How To Select The Best Fruits And Vegetables

Thai fruit and vegetable carving is all about making food look great. While a dish's main selling point is still its taste and the recipes that go into achieving this. It never hurts to make the dish served more presentable and palatable through food carvings. To make the best of your carvings it is essential to choose the right fruits and vegetables to carve. This page is aimed at providing you with the information you need to choose the right fruits and vegetables that will make your carving look great and if they are going to be eaten that will make them taste their best.

Apples

Apples should have a smooth, unbroken skin. They should have a consistant colour and a good shape.

Carrots

Carrots should be bright orange, thick and straight. They should have a fresh, unmarked skin. Where the leaves have been broken off it should still be a good green colour.

Chillies

There are many varieties of chilli. They come in all sizes and are either red, orange, yellow or green.
The chilli should be fresh. The stalk should be green but not dark green. If the stalk is dry it has been kept too long. The skin should be smooth and firm.
For carving use the chillies longer than 2” so they are easy to carve but the right size for your design. Prik Chi Fah chillies are commonly used because they are large,  have a thick skin and a beautiful colour. Prik Ki Nu is used for food decoration without being carved. It can be carved if a large enough one can be found.
Choose the colour to suit your design. Chillies that are all one colour look better.

Courgettes

Where the stalk has been cut off it should still look fresh. It should have a smooth, unbroken skin and it should be straight.

Cucumbers

Where the stalk has been cut off it should still look fresh. It should have a smooth, unbroken skin and it should be straight.

Red Globe Radishes

These are freshest when bought with their leaves. The leaves should be a good green colour and be crisp. The bulbs should have unbroken bright skin and should feel full and firm. Choose one for carving that is a good even shape.

Spring Onions

Fresh spring onions are best. Fresh spring onions have leaves that are green not yellow. For carving choose spring onions that do not have broken or bent leaves.

Tomatoes

For carving choose a almost ripe, big tomato with a  thick, smooth, unbroken skin.