I just want to know before making such a post
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What’s a good guide in this context?
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What kind of guide are you looking for? That might help a lot…
I learned a nifty trick for coring apples/pears, but if you don’t have a purpose for that…
https://www.myfearlesskitchen.com/how-to-quickly-core-an-apple/
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Again, it’s going to depend on what you’re trying to do.
So, for example, if you’re baking with dried fruits (raisins, prunes, cranberries, currants) make sure you soak them in cold water for 30 minutes before you incorporate them into your dough.
If you don’t, they’ll suck moisture out of the final product leaving it dry and tough.
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I’m trying to find ways to process tropical fruits that remove the bitter/tart flavors
