Although they are available all year round, Kiwifruits are a winter fruit and are at their best during this time. They have a green flesh with little black edible seeds. They have an invigorating, fresh taste packed with vitamins and minerals.
Kiwi is a highly nutritious fruit. It is a rich source of vitamin C. It provides more vitamin C than an orange and more fibre than an apple. Amongst many other things, Vitamin C helps to boost resistance to disease by supporting the immune system; it is also necessary to form collagen and is a powerful antioxidant.
Kiwifruits are high in fibre and therefore may be beneficial in lowering cholesterol. Kiwis can actually be eaten with their skin. This further adds to the high fibre content of the kiwi. In addition, fiber-rich foods, like kiwifruit, are good for keeping the blood sugar levels of diabetic patients under control.
Kiwifruits are best eaten when they are firm, but not rock hard. They should give way slightly to pressure - this will usually indicate the sweeter tasting fruit. Avoid those kiwis that show soft, bruised, shriveled outers.
Kiwis that are firm to the touch have not reached their peak of sweetness and therefore should be left a few days at room temperature to ripen. They should be kept away from direct sunlight or heat.
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