An apple wedger is a kitchen gadget which simultaneously cores an apple and cuts it into a set number of equal segments. For people who work with apples a great deal, an apple wedger is a useful investment, as it will save a lot of time. Parents like to use apple wedgers to prepare lunches for their children, and professional chefs often use them to cut down on preparation time for dishes involving a lot of apples. Many kitchen supply stores carry apple wedgers in an assortment of sizes and designs.
A very basic apple wedger is designed to be pushed onto an apple. A central cylinder will remove the core of the apple, while a series of radiating blades cuts through the flesh of the apple. In most cases, an apple wedger will not peel an apple, as this requires a radically different motion. A variation on the design is meant to be bolted onto a countertop, so that apples can be pushed onto the apple wedger.
It is also possible to purchase a kitchen device which will core and peel apples, but generally will not segment them. In both cases, the core of the apple serves as an anchor for the cutting mechanism, whether the apple is being segmented or peeled. One could always run an apple through a wedger after using an apple corer, if the apple needed to be peeled and wedged.
Pit fruits are not suitable for use with an apple wedger because of the irregularly shaped pit. However, pears can be used in an apple wedger with ease. After it is sliced, the apple slices can be eaten as they are, or sliced even smaller with the assistance of a sharp kitchen knife. An apple wedger can be useful when making pies, fruit salad, apple sauce, and other apple- or pear-heavy dishes. Young children should not be allowed to use an apple wedger, because of the sharp blades, and it is also a good idea to keep an apple wedger in a location other than a drawer, so that you do not cut yourself looking for it.
After apples have been cut, they tend to oxidize and turn brown. The color is unappetizing, and sometimes the brown section feels more mushy and watery than the rest of the apple. You can avoid this by squeezing lemon, lime, or another type of citrus juice onto apples after cutting them. The ascorbic acid in the citrus fruit will slow the rate of enzymatic oxidation which turns apples brown, and this technique will also work on other fruits.