Water Lilies Papaya Carving

Material:

• One nearly-ripe, thick-fleshed Papaya

Equipments

• Sharp-pointed knife
• Carving knife

Directions

• Cut the papaya in half lengthwise, then cut each half crosswise into 3-4 inch sections, and shave off some of the skin and flesh.
• Form the center of the flower by making two concentric circular cuts one inside the other and removing the flesh from the inside of the inner circle. Make small circular cuts in the center to represent the seeds.
• Remove some of the flesh from around the outer circle and then carve two circles of petals. Notch the outer edges by making V-cuts with the tip of the carving knife, making strokes from the wrist first on one side and then on the other. Remove some flesh from under the petals to make them stand out.
• Form each of the expanded petals by making a curving slice through the flesh and then making a second slice to form the curving edge of the petal. When all the petals have been made, remove the remaining flesh from around them so they stand out.

Material

• Two large yam bean tubers

Equipment

• Carving knife
• Sharp-pointed knife

Instructions

• Peel the tubers, wash them well, cut in half lengthwise, and trim each half to a mound-like shape.
• Begin by carving the flowers, which are toward one edge. To form the center of the first flower, make a circular cut and then remove the flesh from around the outside.
• Lay out a ring of six petals around the center. Holding the carving knife at a 45 degrees, slice the edges of the leaves, twisting the wrist to make them wavy. Remove some flesh from under the petals to give them definition.
• The second flower is partly covered by the first and is made in the same way. Remove some flesh from beneath the petals carved and make the center. Cut grooves in a grid-iron design on the centers of the flowers.
• Carve a row of leaves extending away from the flowers. Remove some flesh from beneath the edges. Make grooves on their surfaces to represent the midribs and veins. The leaves of the second row in line with those of the first. Continue until the surface has been carved.
• With the carving knife, carefully remove the flesh from around the flowers so they can be seen clearly.

Khochakrit Jujubes Carving

Material:

• Three jujubes

Equipments

• Carving knife

Directions

• Wash the jujubes and cut 12 petals around the stem of each. Remove flesh from beneath the petals so they stand out.
• Beneath each of the petals, cut a pointed petal, and then remove some flesh from the underside. Continue in this fashion until the entire surface has been carved.

Carved Apple Carving

Material:

• Two Fuji apples

Equipments

• Carving knife
• Pointed knife

Directions

• With the tip of the carving knife, lay out five pointed petals with curved sides around the stem of the apple. This will be carved into leaves. Remove the flesh from under the outer edges of the leaves.
• With the tip of the carving knife, cut a groove down the center of each leaf to represent the midrib, cut grooves extending from the midrib to represent veins, and then notch the edges of each leaf.
• Carve the flower on the side of the apple. Begin by making a circular cut with the tip of the carving knife and then removing the flesh from around the circle. Round off the center, and then take slices to form three petals overlapping each other.
• Lay out five pointed petals with curved sides radiating from the flower, remove a little flesh from around the edges, and then carve these into the same way as the leaves around the stem.
• Peel the areas that are not carved and then soak the apple in a dilute solution of salt and water to prevent the apple’s darkening.

Material

• Two small yam bean tubers

Equipment

• Sharp-pointed knife
• Carving knife

Instructions

• Peel the tubers and round them.
• Start by making the bud in the center of the flower. Make a circular cut with the tip of the carving knife, remove the flesh from around the outside, and round the flesh inside. Carefully make a slice to form the first petal and remove some flesh from the inner side. Continue in this way around the center, making the petals overlap a little.
• Carve twelve expanded petals with pointed tips radiating from the center. Remove flesh from their undersides to give them definition.
• The second and succeeding circles of petals are made in the same way, the petals of each ring centered between the one before. Carve petals to cover about half the tuber, and then carve leaves on the rest of its surface.
• Make cuten to outline the leaf and remove flesh from around the outside. Cut a groove from the base of the leaf to its tip to represent the midrib and grooves at an angle to the central one to represent the veins.

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.