Healthy living

Kiwifruit

Egg shaped with thin, fuzzy skin with tiny edible black seeds. Salads, puree, garnish, decoration for desserts.

Varieties

  • Hayward
  • Bruno
  • Dexter
  • Monty: brown skin and emerald green, juicy flesh
  • Kiwi Gold: smooth, brown skin and gold flesh

Selection

Choose only firm fruit, which yields to gentle pressure. Ripens at room temperature. To accelerate the ripening place in brown paper bag with an apple or banana.

Storage

May be refrigerated for a short time.

Preparation

Cut in half and scoop out flesh with a spoon or remove skin and slice. Ripe kiwifruit may be sieved to make a delightfully coloured puree for decoration of desserts.

Serving suggestion

Cut in kiwifruit in wedges, layer with cubes of rockmelon and natural muesli. Serve with low-fat yoghurt.

Wedges of kiwifruit are a good crisp contrast when served with spicy chicken.


This publication is provided for education and information purposes only. It is not a substitute for professional advice. Information about a service, product or treatment does not imply endorsement and is not intended to replace professional advice. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified professional for answers to their questions.

See also

Picture of poached egg and asparagus on a muffin with text: Try something new today - we have a recipe for every occasion