Kiwifruit are small oval vine fruits with a thin brown furry skin, soft juicy green flesh and tiny edible black seeds embedded in the flesh. They have a pleasant sweet-sour flavour.

The kiwifruit was originally cultivated in China, where it was known as the Chinese gooseberry. It was introduced to New Zealand in the early 1900s and renamed after their national treasure, the kiwi, a fuzzy brown bird that does not actually fly.

KIWIFRUIT are classed as a fruit.


Eat as they are, add slices to fresh fruit salads or use to decorate desserts such as cheesecakes, meringues and tarts. Kiwifruit should not be cooked, but they can be blended to make sauces or drinks. Kiwifruit will dissolve aspic or gelatine so should not be used in recipes involving these ingredients.

Nutritional Information

Typical values per 100g (raw): energy 35 kcal, 144 kJ protein 0.6g carbohydrate 8.4g fat 0.3g.


Cut in half or slice off the top like a boiled egg and use a teaspoon to scoop out the rich bright green flesh, with its central rosette of tiny edible black seeds. Alternatively, peel and slice.


Hard kiwifruit can be stored in the refrigerator to delay ripening. Kiwifruit stored at room temperature will ripen in a few days. Ripe fruit will keep in the fridge for a couple of weeks - they become sweeter with age but should be consumed before they become mushy.


Choose kiwifruit that are firm and unblemished, without wrinkles. Unripe fruit will be firm to the touch - ripe fruit will give to gentle pressure. You can speed up the ripening process by putting kiwifruit in a plastic bag with a banana and leaving at room temperature for a couple of days.

Fun Fact

One kiwifruit contains almost as much vitamin C as 2 oranges or 3 lemons.


Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.

New Zealand