Peeling a Kiwi
The knife skill that isn’t
Sometimes the key to having great knife skills is knowing when to use a different tool. For instance, if you want to peel a kiwi (perhaps to add it to the fruit salad we started yesterday by cutting citrus sections free of their pith and membrane), you’ll only need your knife very briefly, to cut off each end of the fruit and cut the fruit in half. Then, reach for an ordinary spoon and use it to separate the fruit from the peel.
It’s the easiest way I know of to get that soft, tasty fruit out of its hairy skin.
January 6th, 2007 at 2:00 pm
[...] Corduroy Orange The only Food Blog written by Jesse Sharrard « Peeling a Kiwi [...]
January 10th, 2007 at 12:55 am
Even easier, eat the kiwi with the skin on! I learned this on a visit to New Zealand years ago. Once you take one bite, and get over the texture issue, you find that the tart skin is a wonderful counterpart to the sweet flesh inside. Try it!
January 10th, 2007 at 9:26 pm
Kiwi skin is also high in fiber =)