This fuzzy brown fruit has juicy sweet, emerald flesh and is a good source of fibre and vitamin C. Named after the native bird of New Zealand, kiwis actually originate from China and are grown as far afield as South America, Greece and Italy. The fruit should be firm but yielding when gently squeezed. If it needs more ripening, try putting it in a paper bag with a banana to speed up the process. Remove the inedible skin with a vegetable peeler, or cut in half and scoop out the flesh with a teaspoon. The sweet yet sharp flavour pairs well with rich, oily mackerel. Or try mixing chopped kiwi with red onion, lime juice, coriander and chilli for a salsa to serve alongside spicy dishes.
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