The egg-shaped, emerald green, fuzzy fruits are were once known as Chinese gooseberries, and are actually botanical berries.
Give the kiwi a squeeze and feel for a slight give to know it’s ripe and ready. Slice and eat fresh out of hand, on top of yogurt, cereal, baked into desserts, or added to a salad. Kiwis can also be used as a meat tenderizer (about half a kiwi per 5 lbs of meat).
Whether you decide to eat the fuzz or not is up to your taste. The skin of the fruit is loaded with fiber and nutrients, but some people just can’t handle the texture.
If kept at room temperature for several days, kiwis will begin to ripen. Kiwis that are not yet fully ripe can be stored in the refrigerator for up to four weeks and then brought out to room temperature to ripen. Ripe kiwis can keep in the refrigerator for about a week.
Here’s a popular peeling method: cut off the ends of the kiwi so that it resembles a barrel. Next, insert a spoon, with the outward curve closest to the skin, between the flesh of the fruit and the skin. Move the spoon around the fruit to separate the outer tube of skin and the fruit, then slice and serve.
One lesser known fact about a kiwi’s greatest offerings to the culinary world is its ability to tenderize meat in minutes. Kiwifruit contain the enzyme actinidin, which is the driving force behind the kiwi’s special skill. A half of a kiwi is enough to tenderize approximately five pounds of meat. That same enzyme will keep gelatin from setting and will break down proteins in dairy products, so if you’re planning on kiwi ice cream toppers, make sure you eat it fast!