How To Cut a Kiwi: Different Methods

How To Cut a Kiwi: Different Methods

  • Option 1: Slice the kiwi in half and then repeat to create quarters or wedges.
  • Option 2: Cut the fruit in half. Then cut lengthwise and once again crosswise to create dice.
  • Option 3: Slice down through the whole fruit to create rounds.
  • Option 4: Cut a zig-zag pattern around the center and separate the two halves.

    Kiwi is one of those fruits that has it all: The flavor, the taste, the looks and the health benefits. Adding kiwi to ice cream, yogurt, oatmeal, fruit salads or smoothies will certainly add value in every sense!

    But the exotic-looking fruit can be intimidating if you never tried to cut it yourself. You’ll find there’s nothing to be afraid of! Grab your sharpest paring knife and read about the different cutting techniques.

    Read on how to tell if a kiwi is ripe, here.

    1. What Is Kiwi?

    A photo of a perfectly sliced kiwi in a round wooden board with the Paring Knife 3.5" Crusader Series | NSF Certified | Dalstrong and four uncut kiwi besideParing Knife 3.5"Crusader Series | NSF Certified | Dalstrong

    Kiwi is a sweet and sour fruit native to central and eastern China. Kiwis are easy to recognize for their brown, somewhat hard, fuzzy skin. On the inside, kiwis can be golden or green and display their black seeds. They’re roughly the size of an egg.

    A kiwi is also called kiwifruit or Chinese gooseberry. The first mention of a kiwi dates back to the 12th century in China, although the word “kiwi” actually comes from a bird in New Zealand, where kiwis arrived and spread in the early 20th century.

    Kiwi is sweet and at the same time, slightly acidic. It’s usually eaten raw and is a popular ingredient in smoothies, fruit salads, yogurts and cocktails. It’s also used as a meat tenderizer, because the acidity breaks down tough meats. 

    2. How To Choose The Best Kiwi?

    Fourteen slices of fresh kiwi on a yellow surface

    How well you choose your kiwi will influence how much you enjoy it. Otherwise you might end up with a kiwi that’s more sour than sweet and not so pleasant to the palate.

    The texture is the basic indicator of whether the kiwi is ripe or unripe. You can apply slight pressure and check:

    • If kiwis are too firm, they’re probably not ripe. You have the option to take them home anyways since they will continue to ripen until you decide to eat them.
    • If kiwis are too soft, they may be overripe. Look for other signs like mold, dark spots or bruises, which means the kiwi is not safe to eat.
    • The ideal texture of kiwi is soft, but not so soft. They should give in a little when you press with your thumb but not so much that they lose integrity.

      A perfect kiwi is also very fragrant (citrus smell, not too sweet), so make sure you check the smell too.

      3. How Do You Peel Kiwi?

      Close-up Photo of Four slices of kiwi on a black surface

      First, I want to start by saying something you may not know: kiwi skin is edible! That’s right! Both skin and flesh can be consumed with no problem.

      However, because of the fuzzy texture, we all prefer to remove the skin before cutting, using or eating kiwi. 

      But hey, if you are feeling like trying something new or going beyond your limits, you could try it once with the skin on (just saying!).

      Otherwise, here are three ways to peel a kiwi:

      1. With a knife. Place the kiwi on a cutting board and hold it firmly. Using a chef’s knife or a paring knife, remove both ends first. Then cut down a section of the skin from top to bottom, lengthwise. Try to remove as little flesh as possible. Rotate the fruit and peel a new section. Repeat until all the skin of the kiwi has been removed.
      2. With a peeler. All the steps are the same as above, except that you use a vegetable peeler instead of a knife after removing both ends. 
      3. With a spoon. The spoon method is my favorite and, let’s admit it, the most fun. Remove both ends, and then gently slide a spoon under the skin of the kiwi and move in a circle around the fruit, separating the skin from the flesh (again, gently). Trust me, this peeling method is not only clean and effortless, but it also generates a pleasant sensation. You’ll still need a knife to cut the ends, though.

