Remember the 80s? Well, if you were born after the invention of the personal computer, perhaps you don’t. Somewhere between the confluence of fruit-laden nouvelle cuisine, the neon craze, and a Crocodile Dundee-led obsession for anything from "Down Under," kiwi fruits entered lunchboxes and fruit salads all over this nation. It seems odd now, but they were considered quite exotic.
Where do you go after green? If you’re lucky, you’ve already found out about Baby Kiwi, the bite sized, skinless cousins with a tantalizingly short season.
Sleek, sweet Golden Kiwi are now available, and have a longer shelf life. The flavor is less tart than the traditional fruit vert, almost like a ripe pear.
Kiwi season in the Bay Area is November through May, but often the fruit you’ll find will be from New Zealand for now. The noticeable lack of fuzz makes it easier to eat the skin as well, which almost doubles the nutrition. Try mixing the two colors together for a sunshine salad, or layer with a tangy Greek yogurt for an anytime snack.
We've rhapsodized about these before - see Eat This: Gold Kiwifruit and Five Ways to Eat More Fruit.
This is by Sarah, who is up for one of our new writer positions. Welcome Sarah!