Kiwi Red, loose

The juicy, rosy-pink flesh has a pleasantly sweet taste of wild berries.

The red colour is given to this special kiwi by anthocyanins. Red-fleshed kiwis therefore have antioxidant properties and are considered very healthy.

The skin of the red kiwi is very thin and hairless. Even when cutting it, you notice how juicy these fruits are and how they smell.

The shrub-like kiwi plant grows to be several meters long and is grown on trellises or stakes. Almost 70 kg of fruit hang like grapes on the plant; the more, the smaller the individual fruit. 

Origin

The kiwi is native to the high-altitude forest areas of China and Taiwan. Today, it is mainly grown in New Zealand. There it also got its name, derived from the national and heraldic animal of Australia, the cute, flightless forest bird Kiwi-Kiwi, which lives in burrows. In addition to New Zealand, it is also grown in Australia, California, South Africa, South America and the Mediterranean countries. Kiwis have had a unique career. 

Preparation

As a fresh fruit, kiwis are best enjoyed well chilled. To do this, cut them crosswise and spoon them out; but you can also peel them and serve them sliced. The fine seeds are eaten with them. The already fine taste of the kiwi can be refined with lemon or orange juice, vanilla sauce, raspberry spirit, brandy or whipped cream. Kiwis are also recommended as an appetizing garnish for desserts, salads, cheese platters, etc. 

Storage recommendation

The kiwi is one of the few exotic fruits that can be stored well in the refrigerator. Ripe fruits will stay fresh in the vegetable compartment for up to two weeks. Unripe kiwis should be stored at room temperature so that they can ripen and develop their full aroma.