About the size of an egg, kiwifruit is wrapped in a russet-brown thin skin with short rather stiff hairs. The kaleidoscope-like almost glistening emerald green firm pulp is dotted with a large amount of dark nearly black tiny edible seeds that create this fruit's characteristic interior starburst pattern. Sweet tart with a slightly acidic edge, this decorative fruit's succulent flavor is mainly sweet.

Health Benefits

Kiwifruit is rich in vitamin C, having ten times more than the equal weight of a lemon. Two fruits have almost twice the vitamin C of an orange and more potassium than a comparable serving of bananas. High in fiber, it also offers vitamin A, Vitamin E, calcium and iron. Credit goes to all those little black seeds, as they act much like grains, providing lots of nutrition.

Usage

Puree; enhance juices and beverages. Even though the skin is edible, the fruit is usually peeled. Slice for garnish. Containing a meat-tenderizing enzyme, place sliced peels with some flesh attached directly on meat; marinate thirty minutes for each inch of the meat's thickness. Serve with grilled fish, grilled poultry and roast pork. Bananas, berries, mangoes, strawberries, raspberries and oranges are especially partial to kiwifruit.

Storage

To store, refrigerate ripe fruit up to ten days. Refrigerated unripe fruit lasts up to one month.