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Kiwi |
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Print this Recipe Did you know that the kiwi is not a tropical fruit? It actually needs cold weather for a time to be able to produce fruit. The kiwi originated in southwestern China, but it later found its way to New Zealand where it was called the Chinese gooseberry. The New Zealanders renamed the fruit the kiwi, after their national bird. The United States gets its kiwi fruit from California in November through May, from Chile in April though November, and from New Zealand in June through December. Thus, kiwi fruit is always in season in the supermarket. Some people eat the fuzzy brown peel; try it-does it tickle your throat? Buy kiwi when it is firm and then set it out at room temperature to ripen. If you want to speed up the ripening process, place the kiwi in a brown paper bag with a banana or apple. Once slightly soft, the kiwi can be stored in the refrigerator for 2 to 3 weeks. Kiwi is high in vitamins C and E, fiber, and the mineral potassium. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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