Kiwifruit is another fruit that is a berry, sometimes even called Chinese gooseberry. It grows on woody vines and originated in China. The major exporters of kiwifruit now are Italy, New Zealand and Chile. I had never seen a kiwi until the 1960’s when they were introduced to the American market. They are more common now almost everywhere.
They are about the size of a hen’s egg, have a brown skin which is edible but often gets peeled off. There are quite a few different varieties, with slightly different flavors but this is what we see available commercially.
They can be eaten raw, juiced or used for garnish. They do have a substance that dissolves protein so are not usually used in gelatin or dairy desserts. They are highly nutritious, having lots of vitamins C, K and E in particular. They keep fairly well. Firm ones will ripen at room temperature and will ripen faster next to other fruits, even in the refrigerator.
If you’ve never tried kiwifruit, slice some up with strawberries, pineapple or whatever fruits you like in a fruit salad.