Did you know that kiwifruit is actually a berry? Introduced to the United States in the early 1960s, this egg-shaped fruit is about 3 inches long with thin, fuzzy, brown skin. The flesh is bright green and studded with tiny edible black seeds in a beautiful sunburst pattern.
The Hayward, named after nurseryman Hayward Wright, is the main kiwifruit variety grown in California. These cute fuzzy fruits are full of vitamins C and K and are a good source of dietary fiber, vitamin E, potassium, and copper. The freshest kiwi can be found at your farmers' market in the winter months. Use in salads, desserts, and sauces.
Medium green flesh, brown fuzzy skin
For the sweetest, fullest flavor, look for kiwifruit that are plump and slightly soft to the touch, like ripe peaches.
Ripen kiwifruit at room temperature for 3 to 5 days. You can speed up the ripening process by putting kiwifruit in a paper bag with an apple or pear, which naturally give off ethylene gas. Ripe kiwifruit should keep in a refrigerator for 2 to 3 weeks.