Food Lens · Produce
Kiwi
Tart and sweet with a bright, tangy flavor and a soft, slightly grainy texture from the tiny seeds.
Lens analyzedKiwi is a small oval fruit with fuzzy brown skin and bright green (or sometimes golden) flesh dotted with tiny black seeds. It's typically eaten raw, sliced or scooped with a spoon, and is often used in fruit salads or as a garnish for its color.
Where it comes from
Kiwi originated in China, where it grew wild, before New Zealand growers developed and commercialized the fruit in the 20th century, giving it the name it's now known by internationally.
Buying it
Choose kiwis that give slightly to gentle pressure when ripe, avoiding any that are rock-hard, overly mushy, or shriveled at the ends.
Storing it
Store underripe kiwi at room temperature until it softens, then refrigerate, where ripe kiwi keeps for about a week.
Keeps about 14 days in the fridge.
In season
Peak season is November–March, though it's available year-round.
North American kiwi is mainly a cool-season crop, while imports keep it available year-round.
Recipes that use kiwi
More produce
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Checked for each member
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Pantry-aware
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What it costs near you
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Your household memory
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