Also Known as
Seb, Safarchand. 

What is apple, seb?

One of the most delicious of fruits, the apple is available almost all over the world, and almost throughout the year. They have earned a reputation for being nutritious, and you are sure to have heard the adage, “An apple a day keeps the doctor away. Apples have a round shape with a depression at the top where the stem is attached. Some apples are almost perfectly round, while others are more rounded at the top and narrower at the bottom. Apple fruits are firm and the skin is shiny and smooth. Apples come in all shades of red, green and sometimes yellow too. The flesh is white or ivory. Some varieties of apple and crisp and juicy while others are soft and sweet.

Apple cubes

First core the apple and cut it into segments or strips. Then, line up the strips with your non-working hand and cut them into square pieces. Cube them as per the recipe's specifications regarding the size of the cubes (for example, "cut into ½-inch cubes"). Generally apples are cubed without removing the skin, but if the recipe requires peeled apple cubes, peel the apple and then cut into cubes of desired size.

Apple skins swirls

Apple swirls can be made by carefully moving a sharp thin knife on the inner side of the skin, with a twisting or whirling motion to make spiral shaped pieces. The swirls can be used to garnish desserts, apple pie or any fruit dish.

Apple sticks

To get Apple sticks, wash and clean the apple and using a sharp knife, cut vertically into half. Place one half on a chopping board and remove the seeds and core of the apple. Make vertical cuts using a sharp knife and cut into thick long sticks of 1/2" to 1" thickness. Cut more sticks from remaining apple halve. Use as required. To prevent the apple sticks from turning brown, place them in salted water till used.

Apple wedges

Select a sharp chef's knife. If required by the recipe, peel the apple, else start with the unpeeled fruit. Chop the apple into half and scoop out the seeds from the centre. Place the apple on a chopping board. Hold your knife comfortably, with your forefinger running down one side of the blade and your thumb pressed against the opposite side, and chop the apple into thick segments. Apple wedges are wonderful to garnish any cake or any dessert.

Chopped apple

Start with a peeled or unpeeled apple, as desired. Take a sharp knife and slice the apple from the top to remove the stem. Then cut it into half from the centre. Cut the half portion into another half and remove the seeds from centre. Chop the segments into small pieces approximately ¼ inch in diameter. If the recipe calls for the apple to be "roughly chopped," make the pieces slightly larger.

Deseeded apples

Apple corer is used to extract the core from the apple without cutting the apple into sections and then individually cutting out each part of the core. This tool has a circular cutting edge that is forced down into the apple, allowing the apple to remain whole so it can then be easily sliced into sections for eating it out of hand or baking it whole with the outer skin intact.

Grated apples

Use a grater to grate the apple thinly or thickly as required by the recipe. You can use peeled or unpeeled apple as per the recipe requirement. Thinly grated apples can be added to beverage, while thickly grated ones can go into salads.

Sliced apples

Scoop out the top and bottom stems of the apple using a lemon baller. Peel the apple, if you would like. Then, cut the apple in half. Slice using a sharp knife by cutting vertically across the cutting board. Slice the apple thinly or thickly as per the recipe requirement. Sliced apples are often used to garnish apple pies, apple crumble or stewed apples.

How to select apple, seb

Culinary Uses of apple, seb in Indian Cooking