I love kiwifruit (also known as kiwi, named after New Zealand’s national bird) for its fresh zesty flavor, texture and potent nutritional punch. And, wow, all that good stuff means so much more during the winter months when fresh produce with real life to it is tough to find.
Kiwis are actually native to southern China, where they’re known as Chinese gooseberries, but are now grown plentifully around the world. They have a wonderfully fresh fruity flavor that’s a cross between bananas, strawberries and pineapple. They’re rich in vitamins A, C and E, and their black seeds, when crushed or chewed, are an excellent source of beneficial Omega-3 fatty acids. Ripe kiwis are slightly tender to the touch. Usually, though, the fruit comes to market under-ripe and very firm. The easiest way to ripen under-ripe kiwis is to put them in a paper (not plastic) bag, close the top the way you would close a lunch bag, and keep the bag at room temperature out of direct sunlight. You can see how to do that by clicking either picture on this page for complete easy to follow step-by-step picture book directions. Just beware ripening takes at least a few days – sometimes more than a week.
Ripe kiwis are quick and easy to prepare. You’ll see two ways to do that also in the picture book directions you can get by clicking any picture on this page: half & scoop and peel, slice & chop. In the future, I’ll show how to use kiwi in different recipes. It’s all terrific stuff!
Here’s a picture of what you’ll need to ripen and/or prepare fresh kiwis.
- Sharp Short Bladed (Paring) Knife
- Cutting Board
- Spoon (if you’re cutting the kiwi in half and scooping out the fruit)
- Paper Bag (if needed – to ripen under-ripe kiwis)