Kiwifruit

The brown and hairy exterior of this egg-shaped fruit doesn't look promising, but inside it's a different story - sweet, yielding, bright green flesh, prettily dotted with black seeds. Availability - all year round. The flavour is distinctive but hard to pin down - some say it's like strawberry, others say pineapple. It's named after the bird of the same name from Zealand, where it's also grown, though its other name, Chinese gooseberry, reflects its original country of origin. Kiwi fruit is far better eaten raw - cooking it destroys the vitamin content and the green colour. The skin is inedible, so peel it off with a knife or vegetable peeler, then chop or slice. Alternatively, to eat it as a snack, cut it in half and scoop out the flesh with a teaspoon. Kiwi fruit can also be sliced and used in puddings such as pavlova; blended in a smoothie; used as a rub or in a marinade for meat or squid.

Nutrition:

This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fibre, Vitamin E (Alpha Tocopherol), Potassium and Copper, and a very good source of Vitamin C and Vitamin K.

Storage:

If ripe, keep in the fridge - they'll last around at week. If under-ripe, keep at room temperature. Go for firm fruit that gives slightly when gently squeezed.

Source:

Sourced from South-West markets.