And now, something new to add to your shopping cart: Zespri† RubyRed™ Kiwifruit, a berry-sweet seasonal fruit only find in stores for a limited time this spring.

Its vibrant red flesh perks up any dish; its sweet flavor tastes like a cross between a kiwi and red berries

Kiwifruits are nutrient-dense, chock full of antioxidant vitamin C along with anthocyanins, the phytochemical pigments that give fruits and other plants a blue, purple, or red color.

 
Part of the sparkle of RubyRed kiwifruit cultivar† is that it isn’t around for long. This limited-time seasonal fruit is available in stores nationwide through May, so grab some while you can.

Visit Zespri.com to find a store near you and explore more recipes before the season ends.

Here’s detailed information about the red kiwifruit.

Below:

> Easy ways to enjoy kiwi.

> How to ripen kiwi.

> Kiwi parfait recipe.

> Kiwi ice pops recipe.

> How to ripen kiwi.

> More kiwi recipes.

> The difference between “kiwi” and “kiwifruit.”

> What is a cultivar?
 
 
Elsewhere on The Nibble:

> The history of kiwifruit.

> SunGold kiwi fruit.

> Spring fruits and vegetables.

> The year’s 80+ fruit holidays.

> National Kiwi Fruit Day is observed annually on December 21st.
 
 
EASY WAYS TO ENJOY KIWI

Naturally sweet and simple to prepare, kiwi is beloved by adults and kids alike, at every meal of the day:

 
While some fruits should be kept out of the fridge, you may prefer the flavor of kiwifruit chilled.

Kiwifruit contains a balanced mix of sugars (fructose and glucose) and organic acids (citric and quinic acid). Chilling brings up the refreshing “zip” of the acidity and helps to maintain its characteristic sweet-tart balance.

[2] Add a new fruit to your yogurt parfait (photos #2, #7, and #9 © Zespri).

[3] The season is short, so don’t wait to find them (Abacus Photo).

[4] The kiwi is the national bird and a primary national symbol of New Zealand since the late 19th century (Public Domain).

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, it should be stored in the refrigerator.

If the fruit is a bit firm when you buy it, it will usually ripen at in three to five days at room temperature. Let it soften: 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.

 
For more information about Zespri—the world leader in premium quality kiwifruit—and delicious kiwi recipes, visit the ZespriKiwi.com.
 

[6] Yogurt parfaits are a tasty and nutritious breakfast, lunch, or a snack (Abacus Photo).
 
 
RECIPE #1: RED KIWI YOGURT PARFAIT

Ingredients For 4 Servings

 
Preparation

1. DICE one kiwi and thinly slice the other one. You don’t need to peel them.

2. LAYER 1/4 cup yogurt, kiwi and granola in the bottom of 4 tall glasses. Continue layering with remaining ingredients.
 

[7] Get out the ice pop molds and make a batch of these. It’s easy (Abacus Photo).
 
 
RECIPE# 2: RED KIWI ICE POPS

Blended with fruit juice and frozen with fresh slices of kiwi, these pops are simple, colorful treats.

Ingredients For 4 Pops

 
Preparation

1. DICE three kiwis into small cubes. Thinly slice the remaining kiwi and set aside for decoration.

2. ADD the kiwi cubes, sweetener, and liquid in a blender and process until smooth. Taste and adjust the sweetener as desired before freezing.

3. PLACE the sliced kiwi into ice pop molds and pour the juice mixture over top, leaving about 1/4 inch at the top for expansion.

4. FREEZE for 4-6 hours or longer. Run the molds under warm water for a few seconds to more easily remove the pops.

Variations

 

[8] Grab them now: The season is short (photo © Real Food Revealed).
 
 
THE DIFFERENCE BETWEEN KIWI AND KIWIFRUIT

The difference between the terms “kiwifruit” and “kiwi” are often used interchangeably in the U.S., but they have very specific meanings in New Zealand and other parts of the world.

 
The name “kiwifruit”: Before it was either kiwifruit or kiwi, the tree was known as the Chinese Gooseberry (Actinidia chinensis). Native to central and eastern China, it was introduced to New Zealand in the early 1900s.

