Vegetable carving for beginners: step by step instructions and examples. Fruit and vegetable carving lessons for beginners: free videos for practicing at home

The word "carving" comes from the English carving, which means "carving". Different types of carving are called carving - for example, on wood, stone or bone. The carving we are interested in uses fresh vegetables and fruits as a material. This art, which combines cooking and sculpture, is also called culinary carving.

Thailand is considered to be the birthplace of carving as a skill of figured cutting of vegetables and fruits - it was there that this skill originated about two thousand years ago. There is a legend according to which for the first time the table for the royal meal was decorated with skillfully cut fruits. Today, carving is a frequent element of ceremonial feasts: figured decorations made of fruits and vegetables add festivity and originality to dishes, being both a decoration and a treat at the same time. Experienced craftsmen create real sculptural masterpieces from ordinary watermelons, apples, cucumbers and pumpkins - but art education is not required to master the basics of carving. For work, professionals use large sets of various knives and other devices, but for beginners to comprehend this art, a small set of convenient tools may be enough.

Photo: youtube.com/Fruity Fresh Juicy

What tools are needed?

Here is a set of basic carving tools that professional craftsmen use. The main working tool is the so-called Thai knife (a small knife with a sharp blade, shaped like a sickle). Next to it to the left are carb knives, they are V-shaped, oval or round. A device that looks like an ice cream scoop is a noisette. Plus - a small knife of the usual kind is used (in the photo it is below), scissors to cut leaves, for example, lettuce, and devices similar to vegetable peelers.

All these are special professional tools. If you are serious about carving, you might want to purchase a similar set. Beginners can be limited to a small sharp knife, scalpel, scissors and a device for cleaning vegetables and fruits.

How to choose vegetables and fruits?

Photo: youtube.com/Mutita EdibleArt

You should carefully choose vegetables and fruits for carving, because the result of your work and how long this work will look beautiful and fresh will depend on their quality (the latter is relevant for a feast lasting several hours).

Choose firm, ripe fruits and well-shaped vegetables;

The rind must not be damaged;

Peel vegetables and fruits, if necessary, immediately before work;

Some vegetables (beets, carrots) are well soaked for 15 minutes in cold water before work;

So that peeled and chopped apples, pears and eggplants do not darken, sprinkle them with lemon juice or soak for 15 minutes in water with salt and lemon juice before work;

Ready-made figures from vegetables and fruits can be stored in cold water before serving;

It is good to sprinkle the figurines on the table with ice water from time to time, so they will last longer.

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The aesthetics of the food is just as important as its taste. That is why table decoration with carved figures of vegetables and fruits is used by chefs around the world. The technique by which products are made into real works of art is called carving. In fact, this is a primitive form of engraving that anyone can learn.

The history of carving began many centuries ago, when Asians tried to embellish their meager diet, saturated with predominantly vegetable dishes. To Europe carving from vegetables and fruits

came not so long ago, but, noticing how elegant and unusual the festive table becomes, many chefs began to actively learn this art.

In addition to restaurant carving, there is a home direction in which the housewives independently arrange everyday or festive meals. In our article, we will teach you how to make elementary decorations from fruits and vegetables.

Carving tools

Creating vegetable and fruit decors requires patience and some skill, so be prepared that not everything will work out the first time. However, if you decide to seriously study carving in practice, stock up on a set of special tools:

• Thai knife (the most important element of the set);
• knives with different triangular sections;
• oval knives;
• spoon-noisette, with which hemispheres and balls are cut;
• a long knife for the initial processing of large fruits;
• knife for working with watermelon and pumpkin;
• carbovochny groove knife;
• scissors.

For the manufacture of simple jewelry, you can get by with 2-3 kitchen knives with different lengths and widths of blades, as well as scissors.

Fruit and vegetable carving: step by step photo for beginners

Let's start with the most basic vegetable decorations and tell you step by step how to do it. chrysanthemum from Beijing cabbage. The work steps are as follows:

1. Buy a head of Beijing cabbage weighing 300-700 gr.
2. Remove the top leaves and cut off the loose part of the cabbage head, leaving a piece about 150 mm long to work with.
3. Take a knife with a triangular or oval section and make cuts along the thick white veins of the leaves (when making a cut, make sure that its beginning is thin, and deeper when approaching the stalk).
4. Leave the tip of the stalk about 20 mm undercut.
5. Now it's time to remove the large cut leaves (that is, you leave the dense white core of the leaf, and remove the unnecessary part).
6. The chrysanthemum should consist of many rows, which are made inside the stalk in a similar way.
7. Try to keep the tips of the cut petals thin: then, when interacting with cold water, they can easily bend or curl into rings.

