1.   Slice eggplants from blossom end to to inch from stem end.

2.   Arrange the figs cut-side up in concentric circles over the frangipane, tilting the stem ends slightly upward so they will caramelize.

3.   A ripe mango smells sweet, has dried sap around its stem end and a few black sugar spots at the top.

4.   A sniff at the stem end should detect a sweet, light floral aroma.

5.   Clean bitter melons and cut stem ends.

6.   Cut out a cone at stem end of each tomato to remove core.

7.   Cut the head of cabbage into quarters through the stem end and then remove the central core from each wedge.

8.   Cut through the stem end of the apple and cut out the core, making sure not to pierce the bottom.

9.   Cut off the stem end from each jalapeno.

10.   Cut off the stem end of the citrus fruits, and then cut in half.