Kiwi fruits contain about as much potassium as bananas, and are high in Vitamin C.
Although Chinese in origin, it was New Zealand that put kiwi fruit on the commercial map. They are now grown in other temperate countries. With their fuzzy brown skin and tiny black seeds in juicy, sweet-sour, green flesh they are best eaten cut in
To ripen, store kiwi fruit at room temperature for a few days or put in a paper bag. Keep ripe fruit in an open bag in the fridge for up to 10 days.
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