41.   Keeping colors separate, peel roasted peppers, remove seeds and dice flesh.

42.   Meanwhile, remove stem from chili and cut flesh into rings, removing seeds at the same time.

43.   Meanwhile, remove the seeds from the tomatoes, breaking up tomatoes slightly with your hands.

44.   On a cucumber halved lengthwise, the melon baller removes the seeds in a neat, rounded trough.

45.   Once the eggplants cool, I open them up and remove the seeds, which leaves just a few spoonfuls of meaty flesh.

46.   Once the berries, or seedpods, have turned shiny red, remove their seeds.

47.   Or, remove the seeds and toast them lightly in a warm oven.

48.   Peel the skin from the mirliton with a paring knife, cut in half top to bottom, remove the seed and mash lightly.

49.   Peel and thinly slice cucumbers, removing seeds, if desired.

50.   Peel, cut in half, remove seeds.