I cut the kiwi lengthwise into two halves and dig out the flesh with a spoon.
That’d be me.
I eat them whole after a good scrub, the skin is quite thin, thinner than apples
There’s the golden gooseberries without fuzz, and the kiwi gooseberries with fuzz. I eat the first without peeling.
I was going to ask about what I sometimes see labeled “golden kiwis.” Could that be what you’re talking about?
I would eat that without peeling it.
Cut and scoop for plain eating. Smoothies, scrub, cut, plop them in the blender. I usually get the golden ones for eating, the green ones for the smoothies. They are an excellent nutrition source.
I was well into adulthood when I learned that some of you weirdos don’t peel it. Since then I’ve had it and the method OP uses is not bad, it’s not noticeable when sliced that thin. But if you quarter the entire fruit that’s too much skin at once.
I was puzzled that dried kiwi is peeled but realized a dried kiwi peel would taste just awful. But with regular kiwi, I would just eat the peel.
There are green, gold, and (new) ruby or red kiwis. All from the same proprietary plant in New Zealand. Kiwis used to be called “Chinese gooseberries.” This was shifted to “kiwis” as a marketing strategy.
However, there are other gooseberries (but a different botanical family) called “gooseberries,” some confusingly called “golden.” They tend to be smooth-skinned.
Gooseberries make excellent jam and pie! 
The small berries in the illustration look like currants to me. Are gooseberries and currants related?
I’m only familiar with the green. Do the other varieties taste much different?
They’re sweeter/less tangy. I like the gold. Had the red in NZ last year and found it less interesting.
Thank you so much-- very informative!
I have a serious case of FOMO, fear of missing out, and that includes fear of missing out on fruit.
The first time I ate a kiwi I didn’t know about peeling it and this pretty much describes the experience even though it was 40-ish years ago.
I’ve only eaten kiwi sliced in half, with a spoon. Never peeled it whole. Never ate it with the skin on.
I’d like to use “fear of missing out on fruit” in a poem.
3 completely different things named gooseberries. There’s also cape gooseberry, Physalis peruviana, a type of groundcherry. Which is also not a cherry, they’re nightshades, basically sweet tomatillos and grow with a soft husk.
Yes, gooseberries are in the currant genus, Ribes.
Ok, I just bought a container of red kiwis. Review:
I split the kiwi in half. Red kiwis don’t have fuzz. The skin feels thick and rigid in my mouth. It’s not bad, but not great either. The overall experience is superior to peeling a kiwi, which I find tedious.
For the 2nd half, I scooped out the insides with a grapefruit spoon. A very satisfying culinary experience. 10/10. I even celebrated by purchasing a few extra grapefruit spoons at Amazon. Thanks to my fellow posters for introducing me to this treat.
Skins are high in fiber and generally good for you: I enjoy eating apples with their skins on.
This thread is very interesting to me, as I grew up with kiwis since the 80s (that is, in my memory, when they started becoming quite popular in the US), and we either always ate them with a spoon or they were sliced in half and then scooped out half by half in one piece if we needed to cut them up or something. And that’s how our extended family did it, so that’s all I’ve ever known. I’ve literally had no idea people actually peeled them. Are they typically peeled whole? With a knife or vegetable peeler? And then are they chopped up, or eaten out of hand? Isn’t that slippery and weird? I know this all sounds dumb, but I’m completely ignorant of what apparently is a common practice (not the first time for me.)