Kiwi fruits, grown primarily in New Zealand and California, make a nutritious snack or addition to green salads, fruit salads, mayonnaise-based salads, desserts and other dishes. The average kiwi has only 61 calories and no saturated fat or cholesterol. Kiwi fruits are rich in vitamin C and are a good source of vitamin E, fiber, copper, potassium, folic acid, manganese and lutein. Kiwi skin is edible, though its fuzziness encourages many people to remove it. To ensure your kiwi fruits are as flavorful and nutritious as possible, select only the best, freshest pieces.
Step 1
Turn the kiwi around in your hands and inspect the entire exterior. Select fruits with no bruises, dents, wrinkles, discoloration, holes, mushy spots or other signs of damage or rotting.
Step 2
Squeeze the kiwi gently. Opt for fruits that aren't quite ripe and let them ripen at home for the most flavor and juiciness. Such fruits are firm and resist the application of slight pressure.
Step 3
Keep the kiwi fruits at room temperature for about three days until they become fragrant and a bit soft when squeezed.
Step 4
Accelerate the ripening process, if you like, by placing kiwi fruits in a paper bag with an apple or banana and keeping them out on the counter.
Tips and Warnings
- Kiwi fruit keeps for about five days at room temperature, for about one week in the refrigerator or for about three weeks in a plastic bag in the refrigerator. You can freeze them in 1/4 inch slices in an airtight freezer bag for up to one year.
- Kiwi contains an enzyme that requires the fruit be poached briefly before use in gelatin or with dairy products.
Member Comments