The finished “flower” must be put in a container with cool water for 30 minutes so that the petals take on an elegant shape. The product is ready! It remains to put the chrysanthemum on a dish and decorate with greens.

cucumber flower

Few people will believe that a stunning lily can be carved from an ordinary fresh cucumber, but we will prove that it is possible! Stock up on a pair of standard carving knives and get started:

1. Trim the very tip of the cucumber and leave a piece of vegetable 8 cm long for work.
2. Using a flat knife, cut the peel in the form of a petal, without leading to the edge.
3. Similarly, cut out the other petals in a circle, maintaining equal distances between them.
4. Using an oval knife, make the next circle of petals (inner), following a checkerboard pattern (make as many circles of petals as the size of the workpiece allows).
5. Carefully remove the core of the cucumber with a knife.
6. Take your scissors and cut the tip of each petal into a triangular shape.
7. Dip the flower in ice water to open the petals beautifully.
8. Now we make a core of carrots or radishes, supplementing it with decorative cuts.
9. Carefully put the core on a toothpick and insert it into the center of the flower.

You can also take the peel of a cucumber as leaves for a lily. You will see: your family will be shocked by the extraordinary creative abilities of the mother-cook, and children will start eating vegetables and fruits without whims, because it is much more interesting to eat a cabbage flower than standardly cut products. We have mastered the simplest cucumber carving, and now we will consider what can be made from carrots.

Carrot carving

Carrots are known for their beneficial properties, but many children refuse them. Having made a beautiful bright flower out of a vegetable, you will interest your child and surprise your family. So, take a Thai knife and a medium-sized carrot for work. If there is no special knife, feel free to take an ordinary kitchen knife, but always with a sharp and thin blade.

Cut out a rounded shape from a carrot up to 4 cm in diameter, which will be the core of the flower, and make a mesh-shaped pattern on it. In the remaining cylindrical part, cut grooves in a circle, trying to keep equal intervals. From the blank with beards, cut thin rings with corrugated edges that will act as petals.

On all sides of the core in its lower part, make deep cuts, adhering to a checkerboard pattern. Insert the petals, trimming if necessary. The carrot flower is ready, it remains only to decorate it with green petals from the peel of a cucumber.

watermelon basket

You can beautifully serve fruits on the table with the help of a basket carved from a watermelon or melon. To do this, first draw a line in the center of the watermelon, which will be considered the beginning of the base of the basket. Then you need to cut out a template for a future pen from paper.

To beautifully cut a lemon or orange, make grooves in the peel with a knife, and then cut the fruit into thin rings. Also, citrus fruits are cut in the center in the form of a crown, as a result of which we get 2 flowers with sharp teeth from one fruit. The remaining pieces of zest can not be thrown away, but used to prepare a healing decoction for.

apple carving

Take a large hard apple and cut off the top of it in the form of a cap. Then, with a thin knife, draw a rim inside the pulp, stepping back 5-7 mm from the edge, and cut the peel into large teeth. The base of the flower is ready. In the same way, you need to cut out the petals in the middle of the apple, but do not forget that it is important to stick to a checkerboard pattern.

On average, a large fruit produces a flower with 4 rows of apple pulp petals. As a rule, when making decorative figures from fruits, there are leftovers that are a pity to throw away. For example, an apple can be crushed and used as a face mask.

Tip: since the apple quickly oxidizes, and its flesh loses its presentation, cut out the decor just before serving!

Carving is an art for dreamers. With it, you can unforgettably decorate tables for children's parties by composing hedgehogs from pears, and butterflies from kiwi or apples. Together with a child, you can lay out a palm tree from bananas and kiwi right on a plate or make a ship out of a melon. Try, experiment, and enjoy your meal!

Carving from vegetables and fruits: video for beginners

apple star

Carrot Rose

rose from watermelon

Learn how to make a cone from carrots, chrysanthemum from onions, flowers from radishes and apples. And carving for beginners will help this, which everyone can master.

The content of the article:

Carving in translation from English means "cutting". In cooking, it is the art of artistic cutting of fruits and vegetables. This interesting type of creativity originated in Southeast Asia. Japanese cooks lined pottery in which food was served with leaves. They understood that the beautiful arrangement of the leaves gives the dish an additional appeal and began to artistically cut fruits and vegetables.

Later, carving penetrated Europe, but at first it did not have much popularity here. However, with the advent of restaurants, this art has become in high demand.

