Feature:
Kiwifruit may look unpalatable at first glance, but under that hairy brown exterior lies emerald green flesh with a flavor reminiscent of strawberries to some and pineapple to others. As tempting as it is in desserts, this sweet, yet slightly tart fruit also works well in savory dishes.

Kiwifruits are low in fat and calories and have no cholesterol. They are loaded with Vitamin C, potassium and fiber, making it one of nature's tastiest superfoods.

Other information:
Kiwifruit, Actinidia chinensis, was formerly known as the Chinese gooseberry. Surprisingly, although it is associated with New Zealand, it actually originated in the Chang Kiang Valley of China. The Chinese used it as a tonic for children and women after childbirth due to its high nutritional value, but never truly enjoyed it as a fruit.

Kiwifruit selection and storage
Select kiwifruits that are unblemished and firm but not rock hard. The flesh should yield to gentle pressure, similar to that of a ripe peach. Avoid those that are shriveled, moldy or have soft spots. You can easily ripen kiwifruit by leaving it at room temperature for a few days or to speed up the process, put the kiwifruit in a dry paper bag along with an apple or banana. If the fruit is refrigerated in a plastic bag with a few small holes maintaining a 95 percent humidity level, it can actually last up to six months. However, for home usage, it's best to use them within a week. The fruit can be frozen by peeling and covering with a heavy sugar syrup to which has been added 1/2 teaspoon of ascorbic acid per quart of liquid. Frozen kiwi fruit can be stored 10 to 12 months at 0 degrees F.