FoodFood InformationFruitTropical
Kiwis, which used to be called Chinese gooseberries, originated in theYangtze Valley of China. Early in the twentieth century, the Yang Tao, asthe fruit is called in China, was transplanted to New Zealand, where itwas renamed the kiwi. They called this odd looking, fuzzy, brown fruit akiwi because it resembled their funny looking, fuzzy, brown kiwi bird. TheNew Zealand climate proved to be ideal for growing kiwis, and this fruitsoon became one of that country's major exports. Other nations quickly climbedaboard the bandwagon and now kiwis are grown in many lands. Early in the1960s the kiwi was introduced to Southern California, where it also thrivedand is now a major cash crop.
Kiwis have a seven month season. The California crop is in market from Maythrough November and the New Zealand fruit is available from November throughMay. Since New Zealand in the Southern Hemisphere and California in theNorthern Hemisphere have reverse seasons, the kiwi crops overlap, makingthe fruit available year round.
On the surface, the egg-sized, egg-shaped, fuzzy, brown kiwi is one of ourleast attractive fresh fruits, but its drabness is only skin-deep. A cutkiwi reveals flesh that is an attractive lime-green in color containinghundreds of tiny edible seeds embedded in a geometric pattern.
The kiwi is juicy with a smooth texture and a tangy, tart sweet taste. Tutti-fruttimight be an accurate description of its flavor because it tastes like ablend of watermelon, strawberries, and grapes. While the kiwi blends wellwith 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 refreshingdrink and an interesting conversation piece.
As more and more people discover this unusual fruit, the demand for andthe sales of kiwis show an annual increase. Not only has the kiwi been discoveredby the consumer at the produce counter, it has also made significant inroadsin 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 decreasedas the supply has exceeded the demand. The kiwi is the only fresh fruitthat is less costly today than it was twenty years ago. Although priceshave eased, kiwis are still fairly expensive. They are usually sold by thepiece and not by weight.
When purchasing kiwis, select fairly firm fruit and allow them about a weekto ripen at room temperature. If you select already ripe fruit, they maybe bruised. When the kiwi has a slight yield to gentle pressure, about asmuch 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 stemend to blossom end. Once it is halved it is easy to pare off the inedibleskin. If you try to peel the kiwi prior to halving it, it will be difficultto remove the skin without waste and mess. Once the kiwi is peeled, it iseasy to slice the fruit. Glazed kiwi slices are especially attractive whenused 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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