.
Then we're gonna take it and just cut
nice thin strips.
My next is the mango.
Lay it on the cutting table,
but lay it vertically.
Then take the knife
and cut along the side.
There, turn it around, cut the other side.
Then you wanna cut long strips.
Just like that.
Then turn it around and
cut some more strips.
Now what you'll see is, you take it
and pull it like this,
you have nice cubes.
Perfect for mango salsa, right?
So then you're gonna lay
it on the cutting table
and just run the knife along the bottom
of the mango.
There you have it,
your fresh mango for your salsa
or even just to put in a
bag and eat as a snack.
Avocado.
How to tell it's ripe.
It should be fully black, no green spots.
Then you touch it, it should
be soft to touch but not mushy.
So what you wanna do with this,
is an easy way like I like to do,
is cut a little bit off the bottom.
Then lay it flat.
Take your knife, put it in the middle
of the avocado.
Now take the avocado
and just turn it 360 degrees,
just like that.
Now you just twist it a little bit
and it will come loose, see?
Lay it flat on the cutting board
and take the knife and
gently tap the seed.
Take the seed out.
Now you can take the avocado
like we did the mango
and cut long strips just like this.
When it's ripe like this avocado is,
the skin will come right off pretty easy.
See how that's going?
Put a little lemon on
there or even better yet,
mash it up to make your
favorite guacamole.
That's your kitchen power tip for the day
and I'm Chef Bryce,
thank you for joining us.
