15 Foods You’re Probably Cutting Wrong (And How to Fix It)

Prepping food can sometimes feel like a hassle, especially when it’s not going as smoothly as you’d like. The good news is that you might be cutting some foods incorrectly, making things more complicated than they need to be. 

From slicing avocados to chopping tomatoes, better, easier techniques will make your kitchen prep faster, safer, and more efficient. Here are several foods you’re probably cutting wrong — and how to fix them for better results!

Avocados

Many people cut avocados in half, remove the pit, and scoop out the flesh, but this can be messy and unsafe. The best way to handle it is to slice it lengthwise, twist the two halves apart, and then tap the pit gently with a knife to remove it. 

Then, use a spoon to scoop the flesh out in one piece. For slices, peel the skin off after cutting it in half. This method is cleaner and reduces the risk of injury.

Tomatoes

If your tomatoes turn into mush while slicing, you’re not alone. The trick is to use a serrated knife instead of a regular one. The serrated edges will easily cut through the tomato’s delicate skin without squashing the juicy insides. 

Always cut tomatoes at room temperature for the best results, and slice through the stem side for more even pieces.

Watermelon

Cutting a watermelon into wedges can get messy quickly, especially with all the juice. Instead, try slicing off the top and bottom, then stand the watermelon upright and cut down the sides to remove the rind. 

Afterward, you can easily cut it into cubes or slices without all the fuss. This method also makes it easier to handle and reduces waste.

Pineapple

Cutting a pineapple can be tricky due to its tough outer skin. To make things easier, first cut off the top and bottom of the pineapple. Stand it upright, and carefully slice down the sides to remove the skin.

Once the skin is gone, you can slice the pineapple into rounds and then cut out the core. This method prevents you from wasting too much of the juicy fruit.

Mango

Mangoes are slippery and tough to handle, but there’s a simpler way to cut them. Slice off each side of the mango just outside the pit, then score the flesh in a grid pattern without cutting through the skin.

Push the skin upward so the mango flesh pops out in cubes, and then simply scoop them out with a spoon. This method is much less messy and ensures you get the most fruit possible.

Bell Peppers

Most people slice into bell peppers from the sides, which can be messy due to the seeds. Instead, cut off the top and bottom of the pepper, and make one slit down the side.

Roll the pepper out flat and scrape off the seeds. This technique makes it much easier to slice the pepper into strips or dice it for recipes without seeds flying everywhere.

Pomegranates

Cutting a pomegranate can turn into a juicy disaster. A cleaner way to open it is to cut off the top, score the sides gently along the ridges, and pull it apart into sections.

Once open, gently tap the back of each section with a spoon to release the seeds. This way, you easily avoid making a mess while enjoying all the juicy seeds.

Cucumbers

Many people peel cucumbers first when slicing them for salads or snacks. However, leaving the peel on not only keeps more nutrients intact but also makes the slicing process smoother.

Use a sharp knife or mandoline to cut even slices. If you want them seedless, slice them lengthwise and scoop out the seeds with a spoon before cutting.

Onions

Cutting onions can make you tear up and get uneven slices if you do it wrong. First, slice the onion in half from root to tip, then cut off the top.

Keep the root end intact while you slice across the onion for diced pieces. The root helps hold everything together, making the process easier and faster.

Garlic

Peeling and chopping garlic can be time-consuming, especially if you’re trying to peel each clove by hand. Instead, place a whole garlic bulb on its side and press firmly with your palm or a knife to break apart the cloves.

To peel, place the cloves inside a jar and shake vigorously. The skins will come off easily. Then, you can mince or slice the garlic without hassle.

Kiwi

Many people peel kiwis with a knife, leading to wasted fruit. Cutting off the ends and using a spoon to scoop out the flesh is better. This method gets you a clean, whole piece of fruit with minimal waste and is much quicker. You can then slice it or eat it as-is!

Strawberries

If you’ve been cutting off the tops of strawberries, you’re probably wasting some of the fruit. Instead, use a small knife or a straw to hull the strawberry, removing the green part without cutting into the flesh.

This method ensures you get the most out of every strawberry, and it’s a great trick for preparing large batches.

Oranges

Peeling an orange can be frustrating and messy if you don’t know the trick. Start by cutting off the top and bottom, then make a single slit down the side of the peel.

Gently open the orange like a book, and you’ll be able to separate the segments easily. This technique keeps your hands clean and gets you to the juicy fruit faster.

Cabbage

Cabbage can be tough to slice evenly if you start from the outer leaves. The easiest way is to cut the cabbage in half through the core, then lay each half flat and slice across to create shreds.

If you’re making cabbage wedges, keep the core intact while cutting and remove it afterward. This method gives you more control and cleaner slices.

Grapes

Cutting grapes individually can be a slow process, especially for salads or snacks. A faster way is to place the grapes in a single layer between two plates and then slice through them with a sharp knife.

This trick gives you perfectly halved grapes in seconds and is especially useful when preparing them for kids or recipes.

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