      4. Different Ways To Cut A Kiwi

      Close-up photo of a person showing a perfect slice of fesh kiwi

      After peeling, you have several cutting techniques to slice kiwis:

      In quarters or wedges (perfect for everyday situations) 

      1. Slice the fruit in half (vertically).
      2. Repeat the same cut in each half to create quarters or wedges.

      In small dice (perfect for salads or as a topping):

      1. Cut the fruit in half vertically.
      2. Place each half firmly against the cutting board and cut lengthwise into wedges.
      3. Turn the kiwi and cut crosswise, creating dice to your desired size.

      In round pieces (perfect for cake decoration)

      1. Hold the kiwi by one of the ends.
      2. Slice down creating round pieces to your desired thickness.

      Star pattern (perfect as a garnish to a cheese platter or charcuterie board)

      This is a bit more elaborate, in case you want to take kiwi one step further and impress your guests. And if you have a sharp, appropriate paring knife, it will be easier than you think!

      PLEASE NOTE: This is the only method in which you’re not required to peel the kiwi before cutting.

      1. Place the kiwi lengthwise on the cutting board.
      2. Visualize a line circling along the center of the kiwi, dividing the fruit in the middle.
      3. Insert your sharp paring knife halfway through at some point along this line
      4. Keep cutting in a zig-zag pattern around the center perimeter.
      5. Once you complete the entire kiwi, the two halves should separate easily, revealing the pattern.

      5. Tools You’ll Need To Cut A Kiwi

      You can’t go wrong with these knives when cutting kiwis!

      1. Serrated Paring Knife 3.5" | Shogun Series

      Serrated Paring Knife 3.5" Shogun Series | Dalstrong

      We couldn’t start this recommendations list any other way. The sharp serrations and the compact size of this paring knife make it Dalstrong's preferred choice for cutting kiwis and other tough-skinned fruits. And also, sorry to be blunt, but isn’t this the most beautiful paring knife you’ve ever seen?

      PROS:

      • Ideal for fruits and vegetables with tough skin and soft interiors: tomatoes, oranges, lemons, limes, avocados and of course, kiwis.
      • You can also use it for scoring patterns on food, in case that is your deal.
      • The magnificent visual pattern on the blade will make it stand out in your kitchen.
      • Scalpel-like sharpness and long-lasting edge retention.
      • It comes with a premium-quality sheath.

      CONS:

      • A serrated knife is perfect for fruits like kiwi, but it can’t be used in all of the cases a normal paring knife would. 
      • The sharpening process for serrated knives is different from the standard.

      2. Paring Knife 3.5" | Vanquish Series

      Paring Knife 3.5" Vanquish Series | NSF Certified | Dalstrong

      Classic-looking, if this knife were a person it would be quiet and elegant. But don’t be fooled by its discretion or its size. This small soldier will easily peel the skin of your kiwi and slice through the green flesh for your favorite smoothie.

      PROS:

      • High carbon German steel.
      • Stone-polished blade with a smooth finish.
      • Impervious to both water and heat.
      • Certified by the National Sanitation Foundation (NSF).
      • It comes with a beautiful sheath and great packaging.
      • High-quality, yet affordable. 

      CONS:

      • A smooth blade is the conventional shape for paring knives, but I still recommend serrated blades for tough-skinned food.
      • Some people are more comfortable with 4” paring knives like this one from the Phantom Series.

      3. Bird's Beak Paring Knife Peeler 3" | Crusader Series

      Bird's Beak Paring Knife Peeler 3" Crusader Series | NSF Certified | Dalstrong

      Especially if you’re trying out that fancy star pattern technique to decorate your cheese platter with kiwi, this one is the knife to go. Actually, this knife is so stunning itself that you may “casually” leave it on the platter as part of the whole set-up.

      PROS:

      • This is your paring knife if you like decorative garnishes with fruits or vegetables.
      • ….however, this is not just a decoration tool. This blade is perfect for very thin slicing and peeling any food that needs to be peeled.
      • High carbon German steel blade, honed to 16-18°.
      • Unique minimalist design, exclusive to Dalstrong Crusader Series.
      • The perfect point of hardness and flexibility has been achieved through intense heat treatment and a nitrogen cooling process.