The name “kiwifruit” was coined in 1959 by New Zealand exporters, specifically to differentiate the fruit from the bird and the people, to create a brand association with the country, and partly to distance the fruit from its Chinese origins during the Cold War era.

Another reason: It avoided high U.S. tariffs on “berries” and “gooseberries.”

But in the United States and Canada, “kiwi” became the standard shorthand for the fruit.
 
 
MORE KIWI RECIPES

 

[9] You can eat the fuzzy peel, or peel the fruit.
 
________________
 
*While imported fruits are available year-round, spring fruits grown in the U.S. include these favorites: Apricots have a short season starting in May. While avocados are available year-round, California avocados are at their peak in early-to-mid spring. Blueberries, fresh and local, start to become available in late spring. Cherries start to appear in late spring, signaling the start of the stone fruit season. Lemons and limes are in their prime. Mangoes hit their peak in May. Nectarines and peaches start to arrive in late spring. Pineapple, while often seen as a summer fruit, reaches peak sweetness and juiciness from March through July. Rhubarb, a vegetable that acts like a fruit, is one of the earliest spring harvests and highly sought after for pies, crisps, and jams. Strawberries begin to appear in early to mid-spring, with peak season in April and May.

†Zespri RubyRed™ is one specific, trademarked cultivar within the broader group of 6 key species of kiwifruit. Zespri developed their cultivar in New Zealand with The New Zealand Institute for Plant and Food Research Limited and is marketed under the Zespri brand, with Zespri’s grading/quality programs and controlled supply. Other red kiwifruit cultivars grown/marketed by different companies and countries include Donghong, Hongyang, and Red Passion, among others. As with all agricultural products, the appearance, eating quality, and consistency can vary by cultivar and supplier.
 
‡Cultivar is a term coined as a short version of “cultivated variety.” It’s a plant that has been selected by plant breeders for specific, desirable traits and is maintained through deliberate propagation. Unlike a botanical variety which occurs naturally in the wild, a cultivar is the result of human intervention, such as selective breeding, cross-pollination, or even genetic engineering by breeders who seek specific colors, sizes, flavors, disease resistance, or climate compatibility (drought, cold).

There are also “natural” cultivars that begin as an unusual, spontaneous genetic mutation on a wild or cultivated plant. These are called “bud sports,” and breeders/growers can choose to clone them and keep the variety going. Examples include the Braeburn apple, Cara Cara orange, clementine, Golden Delicious apple, Granny Smith apple, Hass avocado, Meyer lemon, navel orange, nectarine, pink grapefruit, Pinot Blanc and Pinot Gris grapes. When these mutations occur, they only exist on that one specific branch or tree.

Because these mutations are often sterile or won’t grow from seed, growers must use grafting—clipping a piece of that specific branch and fusing it to a rootstock—to replicate the fruit (or vegetable, houseplant, ornamental flower, grass, etc.—bud sports occur across the entire plant kingdom). Popular vegetable mutations include broccoli, cauliflower, orange carrots, and russet potatoes.

Kiwifruit, genus/species Actinidia deliciosa, commonly known as the fuzzy kiwifruit, is a deciduous woody vine in the Actinidiaceae family. It’s a member of the order Ericales, which includes blueberries, Brazil nuts, cranberries, persimmon, and tea, among others.

To be officially recognized as a cultivar, a plant must be distinct (easily distinguished from others), uniform (all plants in the group look similar), and stable (retains its traits when propagated).
 

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[1] The Income Tax Cocktail was created when income tax went into effect in 1913 (Gemini Photo).

[2] The elegant bar at the Hoffman Hotel in New York City, where the Income Tax Cocktail may have been created.

Since it is Tax Day, the most thematic choice is undoubtedly the Income Tax Cocktail. It’s a classic Pre-Prohibition drink that feels like a more sophisticated, slightly “taxing” twist on a Bronx Cocktail.

The addition of both sweet and dry vermouth—along with a healthy dose of bitters—perfectly captures that bittersweet feeling of finishing your returns—not to mention the bitter sting of the payment.

Below:

> The Income Tax Cocktail recipe.

> The history of income tax.

> The history of the Income Tax cocktail.

Elsewhere on The Nibble:

> The history of cocktails.

> The history of Happy Hour.

