The other day while flipping through one of my favorite cookbooks, Cooking Essentials by James Peterson, I read about the correct way to peel a kiwi. At first I thought to myself, “How much better can James Peterson’s method be?” After all, my way of peeling a kiwi – taking a paring knife, and peeling off the skin in one long strip like you would an apple – seemed to be satisfactory. But after trying the method described in the book, I am a believer. It was far simpler and more efficient, and resulted in a whole kiwi with minimal wasted fruit.
- Cut the ends off the kiwi with a sharp paring knife.
- Slide a spoon just under the skin and twist it around, scraping against the inside of the peel while not cutting into the flesh.
- Slide the spoon all the way through to the other end of the kiwi, completely detaching it from the skin.
- Slide the kiwi out of the skin.
Ta-da! You now have a smooth, round kiwi that can be sliced or eaten whole. No mess, no waste, lots of delicious kiwi.