Ideally bananas should be peeled before freezing, but the world is not an ideal place, and I have been known to lazily chuck an unpeeled banana in the freezer. I thought this meant having to wait for the thing to thaw before peeling, but it turns out there is an easy way to peel a frozen banana; you just need a knife.
In terms of texture and flavour, dried coconut can't touch the fresh stuff, but separating the meat from the shell can be a bit of a struggle. Luckily, just a quick overnight stay in the freezer can help the tough stuff pop right off.
Hazelnuts may be delicious little morsels of nutty flavour, perfect for topping cakes, sprinkling on salads, and eating out of hand, but they can be kind of a pain to peel. Luckily, Justin Chapple has a super easy method for separating hazelnuts from their skins; you just need a cooling rack.
Garlic is an indispensable ingredient in all sorts of cuisines, but its tacky, smelly nature makes it a pain to peel and chop. To make your life a little simpler -- and hopefully a little less sticky -- we've rounded up our most popular garlic tips, and given each one a thorough evaluation.
The dragon fruit may be a bit intimidating, with all its spines and whatnot, but the flesh inside is sweet and tart, with a flavour somewhere between a kiwi and a pear. To get at the good stuff, you just need a spoon and a knife.
Roasting capsicums until their skins slide right off is a great way to ensure they come out sweet and velvety, but you can get soft, silky capsicums without the extra heat; you just have to peel them first.
