How to select for best flavor:
The best way to tell if a kiwi is ripe is to squeeze it gently. It should be firm yet give with very slight pressure. Avoid shriveled or bruised kiwis.
Peak of the season:
California kiwi are harvested in November and December, and this is when you will find the best prices. Kiwis come from New Zealand from May through December. Kiwis store well and, as a result, are available all year.
Kiwi are a good source of vitamin C, potassium and calcium. They also contain an enzyme that is helpful in digesting protein and can be used as a natural meat tenderizer. An average kiwi will contain about 45 calories, nearly no fat, and only four mgs. of sodium.
Kiwi used to be known as the Chinese gooseberry. They were introduced into the United States by growers from New Zealand, who called them kiwi or kiwifruit in the early 1960s.
Firm kiwi ripen nicely at room temperature. Put them in a closed plastic bag with a ripe banana and they will be ready to eat very quickly. Believe it or not, you can eat the whole fruit like a peach, skin and all. It’s tastier, though, if you peel it or slice it in half and scoop out the ripe fruit with a spoon.