Sweet, mild, and gently-acidic, kiwi makes a delicious addition to smoothies, fruit salads, salsas, and any number of other dishes. While the bulk of American kiwi growth happens in California, it's also very possible to cultivate thriving kiwi plants in the South, giving you an ample supply of this refreshing fruit.

But if you're looking to use kiwi for any type of cooking project, you'll need to learn how to cut kiwi first. To help guide you through the process, we've enlisted Rachel Ball, the executive pastry chef of Millers All Day in Charleston, South Carolina. 

While some fruits make it very easy to gauge their ripeness on sight, the kiwi's fuzzy and fibrous outer skin doesn't allow for any such shortcuts. Instead, you'll need to pick up the kiwi and use your sense of touch to tell whether it's ready to eat.

Gently press down on the kiwi with your thumb; if you can feel a bit of give, then the kiwi is ripe. If it stays hard and unyielding when you apply pressure, then it needs more time.

Luckily, you can speed along the ripening process by storing the kiwi in a paper bag with an apple or a banana and keeping the bag in a warmer section of your kitchen (like a counter space right below a window that lets in direct sunlight). The apple or banana will give off ethylene—this is the gas that helps fruit ripen—and this added boost will make your underripe kiwi perfectly edible in one to two days.

Whether you need kiwi for a fruit salsa or you just want to snack on some slices, here's a step-by-step guide for cutting kiwi perfectly every time.

Even though you'll most likely remove the kiwi peel before eating the fruit, it's still important to wash the skin thoroughly before peeling and cutting, according to Ball. Bacteria can reach the inner fruit through the skin, so running the kiwi under a stream of cold water and giving it a thorough scrub with a produce brush is a smart move.

First, Ball uses a sharp paring knife to "cut a small portion of each end" of the kiwi. "This will make the fruit easier to peel," she explains. The flat surfaces of the ends will sit better on a cutting board or plate as you prepare for the next step.

"With a thin-blade peeler or your paring knife, peel the kiwi from top to bottom to remove the skin," says Ball. However, Ball urges you to "take your time and try to leave as much flesh as possible."

Alternatively, some people suggest you use a spoon to peel a kiwi. Gently run the cupped side under the skin, prying the skin from the flesh of the fruit. You may need to use a knife to get the separation started, but on a ripe kiwi, this spoon trick should work perfectly.

If you're looking for kiwi rounds, position your knife at the thickness level you'd prefer and slice straight down.

For diced kiwi, cut the full kiwi in half, then cut those pieces in half (or in quarters for smaller pieces), and finely chop the fruit into cubes. 

If you want to store your sliced kiwi to enjoy later, Ball says that you can keep it "in an airtight container for up to a week in the refrigerator." To get even more longevity out of it, add the kiwi to a freezer-safe bag or container and "put it in the freezer. It'll keep for 10-12 months," she adds.

Now that you have lots of sliced, diced, or peeled kiwi, consider these uses: