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A cold yet brightly lit kitchen is the training ground for Fayetteville's Fruit Carving Ninja. Patrick O'Brien, dressed in a white chef jacket, is armed with various knives and scalpels.

Irene Dele-Adejumo, a chef and fruit carver, talks learning to turn fruit into art and expanding her brand global for advancement.

Chef by day and food carving Instagrammer by night, Takehiro Kishimoto’s incredible creations have earned him a huge social media following.

Butternut squash transformed by Ruben Arroco into an ornate flower. (Courtesy of Ruben Arroco) They say the tradition of carving fruit and vegetables into ornate flowers originated in Thailand in ...

Dear G.W.: They are safe to eat; however, they have a unique flavor and can be a bit bitter. Chop them up and add to a green salad, or use a pinch or two the same way you use parsley in a dish.

Takehiro Kishimoto, 39, from Kobe, Japan, has been practising Thai fruit carving for nearly a decade and creates extremely fine geometric patterns by slicing into the soft flesh of the produce.

Does one need to freeze the fruit before hand? “No, not at all, the arrangement can be chilled after the carving to make it last longer. And certain fruits need to be raw — like papaya and ...

It’s easy to see why Takehiro Kishimoto, chef by day and food carving Instagrammer by night, has amassed a huge social media following. His creations are simply stunning. The Kobe-based Japanese ...

Thai fruit carving is a traditional art that’s been around for centuries, originating in royal households. Though considered a dying art form, it’s still practiced widely around Thailand and ...