Kiwifruit

   First called Chinese gooseberries by the western world, New Zealand growers renamed these delicious sweet-tart berries of the vine after their native kiwi bird. Kiwifruit is now the internationally accepted commercial name for the fruit, though Americans and many others typically shorten the name to kiwi.
   Kiwifruit are packed with vitamin C (a higher concentration than oranges!) and fiber. They are also a very good source of potassium, magnesium, copper, phosphorus, manganese, and vitamin A. Kiwi seeds are high in omega 3s. 
   Kiwifruit, like pineapple and papaya, is rich in digestive enzymes that break down protein, a function performed so well, in fact, that kiwifruit makes an excellent natural meat tenderizer. Like raw pineapple, raw kiwifruit cannot be used in gelatins as they won't set, and milk-based recipes should be consumed quickly or the milk proteins will be broken down. It is also preferable to add kiwifruit to fruit salad shortly before serving or it will soften the other fruits.       
   Kiwifruit originated in China. Seeds were brought to New Zealand in the early 1900s where cultivars were developed to create the varieties of kiwifruit we enjoy today. Although New Zealand is still the greatest exporter of the crop, kiwifruit is now commercially grown in the United States, Italy, South Africa, Chile, some Asian, and some other European countries. Most of the varieties are oval, the size of hens' eggs, but there are other pear-shaped varieties and some newer smooth-skinned cultivars the size of grapes with sweeter, yellow flesh.  
   To check for ripeness, gently press with your thumb. A ripe kiwifruit will yield to gentle pressure. Do not buy fruit that is overly soft or has broken skin. Store at room temperature to ripen or refrigerate for longer storage.
   Though the smooth skinned varieties (which include the grape-sized kiwifruits) are often eaten with the peel, the more common hairy varieties are usually peeled and sliced or cut in half so the flesh can be scooped out. The peels themselves, however, are rich in nutrients and fiber and they are edible once the hairs are rubbed off. 
   Recipes include the expected: jams, jellies, chutneys, pies, cheesecake, ice cream, and so on, and the unusual, like kiwi pizza. We were pleasantly surprised to discover kale and kiwifruit complement one another in a smoothie. Delicious!