Once you've sliced the apple, put a rubber band around it to hold the apple together. It'll keep the apple from oxidizing, aka turning that dingy brown color.
It's no opening champagne with a saber, but hulling a strawberry with a straw makes for a pretty decent party trick: Slide it through the berry like you would skewer a kebab, and the stem pops right off.
Slice off the ends of the kiwi, then slide a spoon just under the skin. Move the spoon all the way around the kiwi, and the flesh will come out cleanly.
You know you can brown bananas faster by placing them in a paper bag (a moment, please, for the wonder that is banana bread), but did you know you can slow down the browning process by wrapping the stems in plastic wrap? It can make them last three to five days longer, according to LifeHacker.
It doesn't get easier than this: Lop off the top and bottom of the orange. Align the tip of the knife with the white center of the orange, and slice all the way down (as shown in the photo). Open up the orange as if you're unraveling a roll-up makeup case, revealing each ready-to-eat orange segment.
Just remove the stem, then stick a star tip through the top, the serrated edge of the star tip cuts through the fruit easier, and the pit will pop out of the bottom of the cherry. You could also use a sturdy straw or paper clip.
As proven in Hack or Wack, you really can take a mango cheek and scoop out the flesh using a drinking glass. It takes a little shimmying to use the lip of the glass to carve into the mango's flesh, but once you get going, it scoops out easily.