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Fruit Carving Instructions

Variety of Flowers, Vegetable and Fruit Carving Book

$32.95    Qty:

This carving book focuses mainly on arrangements of fruit and vegetable carvings into 'floral-type' bouquets for use as centerpieces, but also includes basic carving instructions.

Examples of instructions included are: Green Papaya Lotus arrangement, Jicama (Yam Bean) Petunia Vase, Turnip/Jicama Rose Bouquet and Vase, Lotus-Shaped Dragon Fruit Basket, Pumpkin Carnations, Watermelon Carvings, Animal Carvings including a Jicama Rooster and Taro Elephant, Chili Pepper Flower Cluster Basket, and Thai Mythical Figures (e.g. Naga, Kinnaree) and even a Buddhist temple.

Tips for selecting and storing many of the fruits and vegetables are included for cantelopes, watermelons, papayas, taro, carrots, and turnips. Note jicama is referred to as yam bean in this book. This is the first time we have found instructions for how to carve the exotic Dragon Fruit!

See another detailed instruction for a step by step carving for Carrot Rose from this carving book.

Carved Carnation Bouquet Instructions

Materials and Instruments:

• Pumpkin
• Carving knives, thin knives
• Green colored tape No.18, 20, and green tape
• Decorative leaves
• Vase
• Wet Oasis wrapped with foil

Method

• Cut out small, medium-sized, and large square pumpkin pieces. Shave shaping into round shape, turtle shape.
• Make a deep cut to form a cone shape in the middle. With the knife tip, cut out a petal with decorative rim while angling the knife. Make deep cuts to remove the flesh under the petal. Groove the area next to the first petal. With the knife tip, cut out another petal with decorative rim while angling the knife. Make deep cuts to remove the flesh under the petal. Carve 3-4 petals all around.
• Carve out the next row of petals. Angle the knife and groove curls. With the knife tip, cut out a petal with decorative rim while angling the knife. Make deep cuts to remove the flesh under the petal. Carve 5-6 overlapping petals all around. Proceed with carving 1-2 more rows of overlapping petals. Cut out the carved flower, and soak in icy cold water for 1-2 minutes. Carve out more flowers as desired. Arrange the carvings in the vase.

A Variety of Flowers, Vegetable & Fruit Carving, Book 1, by Burinpat Choowong; ISBN 974-92414-6-0; 104 glossy pages with color photos; Copyright © 2005 Srisiam Printing Press Co, Ltd. Languages: Both Thai and English.

International customers: please see our online check out for UPS shipping costs.

From the same author also see:

More Fruit & Vegetable Carving

• Vegetable & Fruit Carving Book, Exquisite Vessels
• Papaya Carving
• Cantelope Carving

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