Kiwi Fruit Fresh Fruits

Kiwi Fruit

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Class 1 - Italy

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This product is classified as Class 1 - Italy is the country of origin.

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Kiwi fruit

Pronounce it: kee-wee froot

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.

The flavour is distinctive but hard to pin down - some say it's like strawberry, others say pineapple. Its 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.

Very high in vitamin C, kiwi fruit is far better eaten raw - cooking it destroys the vitamin content and the green colour. The enzymes it contains makes it good for tenderising meat, but they'll also cause milk to curdle and will prevent gelatine and aspic from setting, so don't attempt kiwi ice cream or jelly.


All year round.

Choose the best

Go for firm fruit that gives slightly when gently squeezed. Avoid wrinkled and bruised fruit.

Prepare it

Peel off the skin with a knife or vegetable peeler, then chop or slice. Alternatively, to eat it as a snack, cut in half and scoop out the flesh with a teaspoon.

Store it

If ripe, keep in the fridge - they'll last around at week. If under-ripe, keep at room temperature.

Cook it

Try kiwi fruit sliced and used in puddings such as pavlova; blended in a smoothie; used as a rub or in a marinade for meat or squid.

Also known as Chinese gooseberry, kiwi fruit is an oval berry about the size of a large egg, with fuzzy brown skin and tiny black seeds in juicy, sweet-sour, green flesh. Miniature grape-sized kiwis can be eaten whole, skin and all.

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Kiwi will continue to ripen at room temperature for up to 10 days after its picked, otherwise they keep well in the fridge.


Kiwi fruit tastes best raw and is a rich source of Vitamin C. It can be mixed into fruit salads and added to pavlovas, and is often eaten as part of a breakfast fruit plate.

Kiwi can irritate some peoples throats or stomachs when eaten pur©ed, dried or juiced as it contains crystals of calcium oxylate. It also contains enzymes that prevent gelatine from setting, so it is difficult to make kiwi jelly unless you cook the fruit first.

Article by Sybil Kapoor

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