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Apr 18, 2007 08:21 PM

grapefruit spoon

I'm watching Good Eats, and Alton just suggested a grapefruit spoon to clear out tomatoes for stuffing. He referred to it as one of his "favorite multi-taskers." Really? I haven't owned one for twelve years, and never really felt the lack. Does anyone have other suggestions for how one of these could be used in non-grapefruit cooking? Have I been missing out?

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  1. I use it for peeling Kiwi, and also to scape out the gills in portabellos when I'm going to stuff.

    I find the little teeth help a lot.

    1. Alton's right. Great tool. I use them all the time for hollowing out eggplants, zucchini, pattypan, crookneck squash, cucumbers, bell peppers, potatoes,etc. for stuffing. Much easier than any other tool I've found. You can also remove the pulp from a lemon, lime or orange and fill it with a sorbet or mousse for a nice dessert presentation. Peaches filled with amaretti cream are delicious. If you don't need perfect balls from a melon, it's a lot quicker to remove the flesh and leave the shell intact for serving - or make balls with a melon baller and finish the job with the grapefruit spoon.
      It gets into lots of nooks and crannies that other kitchen tools won't reach easily to scrape out whatever and then remove it with the spoon. Those tiny, sharp teeth are a real asset.
      Yes, you've been missing out.

      1. Agreed, I use mine to hollow out damn near anything. I don't even like grapefruit and I own one!