(Chinese Gooseberry)
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:
* add kiwifruit cartwheels to fresh fruit salads, coleslaw and chicken or turkey salads,
* top cereals with kiwifruit slices,
* give cheesecake a touch of elegance with a kiwifruit glaze,
* use as a garnish on pies and cakes,
* float kiwifruit slices in punch and cocktail recipes,
* blend kiwifruit into frothy fresh fruit blender drinks,
* scoop kiwifruit halves right from the skin with a spoon,
* garnish poultry and meat dishes with kiwifruit,
* fill avocado, melon or papaya halves with sliced kiwifruit,
* use as a meat tenderizer.