As we settle in for winter, that’s no reason to give up on fresh fruit because the sweet taste of kiwifruit is available all year round. The California harvest runs from November through May, while New Zealand varieties make an appearance in grocery stores from June through October.
Originating in China, kiwifruit was referred to as a Chinese gooseberry up until the mid-1900s when New Zealand growers rebranded the fuzzy fruit.
Kiwifruits are naturally fat free and contain potassium, fiber and vitamin C, fiber and folate. In fact, kiwifruits contain more vitamin C than an equivalent size portion of orange!
How to Select and Store Kiwifruit
Test to see if a kiwifruit that is ready to eat by slightly squeezing it. If it gives way slightly, it is at its sweetest. If you do not plan on eating it immediately, choose ones that are still firm and allow them to sit for a few days at room temperature until ripened. Avoid kiwifruits that are bruised in several spots or feel very soft when squeezed.
- ½ cup apple cider or pressed apple juice
- 2 kiwifruits, skin removed and cut into quarters
- ½ avocado
- 3 1-inch slices frozen banana
- 6 mint leaves, torn
- Place all ingredients in a blender and process until smooth. Garnish with a kiwifruit slice and mint leaf.