An apple wedger is a kitchen gadget that cores and cuts apples into equal segments. It saves time for those who work with apples often, and is popular with parents and chefs. It can also be used for pears, but not pit fruits. After cutting, apples can turn brown, but this can be avoided by adding citrus juice.
An apple wedger is a kitchen gadget that simultaneously cores an apple and cuts it into a set number of equal segments. For people who work with apples a lot, an apple wedger is a worthwhile investment, as it will save a lot of time. Parents like to use apple wedgers to pack lunches for their kids, and professional chefs often use them to cut prep time for dishes that involve lots of apples. Many kitchen supply stores carry apple wedges in an assortment of sizes and designs.
A very simple apple wedge is designed to be pushed onto an apple. A central cylinder will remove the core of the apple, while a series of radiating blades cut through the apple flesh. In most cases, an apple wedge does not peel an apple, as this requires a radically different movement. A variation of the design is meant to be screwed into a countertop, so the apples can be pushed onto the wedger.
It’s also possible to purchase a kitchen device that will core and peel the apples, but generally won’t segment them. In both cases, the core of the apple acts as an anchor for the cutting mechanism, whether the apple is being segmented or peeled. You could always run an apple through a wedge after using an apple core, if the apple needed to be peeled and wedged.
Pit fruits are not suitable for use with an apple wedge due to the irregularly shaped pit. However, pears can be used easily in an apple wedge. After it has been cut, the apple slices can be eaten as they are or cut even smaller with the help of a sharp paring knife. An apple wedge can be useful for making pies, fruit salads, applesauce, and other dishes rich in apples or pears. Young children shouldn’t be allowed to use an apple wedge, due to the sharp blades, and it’s also a good idea to keep an apple wedge in a location other than a drawer, so you don’t cut yourself looking for it.
After the apples are cut, they tend to oxidize and turn brown. The color is unappetizing, and at times, the brown section feels softer and more watery than the rest of the apple. You can avoid this by squeezing lemon, lime, or another type of citrus juice over the apples after you’ve cut them. The ascorbic acid in citrus fruits will slow down the enzymatic oxidation rate that turns apples brown, and this technique will work on other fruits as well.
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