kiwi

ProduceIn the Southern Hemisphere (primary production regions), kiwis peak from May to October. In the Northern Hemisphere, imported fresh kiwis are available year-round, with peak availability November to May.

Kiwis are excellent sources of vitamin C, vitamin K, and dietary fiber, with notable antioxidant and anti-inflammatory properties. They also contain actinidin, a proteolytic enzyme that aids protein digestion.

About

Kiwi refers to the berry of the woody vine Actinidia deliciosa, native to China and later cultivated extensively in New Zealand, from which it derives its common English name. The fruit is roughly the size of a hen's egg with thin, brown, fuzzy skin encasing bright green or golden flesh dotted with small black edible seeds arranged in a radial pattern. The flavor is distinctly tropical and sweet-tart, with notes of strawberry and melon, while the texture is soft and juicy. Golden kiwis (Actinidia chinensis) are sweeter with less tartness than the green variety, while smaller kiwi berries (Actinidia arguta) feature a thin, edible skin and slightly milder taste.

Culinary Uses

Kiwis are consumed fresh as a table fruit, often halved and scooped with a spoon, or peeled and sliced for fruit salads, desserts, and smoothies. The fruit's natural enzymes (actinidin) make it an effective meat tenderizer, commonly used in marinades for beef and poultry. In baking, kiwi puree features in sauces, coulis, and pavlovas, particularly in New Zealand and Australian cuisine. It pairs well with other tropical fruits, cream-based desserts, and seafood preparations, and adds visual appeal to tarts and plated dishes due to its vibrant color.

Forms & Preparations

  • Fresh, whole — Unpeeled fruit consumed as a snack or prepared by halving and scooping with a spoon
  • Sliced — Peeled and cut into thin rounds or wedges for salads, tarts, and garnish
  • Puree — Blended flesh used in sauces, coulis, smoothies, and desserts
  • Dried — Dehydrated slices or whole fruit used as a snack or ingredient in granolas and confections
  • Juice or concentrate — Extracted liquid used in beverages, marinades, and to add tartness to desserts

Substitutes

  • Unknown — Similar tropical tartness and black seeds; use pulp in equal measure for marinades or desserts, though flavor intensity differs slightly
  • Unknown — Contains bromelain enzyme for meat tenderizing similar to kiwi; substitute 1:1 in marinades, though more acidic and less sweet
  • Unknown — Contains papain enzyme for tenderizing; milder flavor than kiwi, so use in slightly greater quantity for marinades
  • Unknown — Similar texture and seed distribution; can replace kiwi in fruit salads and desserts, though more aromatic

Recipes Using kiwi (4)

RCI-DS.004.0125.001

Fruit Salad

Fruit Salad is a naturally sweet and healthy treat.

RCI-BR.006.0136.001

Fruit Tart

Fruit Tart from the Recidemia collection

RCI-DS.004.0244.001

Seven Fruit Salad

Seven Fruit Salad from the Recidemia collection

RCI-DS.004.0293.001

Trini Tropical Fruit Salad

Trini Tropical Fruit Salad from the Recidemia collection