Kiwifruit consist of a hairy, brown outer layer which contains juicy green flesh with white pulp in the center that is surrounded by black, edible seeds. The fruit has a sweet taste, similar to a mixture of banana, pineapple and strawberry.
Now I am a real fan of Kiwifruit, firstly being a kiwi makes me biased to anything New Zealand related and secondly they taste great. There is nothing quite like slicing open a ripe Kiwifruit and spooning the juicy contents into your mouth. Some people are happy enough to eat the fruit whole, including the furry outer skin but that doesn’t appeal to me, I simply like to eat only the green fleshy part.
And don’t Kiwifruit look great on top of a white pavlova or chopped and added to fruit salad or a fruit comport.
The Kiwifruit didn’t actually originate in New Zealand, the seeds were taken there by missionaries from the Yangtze River Vally of Northern China and the Zhejiang Province on the Eastern China Coast where they were called “macaque peach’.
A number of plants were sent to California where the climate is very suitable to plant growth and the fruit is also grown commercially in Italy, South Africa and Chile.
The plants need a long growing season with at least 240 frost-free days. They can withstand temperatures to about 10° F. However they do not like sudden plunges in temperature which may eventually cause damage to the vine. Kiwifruit can be successfully grown in containers.
Kiwifruit contain potassium, vitamins A, E and C and the seeds can be crushed to make kiwi fruit oil.