There are kits for artistic cutting for every budget and taste. But carving for beginners can be carried out without the use of special equipment for this type of creativity.

If desired, you can turn sets for wood cutting, for linocut into tools for carving.

The most important knife used in this type of creativity is Thai. That's what he is.

With the help of such a tool, you can perform various carving elements from vegetables and fruits. Therefore, if you have a similar narrow knife with a thin blade, you can use only one at the initial stage. As you master this technique, you can purchase additional equipment to create more and more complex and interesting compositions. For these, the following types of knives are used:

• Thai - sickle-shaped curved and wedge-shaped knives also belong to the group of these tools.
• Karbovochnye are V-shaped tools, as well as oval and round.
• Flute. Used to remove thin strips from fruits and vegetables. Flutes are the decorative grooves on such instruments.
• Noisettes are notch knives that are used to cut shapes out of fruit. They have a different shape (rhombus, round, clouds, etc.).
• Engraving and other carving knives with replaceable blades are used if you need to peel, remove the core; clean vegetables, etc.
• Culinary tools such as our domestic cookie molds.

Here is a sickle-shaped knife, which is used, like the Thai one, but they cut larger parts with it.

The fluting knife makes it easy to groove fruits and vegetables. First, longitudinal strips are made with this tool, and then, for example, a lemon is cut across in circles and flower-shaped figures are obtained.

Carving knives for carving come in various diameters. They can be V-shaped and U-shaped. The first is easy to cut out the leaves, to carry out engraving images on the fruit bark.

With the help of U-shaped knives, ornaments with rounded cuts are created.

Also included in the carving tools are small scissors. With the help of them, flat straight, oblique or other cuts are made along the edge of the fruit.

Another interesting tool for carving is a double-sided noisette spoon. It is used for extracting pulp from large fruits, cutting balls, hemispheres.

The noisette spoon is often used in French cuisine. Cooks use this tool to cut balls out of raw potatoes and then deep fry them.

If you have not acquired such tools yet, you can replace them by carving vegetables and fruits with a scalpel, a fruit peeler.

Decoration from vegetables - a flower from a radish

The dish looks much more attractive if such an edible flower flaunts in its center or side. Even those who have never done this before will be able to cut it out of a radish. For this decoration, you can use ordinary small scissors and a sharp knife. In addition to them, you will need radishes. The root crop should be even, rounded. In the photo it is red, but now those who grow this vegetable in their backyards know that radish varieties of various colors have been bred. Therefore, a lily from this vegetable can be red, pink, yellow and even purple.

Cut off the top of the radish and mentally draw a 5-gon here. Now lead from this place down with a knife (but not all the way) so that the first petal is indicated. So complete all five.

To make the next, inner row of petals clearly visible, cut around the layer of pulp that is located between the first and second row of petals.

Now take the scissors and process all 5 petals of the outer row with them, sharpening the top of each, as shown in the photo.

This is how you can make salad dressings from vegetables. Try to cut not only a lily, but also a rose from a radish.

To make it so multi-petalled, wash the root crop, cut off the green part from it. On the opposite side, make several parallel cuts in the center and then on the side of the root. Take another radish, chop it into thin circles. Insert them into the slots of the first root crop. Here is such an elegant flower you got. Find out what other salad dressings you can cut out quickly.

How to make a lily from an onion?

Here is such a wonderful chrysanthemum you will get in just 5 minutes of work.

For this carving you will need:

• large onion;
• sharp knife;
• a bowl of water;
• beetroot juice.

Peel the bulb, cut off the top - 5 mm. Next, put the knife across, cut the onion from top to bottom almost in half, but without reaching the bottom about 8 mm.

Now make a cut perpendicular to this, and then a few more. The more of them, the more fluffy the flower will turn out.

Pour water at room temperature into a bowl, lower the workpiece into it, let the onion soak in the liquid for 40-120 minutes. During this time, the petals will "bloom", and you will get a beautiful carving flower.

The time for soaking onions in water depends on the variety. Some will begin to “bloom” in as little as 40 minutes, while for others, the waiting time for this process will be longer.

Now moisten the workpiece in beetroot juice, and you will get such a wonderful flower.

You can, by turning the chrysanthemum over, moisten only the tips of its petals in the juice, or place the entire flower in the food coloring liquid.

How to cut a delicious carrot decoration?

Don't these bumps look bright, realistic and festive? You can make them using carving knives, or by taking a regular kitchen knife with a narrow blade.

