Health Matters: Packed with antioxidants, a cup of kiwis contains more than twice the recommended daily dose of vitamin C, surpassing oranges. Kiwis are rich in dietary fiber and are a good source of magnesium and potassium, minerals that help regulate high blood pressure. Eating kiwis regularly may help aid digestion.
What: Native to China, kiwis were once called Chinese gooseberries. But the fruit got a name change in the 1970s when its fuzzy brown exterior inspired growers in New Zealand to rename it after the national bird, and the moniker stuck.
Why Try: A kiwi's chartreuse flesh has a sweet-tart flavor that ranges from tropical to honeyed to floral. Heat mutes those bright notes; kiwis taste best uncooked. They have a special affinity for citrus and tropical fruits. Like pineapple and papaya, kiwis contain an enzyme that's an effective tenderizer in meat marinades (and that prevents gelatin desserts from firming).
How To Buy and Store: The skin of a kiwi is thin, so check for bruises before you buy. Ripe fruit will give to gentle pressure. Firm kiwis will taste tart, but get sweeter if ripened at room temperature in a paper bag along with an apple, banana, or pear. Ripe kiwis will keep for about half a week in the fridge. Wash them just before using.
3 Quick Ways to Use Kiwis:
Mojito: Mash kiwi slices with lime juice, mint leaves, and sugar. Add light rum, ice, and soda water.
Fruit Salad: Mix kiwi slices with chunks of mango, pineapple, and banana; toss with chopped crystallized ginger.
Granita: Dissolve 1/4 cup sugar in 3/4 cup water over low heat; cool. Puree with 3 cups diced kiwis and a squeeze of fresh lemon juice in processor until smooth. Freeze until solid. To serve, scrape granita into icy crystals with fork.
Fruit Salad: Mix kiwi slices with chunks of mango, pineapple, and banana; toss with chopped crystallized ginger.
Granita: Dissolve 1/4 cup sugar in 3/4 cup water over low heat; cool. Puree with 3 cups diced kiwis and a squeeze of fresh lemon juice in processor until smooth. Freeze until solid. To serve, scrape granita into icy crystals with fork.
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