Kiwi is an exotic fruit native to China. A New Zealand bird is the namesake for the tiny fruit. A kiwi fruit has light-brown skin, bright green flesh and a white pulp center surrounded by tiny black seeds. The kiwi has several health benefits, rivaling the vitamin C content of an orange and matching the potassium of a banana. The fruit may also help prevent asthma and colon cancer. This tiny fruit packs a lot of punch.
Bite into the raw kiwi. Kiwi skin is edible and contains high levels of flavonoids, insoluble fibers and antioxidants. Clean the fruit thoroughly beforehand to avoid ingesting dirt or pesticides.
Peel the kiwi skin with a knife. Although the skin is edible, its hair-like consistency makes some a bit uneasy. Peeled kiwi fruits are high in vitamin C, potassium and beta carotene. Before peeling, cut off the ends of the fruit.
Slice the kiwi fruit and place in a fruit salad. The bright green color of the flesh of a kiwi brightens up any fruit salad. The sweet taste complements the taste of strawberries and other fruit in the dish.
Add as a garnish to a strawberry or vanilla dish. Sliced kiwi fruit makes an attractive garnish for strawberry beverages or atop a bowl of yogurt or ice cream.
Chop the kiwi fruit and make a jam. Boil the kiwi and powdered pectin, pineapple juice and sugar. Pour into jars to enjoy homemade kiwi jam on toast or bagels after cooling.