This beautiful and strange creature has become common to our supermarkets, but only since the 1980’s after undergoing a name change and some pretty heavy marketing… who says that fruits don’t need publicity managers?
Originally from China and having a host of names (Macaque Peach, Vine Pear and Unusual Fruit amongst them), they are mostly grown in Italy and New Zealand. Kiwis grow on vines (not unlike grapes) and have funny hairy skins and as many as 1,500 tiny little seeds inside. The bright green fruit is packed with loads of vitamins and vitamin C in abundance. There’s also plenty of potassium, fiber and an agent that works like aspirin therapy. The natural blood thinners in Kiwi help to reduce clots and lower the fat in blood that can cause blockages.
You will sometimes see Kiwi cooked in tarts, but to take full advantage of the delicate flavor and health advantages, it’s best raw (and easiest… nothing like a little instant gratification). But here’s the tricky part. Ripe or not, the outside of a Kiwi looks the same. The best way to judge when your Unusual Fruit is ready to eat is to give it a little squeeze. If it’s hard, leave it out at room temperature. The flesh will soften and you might even notice a lovely fruity smell. Soft? It’s ready. Wash thoroughly and eat the whole thing (more vitamin C and antioxidants this way) or (if you want to avoid the hairy skin), cut it in half and eat with a spoon or peel and slice. Once you’ve braved the unusual it won’t be very unusual at all (your food-as-metaphor moment for the day)!
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