> The year’s 100+ cocktail and spirit holidays.
 
 
RECIPE: THE INCOME TAX COCKTAIL

Ingredients Per Drink

 
Preparation
 
1. SHAKE all ingredients with ice and strain into a chilled coupe glass.

2. GARNISH with an orange twist.

The inventor of the Income Tax Cocktail is, as with many classic cocktails, lost to time. The drink first appeared in the early 20th century, along with federal income tax (1913).

It may have been created at the Hoffman House hotel in New York City. Located on the then-fashionable Madison Square at Broadway between 24th and 25th Streets, the bar was known for inventing cocktails.

While there is no record anywhere of who invented the Income Tax Cocktail, Hoffman House is a good guess.

The Hoffman House bar was a known meeting place for political figures and financiers—the exact people who would have been most stung by the new income tax and in need of liquid comfoert.

A big promoter of the new cocktail was from Charlie Morrison, a legendary bartender at the Hoffman House.

The bar of the Hoffman House hotel enjoyed an international reputation as the city’s finest drinking establishment between 1864 and 1911. Here’s more about it.

[4] The Hoffman House Hotel in New York City closed on March 15, 1915, and was demolished shortly after to make way for a 16-story office and loft building. Here’s more about it (photo courtesy Museum Of The City Of New York).
 
 
THE HISTORY OF INCOME TAX

Before 1861, the U.S. government was funded primarily by customs duties on imported goods and excise taxes on products like liquor and tobacco.

To fund the enormous cost of the Civil War, President Abraham Lincoln signed the Revenue Act of 1861, America’s first federal income tax. It was a flat 3% tax on incomes over $800 (which would be roughly $16,000 to $21,000 today).

This first income tax was temporary and was repealed in 1872 once the war debt was manageable.

Some 30 years later, the government under Grover Cleveland tried to institute an income tax with the Wilson-Gorman Tariff Act of 1894. The attempt was immediately challenged and led to a Supreme Court ruling that it was unconstitutional because it wasn’t apportioned among the states based on their populations, as the Constitution required.

And then came…
 
 
The 16th Amendment

Realizing that they needed to formally amend the Constitution to bypass this ruling, Congress proposed the 16th Amendment. It was ratified on February 3, 1913, explicitly giving Congress the power to collect taxes on income “from whatever source derived,” regardless of a state’s population. This was the Revenue Act of 1913.

Congress lost no time in establishing the income tax system we recognize today, including a progressive tax structure where higher earners paid higher percentages.

The very first Form 1040 was released for the 1913 tax year. It was a single page, and a family with an income of $4,000 (a high income*) paid only about $10 in tax, around $335 in today’s money.
 
 
How Did We Get To Today’s Hefty Taxes?

Before 1943, taxpayers would calculate and pay their total annual tax bill directly to the IRS in one lump sum on March 1st†.

But the enormous cost of World War II required massive spending, and the government couldn’t wait until the filing day to get the cash.

The Current Tax Payment Act of 1943 introduced the withholding system we use today. Taxes were automatically deducted from every person’s paycheck, turning the annual income tax from a lump sum payment into a per-paycheck deduction that maximized government cash flow.
 
And there you have it!
 

[5] The U.S. Treasury Building in Washington, D.C. The Internal Revenue Service (IRS), a bureau within the U.S. Department of the Treasury, is the primary government body responsible for collecting federal income tax and enforcing tax laws. The statue is Albert Gallatin (1761–1849), a pivotal early American statesman who served as the longest-tenured Secretary of the Treasury (1801–1814) under Jefferson and Madison (photo CC-BY-SA-4.0 license).

________________
 
*An income of $4,000 in 1913 is equivalent in purchasing power to approximately $133,000 to $136,000 in 2026. This represents a cumulative inflation increase of over 3,200% over the 113-year period. A $4,000 salary in 1913 was considered quite wealthy, often aligning with high-end corporate management or top-tier professionals.

†The deadline has shifted over time, starting on March 1 in 1913, moving to March 15 in 1918, and finally settling on April 15 in 1955 to give taxpayers more time. If the 15th falls on a weekend or holiday, the deadline moves to the next business day.
 

