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Serving Tropical Fruit

Peeling and Slicing Mango, Kiwi, and Passion Fruit
Mango
1. Allow mango to ripen; when it's ready it will give slightly when pressed. As with any other fruit, make sure to smell it first, good ones will have a fragrant aroma.
2. Peel the skin off the mango with a vegetable peeler.
3. Place the mango on its narrow side and, using a sharp knife, cut down on each side of the pit, slicing off as much flesh as possible.
4. Reserve the pit for its juices. You may not be able to get all the mango flesh off the pit, so it can be squeezed to get every last drop of juice out.
5. Slice the mango crosswise and serve.

Kiwi
1.Choose kiwis that are large and plump and give slightly to gentle pressure.
2. Simply slice off both ends of the kiwi.
3. Slip a tablespoon between the skin and the fruit.
4. Turn the kiwi, pressing the back of the spoon against the peel as you go.
5. The fruit will slide out in one piece and is ready for slicing.

Passion Fruit
1. When a passion fruit is ripe, it has a wrinkled, dimpled purple skin.
2. To serve, simply cut it in half.
3. Spoon out the pulp.
4. To remove the seeds, if you like, strain through a nonaluminum sieve. But they can be eaten straight out of the fruit, seeds and all.