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Kiwi fruit

Fruits · Other fruit

Kiwi fruit

Egg-sized fruit with fuzzy brown skin and bright green flesh speckled with black seeds; tangy and juicy.

Also called: kiwi, kiwifruit

1 recipe with it

Photo: Luc Viatour, via Wikimedia Commons (CC-BY-SA-2.5)

What it is

Kiwi fruit has thin, fuzzy brown skin around vivid green (or golden) flesh with a ring of tiny black seeds and a pale core. Gold kiwis are smoother-skinned and sweeter. The skin is edible but usually peeled. It contains an enzyme that softens meat and dairy and stops gelatine setting.

Actinidia deliciosa

How it’s used

  • Sliced on pavlova and fruit tarts
  • Eaten halved with a spoon
  • Added to fruit salads and smoothies
  • Puréed into marinades to tenderise meat

Characteristics

Taste
Tangy, sweet and tropical.
Texture
Soft and juicy with crunchy seeds.
When cooked
Raw kiwi prevents gelatine from setting and can make milk-based desserts bitter if left standing.
Sold as
fresh
Cooking uses
Usually eaten raw, Used as a garnish

Storage

At room temperature. Ripen at room temperature until it yields slightly, then refrigerate for up to a week or two.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Kiwi can cause allergic reactions, especially in people with latex allergy.

Nutrition per 100 g

Energy
61 kcal
Protein
1.14 g
Carbohydrate
14.66 g
Fat
0.52 g
Fibre
3 g
Sugars
8.99 g

USDA FoodData Central: Kiwifruit, green, raw.

Related ingredients

Recipes with kiwi fruit

  • A visually appealing display of mini Pavlovas topped with strawberries and blueberries, perfect for events.

    Pavlova

    Australian · 3 h 10 min · 272 kcal · Contains egg

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