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Kiwi Fruits

Kiwi (Actinidia Chinensis) botanical name comes from 'Atkin', a ray , a reference to the way the styles grow in the flowers.  

Kiwifruit or Chinese gooseberries as they used to be called grows on the female plants of a vine which takes about four or five years to bear a reasonable crop. The fruit are usually egg-shaped, brown hairy to about 9 cm long. 
Beneath the skin the flesh is green with an attractive pattern
of tiny black seeds which are eaten with the flesh.
Nutritional Value
Kiwi fruit is a good source of vitamin C and is also high in Vitamin A and iron, some phosphorus, sodium and potassium.  

Buying and Storing
Always select plum-looking unwrinkled fruit, either firm or ready to eat. 

Kiwi fruit ripens at room temperature but can stored for long periods in a refrigerator.  Do not store near other fruits unless wanting to hasten their maturity. It is best to eat when kiwifruit is slightly soft to touch. 

Prepare, Use and Serve

Most simply, the kiwifruit can be:

  • halved and the flesh scooped out and eaten raw with a teaspoon
  • peeled with a sharp knife then halved, 
  • sliced or diced or cut into strips or quartered. 
  • slicing crosswise gives the fruit a most attractive appearance.   
It is often peeled, sliced and used as a filling for sponges, pavlovas and other desserts.  Its flavor is almost universally popular and it combines well with various liqueurs. 

It is best to serve it with gin and tonic to add flavor and color rather than serving the conventional lemon slice.

It contains a protein-breaking enzyme enabling it to be used as a meat tenderizer when rubbed on steak a few minutes before cooking.  However, this enzyme can also work against the cook who tries to use it raw in jelly. The enzyme tends to break down the protein in the gelatine and it doesn’t matter how cold the fridge or how strong is the mixture, it will never set.



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