Apple, Pear and Kiwi
Bruising

Fresh fruit tends to bruise more easily than fresh vegetables. Vegetables utilize the vitamin C and vitamin E content to preserve their nutrients, but fresh fruits bruise quickly right after you break through their protective covering. Once the inner flesh of the fruit is exposed to the air, oxygen quickly goes to work to reduce any antioxidant properties the fruit may contain. Although minerals, nutrients, and fibers are not lost after cutting the fruits, the exposure to the air will bruise the outer casing and give the fruit a worn and rotten appearance. If you do not plan on eating fresh fruit immediately, the best way to save all of its potential nutritional and aesthetic value is to simply leave it alone. Wash it thoroughly, cut with a sharp knife just before serving, then eat and enjoy.

Use A Sharp Blade

Using a dull blade as opposed to a sharp blade is far worse for the fruit. A dull knife causes unwanted and unnecessary electrolyte leakage from fruit. When calcium and potassium leaks from the fresh fruit, it can also increase the release of off-odors. A dull blade will increase the softening of the outer casing or skin of the fruit, as well as increase the risk of mold or spoiling from bacteria growth. A dull blade has small imperfections in the metal where bacteria can thrive if the utensils are not thoroughly washed with hot water. When you try to cut through the hard outer casing of the fresh fruit, the combination of the dull blade and hard casing release the bacteria stored in the knife into the fruit. Each time the dull knife is used to cut fruit and not cleaned correctly, you are contaminating your fruit over and over again.