Overview

Kiwi is the edible berry of a woody vine in the genus Actinidia. The most common cultivar, ‘Hayward’, is oval with fibrous dull greenish-brown skin and bright green flesh containing rows of tiny black edible seeds. The flavor is sweet-tart, often described as a blend of strawberry, banana, and citrus.

Origin and history

The kiwifruit is native to northern China, where it was known as mihoutao (monkey peach) and foraged for centuries. Seeds were brought to New Zealand in 1904 by missionary Isabel Fraser, and commercial cultivation began there in the 1920s. New Zealand growers renamed the fruit “kiwifruit” in the 1950s after the national bird, replacing earlier names like “Chinese gooseberry.” Today, major producers include China, Italy, New Zealand, Chile, and Greece [1].

Varieties and aliases

  • ‘Hayward’ (green kiwi, the most common commercial variety)
  • ‘Gold’ or ‘SunGold’ (yellow-fleshed, sweeter, less acidic)
  • ‘Red’ kiwi (red-fleshed, bred in China and New Zealand)
  • ‘Hardy kiwi’ or ‘kiwiberry’ (Actinidia arguta, smaller, smooth-skinned, eaten whole)
  • ‘Chinese gooseberry’ (historical English name)
  • ‘Mihoutao’ (Chinese name)

Culinary uses

Kiwi is most often eaten raw, peeled and sliced, or halved and scooped. It is used in fruit salads, smoothies, and as a topping for yogurt, cereal, and desserts. Kiwi contains actinidin, a protease enzyme that tenderizes meat. The fruit is also used in jams, sorbets, and baked goods, though heat denatures the enzyme and dulls the color.

Cross-cuisine context

Kiwi has no direct analogue in Mexican cuisine. Its closest functional parallel is the use of papaya or pineapple as a meat tenderizer in marinades, both of which also contain proteolytic enzymes.

Notes for cooks

  • Kiwi can be ripened at room temperature and then refrigerated for up to two weeks. A ripe kiwi yields slightly to gentle pressure.
  • The skin is edible but often removed due to its fuzzy texture. Some varieties, like kiwiberry, have smooth edible skin.
  • Cook kiwi briefly or use canned kiwi if adding to gelatin-based dishes to prevent the actinidin enzyme from interfering with setting.