Western Living Magazine
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How to peel (almost) everything, by Reuben Major, executive chef, Belgard Kitchen.
Cut the mango in half, removing the pit. Using the lip of a rocks glass, separate the mango flesh from the skin by following the contour of the mango.
Place the egg in a rocks glass half full of water. Cover with your hand (watertight) and shake the glass firmly. The water will get under the shell and remove it from the cooked egg.
Trim away the ends of the kiwi. Slip a spoon between the skin and the flesh of the fruit. Turn the kiwi until the flesh is separated from the skin.
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