Kiwifruit
A small fuzzy brown fruit with bright green or golden flesh, tiny black seeds, and a sweet-tart tropical taste.
Actinidia fruits: Crowhurst et al., CC BY-SA 3.0 (Wikimedia Commons)
Where it comes from
Kiwifruit originated in China and was developed into the commercial fruit we know in New Zealand in the early 20th century. New Zealand is now a leading grower, and the fruit is sold around the world.
Explore the cuisine of New Zealand, China.
Nutrition: Very high in vitamin C, with fiber and vitamin K.
Fruit guide
Enjoying Kiwifruit
Ways to enjoy it
- Eaten fresh with a spoon
- Sliced onto pavlova and desserts
- Blended into smoothies
- Added to fruit salads
- Made into jam and sorbet
- Used as a meat tenderizer in marinades
How to choose, prepare and store
- Choose fruits that give slightly when pressed; hard ones will ripen at home.
- Ripen in a paper bag with an apple or banana for a few days.
- Cut in half and scoop with a spoon, or peel with a vegetable peeler.
- Slice into rounds for toppings.
- Add to dairy dishes right before serving, since raw kiwi can curdle milk over time.
- Store ripe fruit in the fridge up to a week.
Variations
- Golden kiwifruit
- Kiwifruit salsa
- Kiwi smoothie
Cook’s tip: Cut off the stem end and eat it with a spoon like an egg.
Also on the menu in
Related dishes
PavlovaDesserts and sweets · New Zealand
Passion fruitFruits · Brazil
Dragon fruitFruits · Mexico
LycheeFruits · China
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Actinidia fruits: Crowhurst et al., CC BY-SA 3.0 (Wikimedia Commons)