Rinse the outside of the kiwi with water and vinegar. Even though you aren’t going to eat the peel, you are going to cut through it, thereby possibly exposing the inner flesh to bacteria and other germs.

Cut off the two ends and stand the kiwi on one end on the cutting board.

With a chef’s knife, cut away the fuzzy skin, curving your cuts between the skin and flesh, thusly. Proceed around the sides of the kiwi until all the skin is removed. You may want to stand it on the opposite end to get little bits you might have missed from that side.

Once all the skin is removed, you can cut the kiwi into rounds or quarters.

Store in a covered container in the fridge until ready to serve, up to 2 days.