Available predominantly in the spring and summer, Kiwi are featured in
our Harvest Club Exotica in March, and in many of our summertime gift
Even though this fruit is native to northern and eastern China, the
kiwi made it’s commercial debut in New Zealand in the 50’s. The vines
that bear kiwi fruit are sadly not cold tolerant, making them a poor
choice for commercial growth here in the Pacific Northwest, however
California, New Zealand, and Chile are excellent sources for this
delicious fruit. Roughly the size of an egg, the kiwi is a little
unnerving at first glance. Covered in a brown fuzzy skin, the flesh is
a vibrant green with tiny black edible seeds around the center. The
juicy flavor is predominantly sweet, with a slight touch of acidity and
tartness. Kiwi make an excellent addition pureed in juices and
smoothies, alongside fish and other white meats, and even in salsa.
Kiwi can be refrigerated to slow down their ripening, keeping them
fresh for as long as a month, or placed on your counter to get them
soft and flavorful within a couple days.
TASTE & RIPENESS:
A ripe kiwi will give to gentle pressure, without being overly wrinkled
or jelly-like. They can be ripened in a brown paper bag left on your
counter for a day or two, or maintained before they’re ripe in a
refrigerator for up to a month. Even though the fuzzy skin is edible,
most people prefer to peel the skin, and eat the green flesh and tiny
black seeds. Kiwi can be easily dried for a shelf stable snack, or
pureed or diced and added to other food dishes.