Cantaloupe and strawberries are ice cream revolutionaries
When I first brought these fruits home, I honestly had zero plans for them. But after a few experiments, I ended up freestyling a bowl of softened vanilla ice cream, dressed with cantaloupe noodles and fresh strawberry strips. Not too shabby for a Wednesday night, if I do say so myself.
Prep work pays off
Spending a few extra minutes figuring out how each fruit or veggie best fits through the machine is well worth it. Depending on your gear, chopping a hulking cabbage into quarters might make for a smoother ride than attempting to spiralize an entire head. Likewise, peeling and coring is essential for certain foods, and obviously can't be done after the fact.
If you're not sure what form works best, experiment with a section of your desired spiralizee to see how it turns out. If it goes through like a dream, you probably ought to cut the rest of that sucker up. And if it has trouble sticking to the spiky holder thing or gets caught in the blades, leave it intact.
Expect lots of cleanup
It's not all shaved radishes and rainbows. Almost everything I spiralized clogged up the blade and made a mess of the machine’s base, sneaking into crevices I didn’t even know existed and covering the countertop in a thick film. You have to wash it often and it's not the easiest beast to wrangle. I’d imagine a sprayer would be best, but those of us without chi-chi sink attachments are sentenced to a life of struggle, awkwardly trying to thoroughly rinse each plastic component under the stationary stream without nicking an errant finger.
Also, and this might go without saying, wash this stuff immediately. Like, directly after use. That is, unless you enjoy spending your Sunday mornings scrubbing off layers upon dried layers of superglued zucchini skins.