Shaped like a fuzzy brown egg on the outside with sweet yet tangy, juicy flesh inside, the kiwi blends well with other fruits in salads, can be used as a garnish, on cakes, and in marinades.
Although kiwi is indigenous to southern China and was transplanted to New Zealand around the turn of the 19th to the 20th century, it found ideal growing and soil conditions in the temperate climate of this two-island nation.
High in vitamin C and potassium, this fruit, gained prominence in world markets in the past 30 years thanks to the marketing efforts of New Zealand farmers who recognized the potential of its unique colour, flavour, texture and visual appeal soon after the first fruits were harvested from imported plants.
Today, kiwi represents 29 percent of all horticultural exports of New Zealand, despite the fact that the U. S. A, Chile, Italy, Spain, Israel and France grow and export it to many countries. Regardless, kiwi from any other country but New Zealand lacks the flavour of those grown in New Zealand.
New Zealand growers have also developed a gold kiwi with smooth bronze skin, silken flesh and exotic flavour.
There is literally no substitute for New Zealand kiwi and the imaginative cook will find novelle ways to use this unique and tasty fruit.