Kiwi: It’s not just green. Photo courtesy
In the late 1970s, New Zealand kiwifruit growers began experimenting with the breeding of a golden kiwifruit (in the U.S., we call it “kiwi” for short). Seeds were imported from China, where a female plant was chosen for its yellow flesh and excellent flavor, and was crossed with a male plant proven to produce large, succulent fruit.
In 1992 one offspring plant from the breeding stock was selected and nurtured, resulting in the golden-fleshed berry* now known as Zespri® SunGold Kiwifruit. It is available at supermarkets nationwide from June through October.
Zespri spent 10 years developing the SunGold variety through natural crossbreeding methods. SunGold is sweeter than a green kiwi, and tastes like a cross between a mango and a strawberry, with just a hint of tanginess.
Like regular kiwi, it offers healthy ammounts of vitamins C and E, potassium. Its sunny yellow sweetness boosts the nutrition and color on your plate. Try it:
Golden kiwifruit is usually ready to eat when you buy it. It should feel slightly soft to the touch, like a ripe peach or avocado. Once ripe, should be stored in the refrigerator.
Green kiwifruit may be a bit firm when you buy it, and will usually ripen at in three to five days at room temperature. The firmer the fruit, the more tart it will taste.
To speed up the ripening process, place kiwis (or any fruit) in a closed paper bag on the counter with an apple or banana. Fruits like apples and bananas produce natural ethylene gas, which accelerates ripening.
By the same token, any ripe fruit should be stored away from ethylene-producing fruits—never in the same produce drawer.
If you want to store the fruit for longer than a few days, keep it in a plastic bag in the fridge.