Kiwifruit is commercially grown in California and New Zealand; however, it is native to the Yangtze Valley of China. The kiwifruit, also known as Chinese gooseberry, grows from a woody vine which can reach a length of 30 feet, according to Purdue University. Kiwifruit is oval-shaped and approximately 2 inches long. The skin is brown and grows short, stiff hairs over the entire fruit. The flesh of kiwifruit is vibrant green and contains small, black seeds. Unripe kiwifruit can be kept at room temperature, out of sunlight, for up to eight weeks. Ripened fruit is slightly soft and should be stored in the refrigerator for no longer than a week.
Wash the kiwifruit under running water. Scrub the fruit's skin with your hands or a fruit and vegetable scrubber. Thoroughly remove any dirt and debris.
Slice the stem attachment off the end of the kiwifruit with the paring knife.
Remove the peel by slicing into the fruit just deep enough to lift the peel. Use the knife to continue lifting the skin away from the flesh while rotating the kiwifruit. The knife should cut shallowly since the skin is thin.
Discard the peel. Place the kiwifruit on a cutting board and slice it in ¼ inch pieces. The kiwifruit is now ready to eat or to be used in recipes.
Cut kiwifruit in half lengthwise for an alternative preparation. Use a spoon to scoop the whole flesh out of each half. This works best when the kiwifruit is soft.