In sea­son: ki­wifruit

NZ House & Garden - - FAST & FLASH -

Ki­wifruit landed in New Zealand at the turn of last century – seeds were brought from China’s Yangtze River. Orig­i­nally called Chi­nese goose­berry, the fruit was re­named by ex­porters in 1959 to avoid con­fu­sion with the green goose­berry and to iden­tify it more closely with New Zealand. Our main va­ri­ety is the Hayward.

Gold ki­wifruit, which was de­vel­oped in New Zealand, is nat­u­rally softer than green ki­wifruit and tastes more trop­i­cal­sweet and mel­low. A new, red ki­wifruit should be on the mar­ket soon.

Baby ki­wifruit, or ki­wiber­ries, are a small, sweet, smooth-skinned va­ri­ety de­signed to be eaten whole and un­peeled, like a berry – they are sold in pun­nets.

It’s best to buy ki­wifruit that are firm but not hard, and with­out any soft spots or wrin­kled skin (which in­di­cates they are old or haven’t been han­dled cor­rectly).

Hard ki­wifruit will ripen at room tem­per­a­ture but you can speed things up by putting them in a pa­per bag with an eth­yl­ene-pro­duc­ing fruit like an ap­ple or ba­nana. Ripe ki­wifruit will keep in a plas­tic bag in the fridge for up to two weeks.

For recipe ideas that go way be­yond pav and cream, check out ze­sprikiwi.com for the likes of Kiwi Kale Smoothie Bowl, Ki­wifruit Shrimp Cock­tail, and Ki­wifruit White Choco­late Scones.

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