F&W Test Kitchen whiz Justin Chapple demos a genius trick for peeling a kiwi with a spoon.
[MUSIC] I'm Justin Chapel from Food & Wine's test kitchen. Join me as I demonstrate mad genius tips. [MUSIC] So the trouble with kiwi is that the skin is really hard to remove, and typically when you're peeling one you'll use a pairing knife. But the problem with that is you end up cutting off the fruit. So this mad genius tip is gonna solve that problem. Take your kiwi, and you'll notice that it has two sides to it. It has a stem side, it has a non-stem side. What we're gonna wanna do is take your pairing knife and we're gonna cut off, The stem side. You know, you only wanna cut off about an eighth of inch, at the most, a quarter of an inch, because we want to save as much fruit as possible. The next part of this trick is, you're gonna go ahead and take an everyday teaspoon and slide the spoon into the kiwi just under the skin. If you put your thumb just on the edge of the spoon here, you can feel To make sure that you're not digging into the fruit itself. Just like that. You end up with this cool little almost microphone. Then, very slowly, you're going to turn your spoon all the away around and then skin is almost naturally Popping off which is exactly what we want. Magically it pops right out. [MUSIC] Hi, I'm Anthony Julio, Food & Wine expert and educator. People often ask me to pair a wine with premium chocolate. So if I'm drinking a medium bodied fruity red like this Pinot Noir, Lindt's Excellence A Touch Of Sea Salt is a great choice. The dark chocolate with Fleur de Selle intensifies the depth of the wine And together you have a perfect pairing, pure, rich, intense, refined. [MUSIC]