Kiwifruit are originally from Asia, but are now grown in other regions including New Zealand,
Italy, Chile and California where the harvest begins in late September and runs through
early November. But kiwi are available year-round.
Kiwi have been reported to be the most nutrient dense of all fruit containing more Vitamin C than
an orange and more potassium than a banana.
Look for firm kiwi that give a little when squeezed lightly. If it doesn’t “give,” it’s not ripe yet.
Cutting a kiwi is simple. Lay the fruit on its side and slice off the very top and bottom, removing it’s
stem. Using a spoon you can insert it into the flesh of the kiwi and gently move it around the
circumference of the fruit. Once you’ve gone all the way around, you can pull the flesh away from the
skin in one piece. You can then slice it or dice it into smaller pieces to place in a salad or to eat all by itself. No recipe required!