The kiwifruit is an exotic treat that is available year-round in many regions.
In its native
Several hundred kiwi species have been identified. Green kiwifruits are readily found in most markets. Gold-fleshed fruits are less common. Both types have fuzzed skins and are pockmarked with a starburst of edible black seeds at the center. They can be found from the size of a grape to that of an egg.
Select firm fruits and allow them to ripen at room temperature. If the skin gives with slight finger pressure, the fruit may already be sweet enough to eat. To prolong shelf life, refrigerate unripe kiwi for up to one month. Cold, ripe kiwi will stay fresh and firm for about two weeks.
Kiwifruits will ripen at room temperature in a paper bag and can then be refrigerated. They will grow sweeter, but may ferment if left too long. They freeze well – up to one year – when sugar syrup and ascorbic acid are added.
• Peel before eating or using in recipes if desired, although the skin is edible.
• The sweetest portion of the fruit is at the center.
• Kiwi is best served fresh, not cooked or baked.
• The fruit contains enzymes (actinidin/bromic acids) that aid in tenderizing meat. Rub a cut half or quarter across the surface. These same enzymes prevent gelatin from setting.
• Once cut, the flesh will soften quickly. Always prepare just before serving.