In Thailand, fruit carving is a traditional and highly cultivated art. The decoration of food and correct use of serving dishes is of utmost importance in Royal Thai Cuisine. The ingenuity of all Thai palace crafts and cooking lies in the artists' attempt to create natural and realistic masterpieces. The Thais are very artistic and have a deep appreciation for beauty as evidenced by classical Thai dancers elaborate costumes and temple architecture. Thus, the pleasing presentation and decoration of Thai food is innate to the culture.
Materials and Tools
Carving knives, thin knives
Wash the watermelon, and towel dry. Peel half of the fruit, and neaten. Angle the knife at right angle and cut a circle being 2 inches in size and 1-1.5 inch in depth. Make deep cuts to remove the flesh around the circle. Neaten the circle. Angle the knife at right angle and cut 5-6 overlapping stamens with thin tips. Make deep cuts to remove the flesh under the stamens. Proceed all around. The stamens of each circle should be between the stamens of the previous row.
Petals: For the first layer, cut dividing into 7-8 sections. Groove each section and carve out petals with pointed tips all around, cutting along the groove. Make deep cuts to remove the flesh under the petals. To carve the second layer of petals, cut in the same manner as the petals of the first layer. The petals of each circle should be between the petals of the previous row. Groove between the second layer, and carve out petals all around. The petals of each circle should be between the petals of the previous row. Make deep cuts to remove and lower the flesh under the petals.
Carve out 6-8 leaves around the flowers. Groove the middle of the leaves to make a thin line. Make deep cuts with the knife tip at the sides of the leaves. Remove the flesh under the leaves. Make deep cuts to lower the flesh between the leaves. Then, angle the knife and groove around the fruit. Wash with icy cold water. Turn the carving upside down and shake the water away.
A Variety of Flowers
This pattern is taken from the book Variety of Flowers by Burinpat Choowong written in both Thai and English and available in our store. It has 104 glossy pages with full page color photos and is imported directly from Thailand.