Mangos have a large pit in the middle, which can make peeling difficult. First, place the knife about ¼-inch from the widest center line and cut down through the mango. Do the same to the other side. The ovals, or cheeks, of the mango are the flesh of the mango. Next, use a paring knife to cut vertical and horizontal lines in the flesh of the ovals, without cutting through the skin. Next, you can push out on the flesh and scoop out the diced mango.
For quick tomato sauces, you can easily peel the skin off of tomatoes. First, bring a large pot of water to boil. Use a small pairing knife to mark an “X” shape in the top, root end, of each tomato. Submerge the tomato into the boiling water for one minute. Immediately immerse in a bowl filled with ice water and allow to cool. Using a pairing knife, gently peel back the skin from the “X” mark.
To peel ginger, you can use a traditional peeler, or even a spoon. First cut off the portion that you want to peel, and using a spoon, gently scrape the skin right off. Additionally, you can use a cheese grater to grate the peeled ginger. This will get rid of the fibrous strands and leave you with the pure ginger.
It’s tricky to peel kiwis. If you use a knife, sometimes it can squash the fruit, leaving you will a big juicy mess. Instead use a knife to cut off the top and bottom. Slide a spoon in-between the flesh and the skin, making sure that the curve is inward. Slide the spoon around the kiwi and remove the skin. Then, you can use a knife to cut the kiwi into portions.
After you have blistered the skin in the oven or over an open flame, immediately put the hot pepper into a heat-proof bowl and cover tightly with plastic wrap. Let the pepper cool, then remove from the bowl, and the skin should come right off with your hand or a clean paper towel.
The easiest way to peel garlic is to take a large chef’s knife and on a cutting board, press the flat side of the blade against a single garlic clove. The skin should peel right off and you can easily mice or slice.
To easily peel peaches for a summer fruit pie, bring a large pot of water to boil. Use a small paring knife to mark an “X” shape in the top, root end, of each peach. Submerge the peach into the boiling water for one minute. Immediately immerse in a bowl filled with ice water and allow to cool. Using a paring knife, gently peel back the skin from the “X” mark.
First cut off the top and bottom of the pineapple, so you have a flat surface on the bottom. Next, you can run your knife down the sides of the pineapple and cut off the skin, and remove all the brown bits as well. Be sure to remove the core of the pineapple that runs down the center of the whole fruit before serving.