The kiwifruit is a little fruit holding great surprises. The most common species of kiwifruit is Actinidia deliciosa, commonly known as Hayward kiwi. Inside of this small, oval-shaped fruit featuring brown fuzzy skin resides a brilliant, semi-translucent emerald green flesh speckled with a few concentrically arranged white veins and small black seeds. Its flesh is almost creamy in consistency with an invigorating taste reminiscent of a mixture of strawberries and bananas, yet with its own unique sweet flavor.
With the growing interest in kiwifruit, other species are now becoming more widely available. These include the hardy kiwi and the silvervine kiwi, two smooth-skinned varieties that are the size of cherries and whose flesh has a golden yellow-green hue.
How to buy:
When selecting kiwifruits, hold them between your thumb and forefinger and gently apply pressure; those that have the sweetest taste will yield gently to pressure. Avoid those that are very soft, shriveled or have bruised or damp spots. As size is not related to the fruit's quality, choose a kiwifruit based upon your personal preference or recipe need. Kiwifruits are usually available throughout most of the year.
If kiwifruits do not yield when you gently apply pressure with your thumb and forefinger, they are not yet ready to be consumed since they will not have reached the peak of their sweetness. Kiwifruits can be left to ripen for a few days to a week at room temperature, away from exposure to sunlight or heat. Placing the fruits in a paper bag with an apple, banana or pear will help to speed their ripening process. Ripe kiwifruits can be stored either at room temperature or in the refrigerator.
Baby Kiwis, cousins of the Kiwi Fruit, are luscious berries with smooth skin, delicate seeds and are similar in size to the grape. They are high in nutritional value and make excellent snacks. Baby Kiwis’ beautiful green skin lacks the undesirable fuzz found on the larger, well-known variety. They are just as delicious and refreshing as well. Baby Kiwis are handpicked and immediately hand-packed with care. They have a shelf life of 7 to 14 days. Eat Baby Kiwis whole right out of the hand or create delightful snacks and hors d’oervres for any occasion.
You can eat this tiny kiwifruit hybrid skin and all.
No need for separate male and female Kiwi's with this self fertile variety.
Produces an abundance of fruit in the late Summer.
These can be grown outside as can be seen at the Wisley RHS Gardens. You can also grow partly under glass by leading trails into a conservatory with the plants in the open as you would say a vine.
Gold Kiwifruit is soft and ready to eat as soon as you buy it.
It will only keep for a short time at room temperature, but you can store it for longer in the fridge, separate from other fruit.
You can also eat Gold Kiwifruit with the skin on, which makes it taste just a little less sweet.
A Gold Kiwifruit is at its best when it has just come out of the refrigerator, when its fresh and sweet flavour is at its peak.
You can also cook with Gold Kiwifruit. On the barbecue, in a frying-pan or in a tart, for example.
This small, oblong fruit is has fuzzy brown skin and beautiful green flesh dotted with edible black seeds. It tastes like a cross between gooseberries and strawberries. It's very versatile--you can eat it as a snack, blend it into sauces or sorbets, or peel and slice it as a garnish. It also contains an enzyme that tenderizes meat. Select kiwis that are hard, allowing them to ripen at room temperature for a few days.