FoodFood InformationFruitTropical
Kiwis, which used to be called Chinese gooseberries, originated in the
Yangtze Valley of China. Early in the twentieth century, the Yang Tao, as
the fruit is called in China, was transplanted to New Zealand, where it
was renamed the kiwi. They called this odd looking, fuzzy, brown fruit a
kiwi because it resembled their funny looking, fuzzy, brown kiwi bird. The
New Zealand climate proved to be ideal for growing kiwis, and this fruit
soon became one of that country's major exports. Other nations quickly climbed
aboard the bandwagon and now kiwis are grown in many lands. Early in the
1960s the kiwi was introduced to Southern California, where it also thrived
and is now a major cash crop.
Kiwis have a seven month season. The California crop is in market from May
through November and the New Zealand fruit is available from November through
May. Since New Zealand in the Southern Hemisphere and California in the
Northern Hemisphere have reverse seasons, the kiwi crops overlap, making
the fruit available year round.
On the surface, the egg-sized, egg-shaped, fuzzy, brown kiwi is one of our
least attractive fresh fruits, but its drabness is only skin-deep. A cut
kiwi reveals flesh that is an attractive lime-green in color containing
hundreds of tiny edible seeds embedded in a geometric pattern.
The kiwi is juicy with a smooth texture and a tangy, tart sweet taste. Tutti-frutti
might be an accurate description of its flavor because it tastes like a
blend of watermelon, strawberries, and grapes. While the kiwi blends well
with other fresh fruits, it is at its flavor best when served on its own.
Kiwi juice is delicious, but it is too costly to serve solo as a beverage.
However, when added to iced tea, fruit punch, or cocktails, it makes a refreshing
drink and an interesting conversation piece.
As more and more people discover this unusual fruit, the demand for and
the sales of kiwis show an annual increase. Not only has the kiwi been discovered
by the consumer at the produce counter, it has also made significant inroads
in bake shops and restaurants and with caterers.
This ever increasing demand has been more than matched by increased production.
Each year more tonnage is shipped to market and prices have gradually decreased
as the supply has exceeded the demand. The kiwi is the only fresh fruit
that is less costly today than it was twenty years ago. Although prices
have eased, kiwis are still fairly expensive. They are usually sold by the
piece and not by weight.
When purchasing kiwis, select fairly firm fruit and allow them about a week
to ripen at room temperature. If you select already ripe fruit, they may
be bruised. When the kiwi has a slight yield to gentle pressure, about as
much give as a ripe plum, it is ready to eat.
The best way to prepare a kiwi is to cut it in half lengthwise, from stem
end to blossom end. Once it is halved it is easy to pare off the inedible
skin. If you try to peel the kiwi prior to halving it, it will be difficult
to remove the skin without waste and mess. Once the kiwi is peeled, it is
easy to slice the fruit. Glazed kiwi slices are especially attractive when
used as a topping for pastry.
WHEN TO BUY: Available year-round
WHAT TO LOOK FOR: Plump, firm fruit
HOW TO STORE: Ripen at room temperature; refrigerate when ready to eat
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