Kiwi fruit was transferred to New Zealand from the Far East, where it became an export fruit that was renamed “Kiwi” in honor of the famous bird native to this country. Kiwi fruit is grown in California today, making it available year-round. Kiwi have a brown, "fuzzy" peel with a vibrant green flesh darted with tiny black seeds, which are safe to eat.
Selection and Storage:
Store at room temperature, uncovered and out of the sun. It is ripe when it yields to gentle pressure.
Preparation and Cooking:
Kiwi fruit is best enjoyed in its raw form. Slice the fruit in two and scoop out the flesh with a spoon. The fruit may also be peeled and sliced into attractive pieces.