Kiwifruit
Kiwifruit is a fairly new discovery for Americans, but it was discovered in China more than 700 years ago.
Kiwi grows on a vine like grapes and berries. The brown fuzzy skin covers emerald-green flesh that's dotted with many edible tiny black seeds. Some say the flavor is a combination of strawberries and melon. With more Vitamin C than an orange and more potassium than a banana, a kiwifruit is a nutritional bargain at only 46 calories. Kiwi is great as a snack, sliced in cereal or salads, and makes an attractive, edible garnish.
Wash and eat the whole fruit (the skin is furry, but fine to eat, like a peach) or cut in half crosswise and scoop out the fruit with a spoon.
To ripen, leave fruit out at room temperature or put in a paper bag until it yields a slightly to gentle pressure, like a peach. Refrigerate ripe kiwi for a few days.
Kiwifruits create a dramatic impression because of their exotic, brilliant color. Take advantage of this feature, and use kiwi in fresh fruit salads. A combination of sliced strawberries, cantaloupe and kiwifruit is dazzling and delicious!
Published 08/17/07
