Despite their tropical reputation, kiwis are a surprising fall and winter fruit, popping up in markets from November through April; that’s because they stay ripe for quite a while. But the fruit does eventually lose quality and spoil. Here’s how to pick the best kiwis at the store and make them last at home.
Select a kiwi that’s firm with unwrinkled skin and no dark blemishes. Large or small kiwis are equally tasty.
When they’re perfectly ripe, kiwis turn slightly soft to the touch. Once it starts to feel mushy, the fruit is overripe—but not yet spoiled or bad. Look out for these signs of over-ripeness:
- Very soft skin that is so pliable to the pressure of your fingers that you can almost rupture it.
- Extreme wrinkling or shriveling of the outer skin.
- Soft and slightly squishy fruit inside.
Store whole, uncut kiwis at room temperature for two to three days until they ripen. They typically keep for five to seven days in the refrigerator when stored in a plastic bag. Keep any cut kiwis in the refrigerator for three to four days.
A spoiled kiwi should be discarded. Throw it away if you see any of the following:
- Oozing fruit.
- Overly soft or very squishy fruit.
- Signs of mold. Once you can see any signs of black or brown spots or fuzzy green mold, there are most likely undetectable bits of mold elsewhere in the fruit.
As long as your kiwis haven’t spoiled completely, there are lots of ways to mask their soft texture:
- Blended with fruit juice for smoothies and frozen fruit pops.
- Mixed with yogurt for sorbets and ice cream.
- Chopped finely and added to pancake or waffle batter. Here’s a recipe.
- Chopped and stirred into quick breads or jam. More recipes for you here.