Kiwi fruit recipes
Also known as Chinese gooseberry, kiwi fruit is an oval berry about the size of a large egg, with fuzzy brown skin and tiny black seeds in juicy, sweet-sour, green flesh. Miniature grape-sized kiwis can be eaten whole, skin and all.
More recipes using kiwi fruit
Kiwi will continue to ripen at room temperature for up to 10 days after it’s picked, otherwise they keep well in the fridge.
Kiwi fruit tastes best raw and is a rich source of Vitamin C. It can be mixed into fruit salads and added to pavlovas, and is often eaten as part of a breakfast fruit plate.
Kiwi can irritate some people’s throats or stomachs when eaten puréed, dried or juiced as it contains crystals of calcium oxylate. It also contains enzymes that prevent gelatine from setting, so it is difficult to make kiwi jelly unless you cook the fruit first.