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    • Price is per piece – order as many as you want!
    • Delivered at its peak level of freshness
    • About the size of an egg, kiwifruit is wrapped in a russet-brown thin skin with short rather stiff hairs. The kaleidoscope-like almost glistening emerald green firm pulp is dotted with a large amount of dark nearly black tiny edible seeds that create this fruit’s characteristic interior starburst pattern. Sometimes the flesh may be yellow, brownish or off-white. Sweet tart with a slightly acidic edge, this decorative fruit’s succulent flavor is mainly sweet
    • Kiwifruit is available from California during the winter months. New Zealand kiwifruit is available in spring and supplies arrive from Chile during the summer months
    • According to the California Kiwifruit Commission, kiwi fruit were the fastest-growing fruit in sales and distribution from 1987 to 1995
    • Kiwifruit is rich in vitamin C, having ten times more than the equal weight of a lemon. Two fruits have almost twice the vitamin C of an orange and more potassium than a comparable serving of bananas. High in fiber, it also offers vitamin A, Vitamin E, calcium and iron. Credit goes to all those little black seeds, as they act much like grains, providing lots of nutrition
    • Puree; enhance juices and beverages. Even though the skin is edible, the fruit is usually peeled. Slice for garnish. Containing a meat-tenderizing enzyme, place sliced peels with some flesh attached directly on meat; marinate thirty minutes for each inch of the meat’s thickness. To make a kiwifruit salsa, blend four peeled kiwis, one teaspoon minced jalapeño pepper, one tablespoon orange juice, one tablespoon chopped fresh mint and a pinch of salt. Serve with grilled swordfish, grilled poultry and roast pork
    • Bananas, berries, mangoes, strawberries, raspberries and oranges are especially partial to kiwifruit. To store, refrigerate ripe fruit up to ten days. Refrigerated unripe fruit lasts up to one month
    • The French word, souris vegetale, for this fruit translates to “vegetable mouse”
    • Native to the Yangtze River Valley of northern China and Zhejiang Province on the coast of eastern China, this fruit was first grown commercially in New Zealand. England received their very first kiwifruit shipment in 1953. Not frost-tolerant, the vigorous woody twining vine or climbing shrubby plants require a long growing season. Only fully dormant plants can survive temperatures around ten degrees Fahrenheit. The rambling vines are capable of stretching to cover an area ten to fifteen feet wide, eighteen to twenty-four feet long and nine to twelve feet high. Producing deep green leathery-textured oval to round leaves that can grow seven to ten inches in diameter, fragrant one to two inch wide white to cream colored flowers appear in the leaf axils. In the United States, California produces about ninety-nine percent of the nation’s kiwifruit supply