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April 13th is National Peach Cobbler Day. Why would someone place a peach holiday in a month devoid of fresh peaches? We have the answer below .

And we have a substitute recipe for today: You can find fresh mangoes year-round*, and they make a delicious cobbler.

The year’s 4 mango holidays:

 
Below:

> The recipe for mango cobbler.

> Why National Peach Cobbler Day is held in April.

Elsewhere on The Nibble:

> Classic peach cobbler recipe.

> The history of cobbler.

> The history of mangoes.

> The difference between cobbler, crumble, crisp, betty, buckle, grunt, pandowdy, slump, and other baked fruit dishes.

> The different types of pies and pastries: a photo glossary.
 
 
RECIPE: MANGO COBBLER

Igredients

 
For The Topping

 
Preparation
Optional Garnish

 
Preparation

1. COMBINE the mangoes, sugar and cinnamon in a large saucepan. Cook and stir until the mixture comes to a boil.

2. COMBINE the cornstarch and water until smooth; stir into the pan. Cook and stir for 2 minutes or until thickened.

3. TRANSFER to a greased 11 x 7-inch baking dish. Dot the top with butter.

4. MAKE the topping. In a small bowl, combine the flour and sugar. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the milk; mix well.

5. DROP by tablespoonfuls onto the hot fruit. Bake, uncovered, at 400°F for 20-25 minutes or until bubbly and golden brown. Serve warm.
 
 
WHY IS PEACH COBBLER DAY IN APRIL?

At first glance (and at second glance, too), it seems dumb—OK, strange—to hold a peach holiday in a month when no peaches are available in most parts of the country until the “stone fruit” months of June through August.

When we drilled down to discover that the choice of a date in April was completely intentional, and has everything to do with industry marketing rather than the harvest cycle.

[1] Mango cobbler, great on its own or when peaches aren’t in season (Abacus photo).

[2] Different mango varieties reach their peak at different times of the year. See the *footnote (photo © Melissa’s Produce).

[3] See the †footnote for why it’s important to use self-rising flour in a cobbler (Abacus Photo).
 

[4] In cobblers, where a biscuit-like dough is dropped on top, the butter fries the bottom edge of the dough that is touching the fruit and crisps up the very top. The middle of the “cobblestones” remains fluffy while the exterior gets a slight, buttery crunch (photo © Go Bold With Butter).

By placing the holiday in April, they encouraged people to buy and use inventory from the previous year’s harvest during a time when fresh fruit was unavailable.

According to sources, “This strategy proved that a great cobbler doesn’t actually require fresh peaches; high-quality canned peaches, which are often packed at the peak of ripeness, can produce an excellent result year-round.”

According to us, canned peaches are no substitute for fresh or even frozen peaches.

However, this was the 1950s, when the canned crop of convenience foods had American housewives making everything with canned fruit, canned soup concentrates,

[5] If you want something more interesting than vanilla ice cream, consider coconut, candied ginger, or macadamia nut. You can soften vanilla ice cream and mix in your inclusion of choice (photo © Taste of Home).

________________
 
*Per The National Mango Board; Ataulfo / Honey mango late February–mid July; Tommy Atkins mango early March–mid July; Kent mango January–early February and again in December; Keitt mango August-September plus some in spring; Haden mango March–early May; Francis mango May–July.

†The primary reason to use self-rising flour instead of all-purpose flour is for convenience and consistency, particularly in recipes like biscuits, pancakes, and cobbler toppings. Self-rising flour is essentially all-purpose flour that has already been premixed with baking powder and salt (most brands use a ratio of about 1 ½ teaspoons of baking powder and ½ teaspoon of salt for every 1 cup of flour). This saves you two steps and ensures that the leavening agent is perfectly distributed throughout the flour, which helps prevent clumping/uneven rising in the dough.

Secondly, in the U.S., most self-rising flours (especially Southern brands like White Lily or Martha White) are made from soft winter wheat, which has a lower protein content than standard all-purpose flour. Lower protein means less gluten formation. This results in a softer, fluffier, and more tender crumb. This is why self-rising flour is the “gold standard” for Southern-style biscuits or delicate cobbler drops (all-purpose flour can sometimes make those same recipes slightly tougher/breadier.
 

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