The Secret to Peeling Peaches and 7 Other Tricky Foods
There are some things that Grandma never taught you in the kitchen. Sure, you can whip up her famous sauce and biscuits without a problem, but when asked to peel that mango — you are clueless! You don’t want to get caught in the kitchen without the proper knife skills to slice and dice that tropical pineapple. And we’re here to show you exactly how to do it!
With a little know-how and a few quick tips, you can learn to peel many of those tricky foods that sometimes leave you stumped. And sometimes, it’s the unexpected tools that can leave you with the best possible outcome. Tired of squishing your kiwis with that knife? Grab a spoon for perfectly intact kiwi slices.
There are plenty of other foods that can give you trouble. Mix in garlic and ginger in that stir-fry without thinking twice about it. Skip the canned version and enjoy fresh peach pie without sitting and peeling for hours.
Read on to learn and master some of these tricks and you’ll be one step closer to becoming the peeling king or queen of your kitchen. Don’t let tropical fruit get you down; you can conquer these and other tricky foods.
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.
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.