Material

• One small cantaloupe which is not yet ripe

Equipment

• Sharp-pointed knife
• Carving knife

Instructions

• Cut a two-inch circle centered on the stem and remove flesh from around it.
• Cut curved petals with rounded tips in a ring. There should be about eight petals in the ring.
• Cut another ring of petals inside the first. These petals should be centered between those of the outer ring. The tip of the knife should be angled toward the center of the melon so that the petals do not spread out. Continue working to the center.
• Next, make the expanded petals surrounding the center. The knife should be held at a 45 degrees angle. The petals should be rounded and somewhat wavy and they should be centered between those of the adjacent rows.

Material

• One green mango

Equipment

• Carving knife
• Sharp-pointed knife

Instructions

• With the tip of the carving knife, make cuts in the shape of a five pointed star around the stem of the fruit. Peel half the fruit.
• Form the central bud by making a circular cut in the center of the fruit, removing flesh from around the outside, and rounding off the edge of the circle. Make a ring of four petals which overlap slightly. Remove flesh from the inner side of the ring, and then make another ring of petals centered between those of the first. Continue in this way to the center.
• Radiating from the central bud, lay out a ring of seven petals. Make a groove down the middle of each petal by inserting the tip of the carving knife on one side at the base of a petal and slicing toward the tip while twisting the wrist back and forth to give the petal a wavy edge. When the seven petals have been completed, remove flesh from under them. Make three more circles of petals in the same way, centering them between the petals of the circle before.
• Remove flesh from around the completed flower. Make a second flower in the same way to one side of the first such that it is about one-third covered by the first. On the other side of the first flower, carve a third flower in the same way. When completed, remove flesh from around the three flowers.
• With the tip of the carving knife, lay out leaves surrounding the flowers. Remove some flesh from around the edges of the leaves. Make a cut down the middle of the leaf to represent the midrib. Insert the tip of the knife into the flesh to one side at the base and slice toward the tip while twisting the wrist back and forth. Form the other side of the leaf in the same way, and then cut grooves as shown in the picture. Make a second layer of leaves centered between those of the first. Remove flesh from around the leaves so that they stand out.

Material:

• Two Sali guavas

Equipments

• Sharp-pointed knife
• Carving knife

Directions

• Cut the guavas in half crosswise.
• Start by making the center of the flower. Make a circular cut with the tip of the carving knife, and remove the flesh from around the outside of the circle to make a groove. Round off the edge of the center and lay out a ring of eight petals. Cut a groove in the middle of each petal. Remove some flesh from the base of the inner side of the petals. Make a second ring of petals centered between those of the outer ring. Continue until the center is filled with petals.
• Lay out a ring seven expanded petals radiating from the center. With the tip of the carving knife, cut petals with curved tips. After forming the seven petals, remove a little flesh from beneath each and cut two radial grooves in each petal.
• Make the second and succeeding rings of petals in the same way, centering them between those of the previous circle.

Leafy Sapodillas Carving

Material:

• Two sapodillas

Equipments

• Carving knife

Directions

• Wash the sapodillas.
• Make cuts to outline the leaves and slice flesh from around the outsides.
• Cut grooves to represent the midribs and veins and notch the borders of the leaves.
• Cut grooves surrounding the leaves so that they stand out.

Material

• One green mango

Equipment

• Sharp-pointed knife
• Carving knife

Instructions

• Wash the mango and cut in half lengthwise.
• Form the central bud by making a circular cut and removing the flesh from around the outside.
• Make cuts to form eight pointed petals radiating from the center. Make a groove down the center of each petal, and then remove the flesh from under the petals. Make two more circles of petals in the same way, centering them between the petals of the circle before. Cut grooves to cover the remaining surface.