DiEven 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.
Available predominantly in the spring and summer, Kiwi are featured in our HarvestClub Exotica in February, and in many of our summertime gift baskets.
Kiwi 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.