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Kiwi Fruit
Why Eat It
On the outside, a kiwi fruit looks like a fuzzy
brown egg--appropriate, since it is named after a fuzzy flightless
brown bird. Once considered an exotic specialty item, kiwi fruit has
become immensely popular during the past two decades, and deservedly
so. When you cut (or bite) through its thin brown skin, which is
covered with a downy fuzz, you reach velvety bright green flesh
sprinkled with a ring of tiny, edible black seeds. The taste of kiwi
fruit, which varies from sweet to tart, has been compared with a
combination of other fruits, such as strawberries, nectarines, and
melons. Kiwi fruit blends well with other fruits and makes a
striking garnish, but it is also highly satisfying (and nutritious)
eaten on its own. Ounce for ounce, it is higher in vitamin C than
most fruits and is a decent source of potassium.
Availability
The kiwi fruit was a much-appreciated treat in
ancient China, and was introduced into New Zealand in 1906, where it
was called "Chinese gooseberry" (although it isn't related to the
green gooseberry). Years later, as foreign demand for the fruit
increased, New Zealanders renamed it for their national treasure,
the kiwi bird. Today, kiwi fruit is also a commercial crop in
California. New Zealand and California have opposite growing
seasons; consequently, a year-round supply is available. (The fruit
keeps well for up to 10 months in cold storage, allowing it to be
brought to market for several months after it is harvested.) Both
New Zealand and California produce one principal variety, the
Hayward.
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Acai
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