Kiwifruit Green Each

The green kiwifruit is a reliable kitchen staple. Tangy, bright, and packed with flavour, it is the one that works as well in a fruit salad as it does sliced onto porridge or eaten straight from the skin with a spoon.

Green kiwifruit are available year-round from New Zealand and domestic sources, but the best quality comes through in autumn and winter when the fruit is densest and most flavourful. That is when they are worth buying in quantity.

Look for kiwifruit that give slightly to gentle pressure, which indicates they are ripe and ready to eat. Rock hard kiwifruit need a few days on the bench to ripen. Avoid any that feel very soft or mushy, as they are past their best.

Eat them halved and scooped with a spoon, slice into a fruit salad, blend into a smoothie, or layer into a pavlova. Their natural enzymes also make them a useful marinade ingredient for tenderising meat.