I've been peeling tomatoes this way for a while now.See also - Paella in a Frying Pan....Make fairly shallow cuts in Step 1. Also make sure that the tomato is seared evenly. When using a microwave, after making a criss cross slit, microwave it for 30 to 60 seconds without covering with plastic wrap. If peeling in hot water, after making a criss cross slit, soak the tomato in boiling water for 15-20 seconds, then soak it in cold water. Recipe by Yuuyuu0221

I received an incredible amount of loquats from my parents' house, from which I've been making jam and frozen loquats.But the more they're handled through removing the skin and seed coats, the more they fall apart.So, after some struggle, I came up with a way to remove the skin and seed coats easily without the flesh falling apart. Recipe by yurizumi

I don't like peeling pomegranates, and so they were a great bother to eat before I knew about this peeling method.Californian pomegranate is a delicious fruit with a gentle, sweet and sour taste, with plenty of polyphenol. You can use the arils for various dishes, desserts, or in drinks.The red arils are perfect for Christmas or New Year's dishes. Recipe by Djnakki-

Maybe I'm not organized enough, but I can never peel tomatoes properly using the blanching method. So I thought up this way of subjecting tomatoes to a "burning at the stake" punishment .Make sure that the flames reach every part of the skin properly! If you don't, you may end up with some patches that won't peel off.When the skin makes a "pop!" sound, I become unreasonably happy.Please be sure to use a fork with a handle that doesn't transmit heat. Otherwise you'll burn yourself! Recipe by Radorin

Just the standard way of peeling peaches quickly and with minimal waste.

I discovered this method while making many dishes using avocados.This method is easy if the avocado is ripened. It can be used on those that aren't too ripe as well, although the skin may be difficult to peel at times. Recipe by Koyuri

I saw this on a documentary program about a tomato farm some time ago, and I wondered how they were preparing their own tomatoes. Later on, I had a chance to talk to someone from another tomato farm...and this was the way they were enjoying them too! Apparently it's something they do as a matter of course at tomato farms!You can cut the tomatoes in any way you want (the flavor won't penetrate whole cherry tomatoes, so cut them in half). When marinating the tomatoes, they should be immersed completely, so increase the liquid or cover the surface with a piece of kitchen parchment paper or similar. If you aren't fond of chilled tomatoes, leave them out at room temperature for about 30 minutes before serving. You can increase the amount of sugar! The tomatoes will become even sweeter. For 2 servings. Recipe by 874

I wanted to know why boiled eggs can be peeled easily sometimes and then they're impossible to peel other times. I did some research and this was the result. With this method, I have no more problems peeling boiled eggs! This method works so perfectly that I want to pass it down to my child (who's still a baby, though) and grandchildren (even thoughdon't have any yet) and to future generations!Through my research, I concluded that if the egg whites coagulate as quickly as possible, they separate from the thin inner skin of the egg, making it easy to peel.So starting with cold eggs and cold water doesn't work!!! Recipe by Kikoutou

This is the method my sweetie came up with since he wants to eat cleanly peeled grapefruit every day.Every piece is cleanly peeled and delicious.In Step 4, if you remove the white pith as cleanly as possible, the rest is very easy.In Step 6, if you gently split the fruit in half so as not to crush the segments, you can peel them very cleanly.In Step 8, cutting into the corners is the key to removing the membranes. Recipe by Otsumami

Seen a video and made the attempt only lost one. It broke into pieces, because I shook it way to hard the first time. The rest came out easy

I thought I'd write down how to peel chestnuts for chestnut rice or chestnuts in syrup.A knife that cuts well is easier to work with. Be careful not to cut yourself as you work. For easy to make amount. Recipe by Hakuundou