The kiwi fruit is an egg-shaped berry some 7 - 8 centimetres long and weighing between 60 - 110 grams. The emerald-green flesh is sweet and juicy and slightly acid. Small edible black seeds form a decorative circle around the yellowish core of the fruit. Although the thin and downy brownish skin is edible, most people prefer to peel it.

The kiwi is the fruit of a long, flexible, climbing creeper resembling a vine; the plant is generally pruned when it reaches a length of 2 - 3 metres. Today about ten varieties of Kiwi Fruit are cultivated worldwide, including in the United States, France, Italy, Spain, Israel, Chile, Australia, South Africa and Russia.

History

The kiwi fruit, native to China, was originally called "Chinese gooseberry" by westerners. Introduced into New Zealand in 1906, the variety was much improved and for many years that country monopolized commercial production of the fruit. It wasn't until 1953 that it was renamed "kiwi" after a flightless bird (also known as the apteryx) native to New Zealand, which it resembles by virtue of its fuzzy brown skin.

Nutritional Value

The kiwi fruit is an excellent source of vitamin C and potassium. It contains magnesium as well as traces of phosphorus, iron and vitamin A. They supply twice as mach vitamin C as do oranges and lemons: so they are used to combat scurvy.

They are also diuretic and laxative. They contain actinic and bromic acids, enzymes that are activated on contact with air and that give it certain properties, the most notable being that of a food tenderiser. Unripe kiwi fruit that are peeled and left out will even tenderise themselves. This trait becomes undesirable in a fruit salad, however, as it causes the other fruits to soften.

It also stops gelatine from solidifying and causes milk to turn sour (although it does not affect yogurt or ice cream).

Buying

Kiwi fruit are picked when they are ripe but still firm. Unlike most other fruits, they become sweeter if left to ripen at room temperature. Choose kiwi fruit that are intact and unblemished. When ripe, the flesh should be soft, yielding to light pressure of the fingers. Those that are very soft or damaged will lack flavour. The size of the fruits is no indication of their quality.

Storage

Leave kiwi fruit to ripen at room temperature until they yield to a light pressure of the fingers. To speed the ripening process, place the fruits in a paper bag, either alone or, to accelerate things even further, with an apple or a banana. Ripe kiwi fruit can be kept in the refrigerator for several days, while unripe kiwi fruit will keep for 2 - 3 weeks.

Preparing

This fruit is very good fresh; it can be peeled and eaten as it is or cut in half and scooped out with a spoon. They can also be peeled and sliced.

Using

It may be sliced into cereals, yogurt, ice cream, sorbets and fruit salads, but it should be added at the last minute to prevent it from softening the other fruits.

It makes a colourful garnish on appetizers, cheese plates, cakes, pies and Bavarian creams and blends well with meat, poultry and fish. It is also used to make a sweet-and-sour sauce to accompany meat and can be incorporated into other sauces and soups.

Kiwi fruit are also an excellent addition to mixed salads. When pressing them to make juice, avoid grinding the seeds, as they tend to impart a bitter taste to the juice.