Kiwi Fruit


Slightly fuzzy brown skinned, bright green fleshed fruit with a sweet and sour flavor. The entire fruit is edible, though most people prefer not to eat the skin. The small black seeds have a nice bit of crunch. Kiwis get softer and sweeter as they ripen. Native to New Zealand, they are now grown in many parts of the world and are available year round.


Other names: Kiwi, Kiwis, Chinese Gooseberries, Yang Tao
Translations: Kiwi, Kiwi de fructe, Kiwi Voće, Kiwi trái cây, Kiwi, Kiwi, कीवी फल, Киви, Ακτινίδια, فاكهة الكيوي, 키위 프루츠, Kiwi, Buah Kiwi, Ibon ng kiwi Fruit, 猕猴桃, Fruita Kiwi, Kivi, Kiwi, Kiwi, הפרי קיווי, Kiwi, Киви, キウイフルーツ, Kiwi, Kiwifrugt, Fruta Kiwi, Ківі, Kiiveihin, Киви

Physical Description

The exterior is a fuzzy brown skin with a bright green interior fruit with small black seeds. In many ways it resembles an inside-out strawberry.

Colors: Brown and fuzzy on the outside and green and zesty on the inside.

Tasting Notes

Flavors: sweet and sour
Mouthfeel: Juicy, Tart
Food complements: Yogurt, Jalapenos, Orange, Lemon
Wine complements: Reisling, Sparkiling wine
Beverage complements: Iced tea, Tequila
Substitutes: Strawberries, Pineapple

Selecting and Buying

Choosing: Look for slightly firm fruit, without blemishes
Buying: Available year round at most local grocers.


Kiwifruits owe their name to a bird, native of New Zealand, named "kiwi", and actually in many regions of Europe, North America and South America, kiwi fruits are generally referred to as "kiwi"



Related Cooking Videos