      CONS:

      • The all-steel design does not necessarily suit all tastes. Try the Gladiator Series for a more traditional look.
      • This is a very specific-purpose type of paring knife. For more every-day-tasks, you may need to summon your chef’s knife or a regular-shaped paring knife. 

      4. Fruit & Vegetable Paring Knife Set | 3 Piece

      Fruit & Vegetable Paring Knife Set - 3 Piece Gladiator Series ELITE | NSF Certified | Dalstrong

      Why not go big? Instead of spending time deciding which knife is better for one kiwi, buy a whole set and be ready to peel, cut, slice and score any fruit that comes your way. The set includes a straight-edge paring knife, a bird’s beak paring knife and the ice-pick paring knife, all from the Gladiator series. 

      PROS:

      • The straight edge knife is versatile (you can think of it as a mini chef’s knife). It will adapt to almost any fruit.
      • The bird’s peak blade is curved and shorter, ideal for smaller fruits and vegetables.
      • The ice-pick is even more specialized: use it for intricate carving or complex pattern scoring.
      • All knives are made of high-carbon German steel.
      • Comfortable and maneuverable.

      CONS:

      • The set does not include a serrated blade, which would be nice to have.
      • Ok, I may have gone too far if all you’re looking for is a simple solution to the occasional kiwi. Not everyone needs a whole set of paring knives.

      5. Chef's Knife 6" | Shadow Black Series

      Chef's Knife 6" Shadow Black Series | NSF Certified | Dalstrong

      You can absolutely use any chef’s knife to cut kiwi. And, just to prove my point, I have chosen a quite eccentric, extraordinary model instead of a standard one. A chef’s knife is more than suitable for working fruits and vegetables for any recipe.

      PROS:

      • The slightly smaller size (6” instead of the standard 8” chef knife) makes it even better for cutting kiwi and other small fruits.
      • The finer tip also allows it to perform better with precision cuts and even scoring fruits and vegetables.
      • The handle shape provides an unexpectedly comfortable grip.
      • Great engineering and great materials.
      • Incredibly original black design.

      CONS:

      • Some may think the total-black vibe is a bit overkill. The Phantom series offers more traditional designs.
      • If you wanted a chef’s knife for more than just peeling kiwi, the standard 8” allows maximum versatility. 

      6. Nutritional Value Of Kiwi

      It’s not a coincidence that every healthy-lifestyle instruction manual in history recommends eating fruits daily. But even if every fruit will do the trick, kiwis are specially loaded with health benefits.

      Kiwis are rich in vitamin C, choline, lutein, and zeaxanthin, all powerful antioxidants. One kiwi alone provides around 70-80% of an adult’s daily requirement for vitamin C. Both vitamin C and vitamin E present in kiwis are great for the skin too. 

      Kiwi also improves digestion thanks to the fiber content and could help relieve constipation. 

      Here’s a breakdown of (1) kiwi’s nutritional information:

      • Calories: 42g
      • Potassium: 215 milligrams (mg) 1 g of dietary fiber, or 8 percent DV
      • Protein: 0.8 g of protein
      • Calcium: 23 mg of calcium
      • Vitamin C: 64 mg
      • Sugar: 2g 
      • Vitamin E: 1 mg
      • Vitamin K: 8 micrograms (mcg) 
      • Magnesium: 7 mg
      • Vitamin A: 60 international units (IU)

      7. Frequently Asked Questions About Kiwi

      Is a kiwi’s skin edible?

      Yes! In theory, the entire kiwi is edible: you can eat both skin and flesh. Removing the skin before cutting the kiwi is the most common procedure, though.

      Can you eat a kiwi’s black seeds?

      Yes! You can also eat the seeds. They are actually filled with nutrients!

      How to store kiwis after cutting it?

      After you peel and cut the kiwi, the best way to store it is inside an airtight container until you need it for meal prep, which shouldn’t be too long. Use it for your fruit salads the next day!

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      Written by Eva Contreras
      Ananya loves the fine things in life. When she isn’t penning down poetry or song lyrics, she spends her time cooking and creating recipes while also enjoying new cuisines.


      How To Cut a Kiwi: Different Methods

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