Kiwi Fruit

[liuzhou]

I do it with my fingers. Like peeling a grape.

[AlaMoi]

. . . like a grape , , ,

that sounds super interesting . . . two on the board ready for attempts . . .

 

slice off an end for starting point(s)?

Edited October 26, 2023 by AlaMoi (log)

[ElsieD]

I use a serated vegetable peeler.

[liuzhou]

  On 10/26/2023 at 11:08 PM, AlaMoi said:

. . . like a grape , , ,

that sounds super interesting . . . two on the board ready for attempts . . .

 

slice off an end for starting point(s)?

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You could, but I just break the skin with my fingernails.

Is the skin on your 'kiwis' hard?

 

[BeeZee]

I cut off the two ends, cut them in half lengthwise, and use a teaspoon to scoop the flesh out of the skin. Otherwise, if you want to keep them whole (to make round slices), a small paring knife works really well after cutting off the 2 ends.

[MetsFan5]

I think US kiwis aren’t generally hard, but I don’t think I’d enjoy trying to peel them like a grape. The texture of their skin isn unpleasant to me. 

[ElsieD]

  On 10/27/2023 at 1:02 AM, MetsFan5 said:

I think US kiwis aren’t generally hard, but I don’t think I’d enjoy trying to peel them like a grape. The texture of their skin isn unpleasant to me. 

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You eat the skin?

[MetsFan5]

  On 10/27/2023 at 1:05 AM, ElsieD said:

You eat the skin?

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No— I dislike the texture of the skin so peeling it by hand would be unpleasant. 

[liuzhou]

  On 10/27/2023 at 12:28 AM, BeeZee said:

I cut off the two ends, cut them in half lengthwise, and use a teaspoon to scoop the flesh out of the skin. Otherwise, if you want to keep them whole (to make round slices), a small paring knife works really well after cutting off the 2 ends.

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Yes, I also do the cut and scoop thing, depending on how I want to use the flesh. Many years ago, I wanted to make a favourite dish I used to make in London before moving to China - Mackerel with gooseberries. Gooseberries are difficult to find here but I remembered that kiwi fruit was called Chinese gooseberries long before New Zealand's marketing people changed the name in the late 1960s/ early 1970s and claimed them as their own.

 

So I scooped out the flesh as you described and puréed it with some lemon juice to replicate the tartness of gooseberry. I used yellow fleshed kiwi to be closer to gooseberry in appearance.

 

It wasn't the same, but worked well enough to repeat.

 

 

Edited October 27, 2023 by liuzhou (log)

[dcarch]

Simple for me.

 

I sharpen a few tea spoons, not as sharp as a knife, use them to scoop out the "meat". Very efficient. No waste.

 

The same kiwi spoons are also my avocado spoons.

 

dcarch

[AlaMoi]

kiwis here in PA are often fairly hard in the store, but soften at home in 2-3 days.

gonna' try the the finger peel method first....