Easy Peasy Peeling

March 4th, 2010

Have any of you ever seen what happens to me (and the fruit) when I attempt to peel a mango? Slippery fruit + unknown shaped pit = frustration of huge proportions. Add a knife and hunger (either mine or screaming child’s) into the equation and it’s a recipe for disaster, not mango salsa.

Seriously. Where is the pit? Can someone show me the pit? What shape is it? How come sometimes I can cut through it and other times, my knife can’t make it?

With this trauma just occurring yesterday, I’ve decided to chill out (deep breaths, step away from the cutlery, Cheryl). I’ve compiled expert tips on tackling a few tough-to-peel fruits, including a tomato…whose 9.2 culinary Olympic difficulty level is the entire reason why I don’t make my own sauce…OK…That’s not really the reason. The reason is laziness. And Emeril. I blame Emeril.

I’ve also included a fabulous little video from howtoheroes.com that makes peeling mangoes look so easy. Maybe that’s because it is and I’m just an idiot. Either way, enjoy…

Mango: One of my daughter’s favorite snacks. One of my most confusing fruits. Here’s how to cube a mango. Something I have never been able to do. Don’t judge me.

Kiwi: Slice about 1/4 inch from each end of the fruit. Gently press a thin-lipped teaspoon in between the skin and the flesh of the fruit. Letting the kiwi rest in the palm of your hand, carefully rotate the spoon around the fruit, loosening the skin. Slip the skin off in one piece.

Hard boiled Egg: After hard boiling your egg, cool it under cold running water. Crack the shell on a hard surface on several spots around the egg. Now place egg in both hands and gently roll and rub the egg between your hands. This effectively loosens the membrane of the egg allowing you to remove the shell often times in one piece.

Tomato: Fill a pan with water and bring to the boil. Have a bowl of iced water ready. Put the tomato in the boiling water for a few seconds. Lift out and put immediately into bowl of ice water. When cool enough to handle, take out of ice water. Skin should just slip off.

What are some of your quick and easy peeling/cutting tricks? Let me know with a comment below!

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5 Responses to “Easy Peasy Peeling”

  1. Mary says:

    I must admit that I make roasted tomato sauce instead of the traditional kind for just this reason. If you cut the tomatoes in half, place them face down on an oiled baking sheet, and roast them in a 450 degree oven for 20 minutes, you can literally pick the skins right off them with your fingers once they cool a little. Yummy, too.

    I have the same mango problem. Video was mui, mui helpful!

  2. Jodi says:

    Here’s one – to peel garlic easily, ’smash’ the garlic using the side of a chef’s/french knife. Lay the garlic down, hold the blade side over it, and pound with the heel of your hand. The skin sheds easily. But if you’ve pounded too hard, you now have crushed garlic :-)

  3. Cheryl says:

    That’s another good one!

  4. Cheryl says:

    I’ve never tried the roasted way. Sounds amazing! I bet it has great flavor.

  5. Cheryl says:

    mary, trying your roasted tomato sauce idea tonight.

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