Take a root crop with a diameter of at least 3 centimeters. Cut upwards so that the length of the carrot is 8–12 cm. Remove the extreme pulp at the wide end of the root crop so that a square “tail” remains.

Now process the workpiece from the same side along the turn, rounding its hangers from all sides. Then visually divide this top of the carrot into 6 parts, which will turn into scales of a do-it-yourself cone.

Deepening the tip of the knife by 2–3 mm, mark these scales. To prepare the area for the second row of scales, cut the carrot pulp in a circle just below the first. In the same way, but in a checkerboard pattern, complete the second row of scales. Beneath it again remove some carrot pulp in a cone to make the third row of scales, which will be staggered in relation to the second.

In the same technique, you can make a few more cones to create a beautiful vegetable bouquet.

To harden the carrots and open the scales, place them in ice water for 15 minutes.

If you were making this salad dressing, then put the cones in the center of the dish or place them around the edge of it. If you want to create such an amazing bouquet, as in the photo, then string the processed carrots on a wire wrapped in green floral tape. You will stick the second end of the wire into a pumpkin, the flesh of which is also carved using the carving technique. It remains to cut the petals from the cucumber, decorate the composition with dill, after which you can put it in the most prominent place in the house or in the center of the festive table.

If you have carving knives, then use a V-shaped knife to make pointed scales. A U-shape will help create rounded ones.

Today you learned how carving is made from vegetables. Follow the publications and soon you will learn how to artistically cut fruits that will turn into a firebird, a basket, and become colorful flowers.

In the meantime, check out the videos from which you will learn how to cut a rose from carrots, see what ordinary vegetables can be turned into with carving:

Simple home carving with step by step photos.

Chrysanthemum from Chinese cabbage

1. Remove loose leaves from a head of Beijing cabbage weighing from 300 to 700 g and cut off the upper part of the head, leaving about 12-15 cm.

2. We work with an oval or triangular carbovochny groove knife.

3. Let's make cuts of different lengths along the thick veins of the leaves, directing the knife from the top cut of the leaf to the base of the cabbage. We make the beginning of the cut thinner. As we approach the stump, we deepen the knife into the cabbage.

4. Without cutting 1.5-2 cm to the stalk, remove the cut out large leaves. If the sheet is held tight, make a few notches with a small knife.

5. We cut the subsequent rows of leaves in the same way, shortening the length of the chrysanthemum petals to the middle. If the edges of the petals are thin enough, then in cold water they will curl up into rings or curve beautifully.

6. Put the "chrysanthemum" in ice water for half an hour. The product will take on an elegant shape. Let's cut a couple of green "leaves" from a cucumber and make a composition on a dish with salad or various cuts.

Cucumber LILY

1. Cut off a piece of cucumber 7-8 cm in size, cutting off the tail. Let's make a cut in the form of a leaflet, without cutting to the bottom edge of the workpiece.

2. Make other leaves, with a small distance between them, bypassing the workpiece in a circle.

3. Using a knife, make a cut in a circle 1-2 mm thick, creating a platform for cutting the next row. petals.

4. With an oval knife, we make the next row of petals in a checkerboard pattern relative to the previous row. Again we cut the platform for the next level of petals. Make as many rows as the size of the workpiece allows.

5. With a noisette or a knife, scrape the core of the cucumber, creating enough space to place the core in the center of the flower.

6. Cut the leaves with scissors, create a triangular shape at the ends. Dip the flower for a few minutes in ice water - and it will open beautifully.

7. From carrots, pumpkins or radishes, we will make a core of a suitable size. Decorate it with cuts.

8. Insert the core into the flower. Can be fixed with a toothpick.
Let's put a lily on a twig with leaves or on a painted wooden barbecue stick. Leaves for it can also be cut from a cucumber.

CONE from carrots

1. Peel a dense carrot with a diameter of at least 3 cm, cut off a straight piece 8-12 cm in size. Use a knife to make a square “tail” for the future cone. Next, give it an oval shape.

2. Having processed the workpiece in a circle with a knife, we will give the thick end of the cone a rounded shape and prepare a platform for cutting the first row of scales.

3. Visually divide the thick end of the workpiece into 6 parts, cut out 6 petal scales in a circle. The depth of the cut is 2-3 mm.

4. With a knife, make a cut along the cone (deepening the end of the knife by 2-3 mm) under the scales, making out the three-dimensional pattern of the first row, thus creating a platform for the next row of scales.

5. In a checkerboard pattern with respect to the previous row, cut out the next row. Again we cut the platform for the next row of scales. We make as many rows as the size of the workpiece allows.

