Description - The kiwifruit is a fruit of a perennial vine, it is brown, egg sized and covered with fuzz. When sliced, the fruit yields an attractive emerald green flesh with rows of small, dark, edible seeds, and a light cream colored center. Its flavor is similar to a blend between strawberry and pineapple. The kiwifruit is high in vitamin C and can be used as a tenderizer when rubbed on meats.

Culture - Most kiwifruit available internationally are from either New Zealand or Italy. Other producing countries include Chile and United States.

Availability - Kiwifruit are picked in late autumn/fall but are available all year round.

Selection - Select fruit that are somewhat firm and heavy for their size. Avoid those that are obviously bruised or soft.

Storage - Although they appear fragile, the kiwifruit will keep for up to six months if kept at a temperature slightly above freezing and at a relative humidity near 90%. Placing the fruit in the refrigerator will provide satisfactory storage for three to four weeks.

Nutrition Information - Kiwifruit is high in vitamin C. One large fruit weighing about 3-1/2 ounces contains 61 calories and 140% of the RDA for vitamin C.

Preparation - The simplest way to enjoy kiwifruit is to peel and slice it. Here are some ideas for adding extra sparkle to salads, beverages, entrees, desserts, and other recipes: