       Recipes > Recipe Archive > Kiwifruit  The kiwifruit was introduced to New Zealand in 1906, but is actually a native of China, originating in the Yangtze Valley where it still grows wild today. The fruit initially was called Chinese gooseberries, but when the export market began to grow after World War II, it was renamed the kiwifruit in 1962 to honor the kiwi, New Zealand's national bird. The small ovoid fruit is covered in brown, fuzzy skin, somewhat resembling an egg. Today, the kiwifruit is no longer an unfamiliar exotic. New Zealand supplies 99% of the world production of kiwifruit, but it also is grown extensively in the United States, South Africa and Europe. There are over 50 species of fruit belonging to the kiwifruit's genus, but the one you are most likely to encounter is the Hayward variety. A nondescript, hairy brown exterior hides a brilliant, emerald-green flesh speckled with tiny, edible, black seeds. The fruit is lusciously juicy, with an elusive, complex flavor that hints of strawberry, melon and pineapple. A recent newcomer to the commercial market is the Gold kiwi, sporting bright yellow flesh, smooth, bronze-colored skin and a pointy tip. The flavor is similar to the green Hayward, but the texture of a fully ripened Gold kiwi is softer and more custard-like. Occasionally a grape-sized variety called Hardy kiwi shows up in specialty produce markets. Also sold as Baby kiwis, they have a sweet-tart flavor and very smooth skin. Kiwifruit is most often eaten out of hand, or used to garnish salads and desserts. In the heyday of "nouvelle" cuisine, kiwifruit was the darling of many chefs who used it indiscriminately, pairing it with all manners of meats and fish, often with dubious results. Fortunately, that craze has passed into history. The kiwi is a vine berry that despite its dowdy exterior, holds a treasure trove of nutritional goodness. The fruit is high in vitamin C, dietary fiber, potassium, magnesium and vitamin E. The kiwi's thin skin is actually edible - full of nutrients and fiber- although most often the fruit is peeled for aesthetic reasons. Best of all, kiwis are low in calories and fat, making them a great snack habit. Because kiwis are grown on several continents, they are readily available year-round. Choose plump, firm fruit without mold or soft spots. When ripe, kiwis are fragrant and yield to gentle pressure. Hard, unripe kiwis are very tart, so its best to ripen them at room temperature in a paper bag containing an apple or banana. Once ripe, kiwis can be refrigerated for a week before using. If you have a surplus, puree the flesh and freeze in small, airtight containers for up to 1 month. The puree is useful for dessert sauces, marinades or fruit smoothies. For cooking purposes, kiwis can be problematic
when combined with gelatin or dairy products. They contain an enzyme
called actinidin, which curdles milk and prevents gelatin from setting.
Raw kiwis can be cooked briefly, however, to deactivate the enzyme,
which is a handy thing to know if you're thinking to substitute kiwi
for another fruit in ice cream or frozen souffl?? recipes! On the plus
side, actinidin breaks down protein, so kiwis are a great tenderizer
for less expensive cuts of meat and tough seafood like octopus or squid.
Looking for ideas? Check out our featured July recipes for delicious
ways to use the delectable kiwi. |