6. We lower the cone for 10-15 minutes in ice water - it will open a little and harden.

hot pepper callas

ADVICE. If the pepper burns your hands after work, wash them thoroughly and wipe them with vegetable oil.

1. Take red or green hot chili peppers.

2. Cut along the length from the stem to the tip.

3. Carefully cut the pulp around the stalk. Seeds should remain on the stem.

4. Expand the pepper, rinse in cold water and give the workpiece the shape of a calla flower.

5. We make a hole on the spread of the future flower and carefully insert the stalk with seeds into it.

6. Cut out the leaves from any green product (cucumber or others) and create a curly composition.

1. We give the carrots the shape of a cylinder. We pierce along the center line with a thin wooden skewer.

2. Soak the vegetable in a salt solution for 2 hours (1 tablespoon of salt per glass of water). The product must be sufficiently soft and not break when thinly cut.

3. Visually divide the vegetable into four sides. We make the same cuts on the upper and lower sides, cutting through to the skewer. The distance between the cuts is 0.5 cm. Let's make cuts on both sides - between the cuts on the upper and lower sides.

4. Carefully cut the fruit in a circle with a long thin ribbon to the skewer. We cut off the skewer with the "stump" and straighten the net.

5. 6. Cut out several different colorful fish from a wide variety of products.

LILY from carrots

1. We give the vegetable the shape of a cone and a pentagon, cutting with a long knife in a circle from five sides.

2. On each of the 5 cut sides, cut through the petal.

3. Shape the petal with scissors.

4. Remove part of the pulp from under the petals of the first row (make the cone thinner). We cut out five more petals, placing them in a checkerboard pattern relative to the petals of the first row. Do the same for the third row.

5. With a knife, shorten the remaining core and cut it into a cone

6. We split the core into stamens with a knife.

DAHLIA

1. Let's make a slightly flattened rounded blank with a diameter of 5-6 cm from a homogeneous product.

2. Cut out 7-9 petals with a medium oval knife, deepening the knife towards the core.

3. We cut off the excess pulp under the petals of the first row, forming a platform for the next row.

4. Cut out the petals of the next row with knives of different sizes, similarly to the first row. We place them between the petals of the previous row. We make as many rows as possible.

5. We cut to the end and make out the middle.

Chrysanthemum from onions
for decorating salads, meat, fish and vegetable dishes

1. To prepare chrysanthemum, take a small round onion.
You can take both white and red onions. The smaller the bulb, the more beautiful the flower turns out.
Try to choose a thin-walled bulb, then the petals turn out to be thinner and open more beautifully.

2. Peel the bulb and cut off the top and bottom by about 0.5 cm.

3. With a thin sharp knife, carefully cut almost in half, without cutting to the end about 0.5 cm.
The incision is made from the upper side - where the feather grows.

4. Then cut in half again in the same way.

5. Next, cut into as many pieces as you can. It is desirable to make as many incisions as possible.
If the cuts are not deep enough, the flower will not bloom well, and if it is too deep, the flower will fall apart.

6. Put the bulb in water at room temperature - the water should completely cover the bulb.
After an hour and a half, the chrysanthemum should "bloom". The time of "blooming" of the chrysanthemum depends on the variety of the onion. Some varieties are enough and 40 minutes, and some need a couple of hours.

7. To give the flower brightness, dip the tips of the blossoming chrysanthemum into beetroot juice (rub raw beets and squeeze through a cloth). Coloring time - until the desired color is obtained. You can use any other food coloring - brightly colored juice (for example, cherry, blackcurrant), yellow saffron solution, Cahors or other red wine, pickled beetroot brine, etc.
You can paint the whole flower.

Orange colored "chrysanthemum" on lettuce.

onion flower

1. We clean the bulb without cutting off the root seal, but only after cleaning it well from the roots.

2. We make 4-5 cuts (in this example we make 4 cuts) to a depth of 2-3 layers (in this example - 2 layers).

3. We bend the extreme layers (petals), and remove the inner incised layers with a knife. We do all this with caution, because. petals are very brittle.

4. Again we cut the layers of the bulb, shifting the cuts in a checkerboard pattern relative to the first petals. The first incised layer is left, and the inner layers are removed again.

5. Repeat these steps until we reach the middle of the bulb.

7. Then put in a vinegar marinade of water, vinegar and sugar (vinegar and sugar to taste) for 10 minutes or more to obtain the desired taste.
If you want to get a colored flower, you need to add food coloring to the marinade (see previous recipe).

