First known as the Chinese gooseberry, kiwifruit (also kiwi) received its current name from New Zealand exporters who wanted to avoid confusion with the American gooseberry and also have it identified with their country. It is named after the New Zealand kiwi bird. This vine-grown fruit is shaped like a large oval egg with a fuzzy brown exterior. Its flesh is a sparkling emerald green with tiny edible black seeds. The flavor is delicately sweet-tart and thought to have a taste reminiscent of strawberry or pineapple. Kiwifruit is grown in California and imported from New Zealand.

• Kiwifruit can be peeled and sliced or cubed for eating out of hand. Or, simply cut it in half and scoop the flesh from the skin with a spoon.
• Add kiwifruit to fruit salads for a bright touch of color. Do not add it to gelatin salads, because it contains an enzyme that prevents gelatin from thickening.
• One of most popular uses for kiwi in New Zealand is Pavlova, a baked meringue shell filled with sweetened whipped cream and topped with thin slices of kiwifruit.

Kiwifruit is available all year. California kiwifruit is in markets from October through May, and New Zealand kiwis from June to October.

Ripe kiwifruit yields to gentle pressure. Most need additional ripening after purchase. Choose fruit without mold or soft spots.

1 large kiwifruit = 1/3 to 1/2 cup slices.

To ripen, store kiwifruit at room temperature out of direct sunlight or place in a paper bag. Turn them occasionally until they yield to gentle pressure. Ripe kiwis can then be stored unpeeled in the refrigerator for one week.

To peel, remove the skin with a paring knife. An alternative method is to cut off the two ends and peel the remaining skin with a vegetable peeler. For an attractive slice, cut kiwifruit crosswise to show the decorative pattern of seeds. Cooking kiwifruit is not recommended as it turns an unattractive olive-green color.

Slices or wedges of kiwifruit make colorful garnishes that will not discolor.

Contrary to popular belief, the skin of kiwifruit is edible. Gently rub the excess fuzz off with a clean kitchen towel.