3 Fruits You Might Not Have Spiralized Yet

3 Fruits You Might Not Have Spiralized Yet

3 Fruits You Might Not Have Spiralized Yet

If you’ve never used your spiralizer to simply peel fruits, you’re in for a treat.

There are three fruits (aside from cantaloupe, which I introduced a couple of weeks ago) that you might not have tried spiralize yet, and I think you’ll be surprised to learn that you can spiralize them (well, sorta.)

What are these fruits? ORANGES. LEMONS. PINEAPPLE.


3 Fruits You Might Not Have Spiralized Yet

Using Blade A on the Inspiralizer for the oranges, you’ll get gorgeous peel spirals that can be used as garnishes, with baking fish, or in spa waters – and whatever else your creative minds can come up with!

It’s definitely an impressive presentation, especially with drinks like sangria. And heck, it’s the summer!

3 Fruits You Might Not Have Spiralized Yet


3 Fruits You Might Not Have Spiralized Yet

Now with pineapple (*insert pineapple emoji here*), the Inspiralizer is actually a brilliant way to slice up pineapple! You’re still using Blade A, so while you won’t get noodles or chunks, you’ll get disc-slices, which are great for baking, for desserts, or just for a fun new way to enjoy one of the sweetest fruits out there.

Dare I say you should dip the pineapple in melted chocolate and serve it as a dessert? Make it dark chocolate, if you do – the bittersweetness of the dark combined with the sweetness of the pineapple would be to-die-for. Hint, hint (recipe coming soon.)

3 Fruits You Might Not Have Spiralized Yet


3 Fruits You Might Not Have Spiralized Yet

Again, using Blade A, the Inspiralizer will yield gorgeous lemon ribbons! Like with the oranges, these would work fabulously in spa waters, baked with a light flaky white fish, in cocktails (French 75, anyone?), and simply as garnishes.

These colorful ribbons will definitely impress, no matter how you choose to use them!

3 Fruits You Might Not Have Spiralized Yet

So, will you be spiralizing oranges, lemons and pineapples this summer?

PLEASE NOTE: Currently, I am celebrating my one year wedding anniversary with my husband, in Southeast Asia. Thus, I am not checking blog comments and messages. If you do leave a comment, Meaghan, our Brand & Community Manager is here to respond and help with any questions. You can always e-mail her if you need anything while I’m gone. I return July 4th weekend, and will respond to everything that week when I’m back in the office. Thank you for your patience and understanding as I enjoy this time with my husband! 


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The spiralized melons and oranges look SO SO pretty, actually! I would love to try spiralizing them on a salad once I purchase a spiralizer!
Meaghan says:
They're fantastic! You'll love it!
John Nichols says:
Never thought to spiralise long and limes. Will come in handy for parties with gin and tonics.
Michelle Parent-Wetmore says:
Awesome idea! Love fruit in salads. The pineapple could be spirilized, then dried in my dehydrator and added to granola mix. Keep the fruit ideas coming.
Tess Thomas says:
How about the woody core part of the pineapple. Doesn't that get stuck in the spirals?
Ali Maffucci says:
It does but it's so thin that it's not crunchy! The core is edible anyway, but you can just slice it off or eat around it, if it's a bother!
M. Watkins says:
Thank you for these terrific ideas using fruit! I just bought a spiralizer, however I don't see on my spiralizer markings that say "A" blade. Which one would that be?
Meaghan says:
This depends on what model of spiralizer you have! Generally the "A" blade is the long flat one!
Jess says:
Thank you for the ideas Ali! Can't wait to try them!
Meaghan says:
We're so glad that you're inspired!
Meaghan says:
We're so glad you enjoyed these!
Karen Beattie says:
Wow I cannot wait to try this on fruits - ordering the book today and going on the waiting list for the 2nd one :). I have stomach issues (IBS) and eating healthy foods solves all my issues without any medications. The inspiralizer is the best thing that has happened to my food and eating habits in years :)
Meaghan says:
This is amazing to hear, Karen! Thank you so much for sharing part of your story with us!
Hillary says:
Can you do a recipe with these for everyday inspiralized???
Ali Maffucci says:
Yes, definitely! Great idea!
Tiffany says:
These look gorgeous! I just pre-ordered your new book and cannot wait to see what you've come up with!
Meaghan says:
Thank you so much for your support!
Amber says:
Can the pineapple or citrus be cut to the center first, to make them into slices as opposed to ribbons? I learned the hard way that it wouldn't work with cantaloupe
Roxy says:
I spiralised some lemons but it did not work at all...... not sure what went wrong, I just came out with a pile of lemon juice and bits and skin all mushed up..! not sure what I must be doing wrong? It does look very cool on your picture though!!!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.