We take out the "flower" from the marinade, slightly shake off the liquid, beautifully straighten the petals and place on a dish.

leek flower

1. Fold a wide leaf of leek in half lengthwise and make frequent cuts from the side of the fold, as shown in the photo.

2. Roll up into a roll - this will be the core of the flower.

3. Make petals from the wide parts of the onion.

4. Fasten the flower with toothpicks and put on a dish.

Leek bow

1. Peel young fresh leeks, cut off the white dense part of about 20 cm. At the same distance from each other, cut the onion lengthwise with several cuts to the full depth (to the center).

2. Bend the “petals” of the first row and cut them approximately in the middle, giving them a triangular shape.

3. Fold the petals of the next row inward with a “bow”.

4. Continue row after row to fold the petals. If the bow does not hold well, you can strengthen it with pieces of wooden toothpicks.

Festive "bouquet" of Chinese cabbage

1. Take an average head of Chinese (Beijing) cabbage.

2. Cut off the top loose part.

3. Traditionally, vegetable carving (carving) is performed using special knives of various shapes. For example, such chrysanthemums are cut with a carving knife in the form of a groove. But you can adapt a simple tool at hand - an olive can lid, which you need to bend in half to make an oval groove. The edges of the resulting groove are not too sharp, but you still need to be careful. We must adapt to hold it as comfortably as possible, without touching the edges.

4. Take the groove as indicated and cut long grooves along the hard part of the head. At first, the groove should not go very deep. Closer to the base, you need to direct it deeper inward.

5. Before reaching about 2 cm to the end of the sheet, you must stop. Remove the groove and cut out the petal next to it. First, 3-5 petals are placed on one sheet.

Would you like to take part in a cooking competition? At the prom, they will determine the king and queen of the ball, but for this you need not only to look beautiful, but also to cook some kind of dish?

Master carving lessons and create masterpieces from vegetables and fruits at home. Carving- this is a real art of artistic carving on different materials. The history of edible carving began in Thailand about 700 years ago, when preparations were made for the Floating Lantern Festival.

Today fruit and vegetable carving is taught in many educational institutions and is popular in Europe and the CIS countries. We offer you a few carving lessons, with which you can decorate the festive table in an original way at home.

Trim off the top of the Chinese cabbage. Also remove the loose part of the leaves. After that, with a carbovka groove knife, make cuts of different lengths from the edge to the middle of the cabbage.

Approaching the middle of the head, shorten the length of the cuts to make a chrysanthemum.

Put the finished flower in ice water, then the thin cuts will twist beautifully, and the product will take on an elegant shape.

Vegetable carving, photo

cucumber leaves

Cut a piece of cucumber 5-7cm long. Using an oval grooving knife, start making cuts along the length of the cucumber, but not all the way through.

Make all cuts in a circle. The next row should be staggered in relation to the previous one. The number of rows depends on the thickness of the cucumber. Peel the core of the cucumber so that you can put the carrot blank in it. Dip the cucumber itself in ice water so that the petals open beautifully. The tips of the cucumber petals can be made triangular.

Ready lily can be put on a skewer. From a cucumber you can get a whole bunch of flowers that will complement any dish in an original way.

Cucumber should be cut into thin slices. After that, twist one slice into a tube, and then attach others to it so that you get flower petals.

Additionally, you can make leaves from cucumber. This decoration is perfect for salads.

A watermelon or melon can make an original fruit or dessert basket. Measure the watermelon with a ruler and mark ½ of the height. Scratch around the strip to determine the height of the base of the basket.

Watermelon basket in technique, photo

Cut out a pen template from paper. On both sides of the watermelon, cut off the sides and proceed to cut out the handle. Cut out the side of the watermelon and scoop out the pulp with a spoon.

Peel off the top half of the watermelon. The red part of the watermelon should not be visible. For carving, use a sharp knife with a narrow blade.

Make an incision in the center in the form of a circle and start cutting out the first petal. After that, cut the rest of the petals in a circle.

The edges of the petals can be notched to give them a more realistic appearance.

Proceed to the second row of petals, which are more open. Cut out the third row of petals if the size of the watermelon allows. Next, make round blanks to cut out individual small flowers.

Leaf-shaped blanks will help to arrange leaves or unopened buds. Make decorative cutouts on the bottom rind of the watermelon.

Having mastered the technique of carving from vegetables and fruits, you can make many decorative table decorations, as well as exclusive gifts for loved ones. Today, the popularity of carving is so great that they even hold championships in this art form.