Storage/Handling: Temperature: 32 F, 0 C back room storage. Relative humidity: 90-95%. Mist: no. Typical shelf life: Green: up to 28 days, refrigerated; three to seven days at room temperature; Gold: up to 14 days, refrigerated, three to four days at room temperature. Ethylene-sensitive (unripe). Ethylene-producer (ripe). Spots of dry mold can be wiped off, but discard fruit with wet spots.
This green, tangy fruit is as beautiful as it is nutritious. Kiwifruit contains glutathione, which can help fight cancer. Research has shown that a diet including kiwifruit may help prevent certain types of cancer, including prostate, lung and skin cancer. Kiwifruit contains compounds that have been connected to the prevention of macular degeneration. Kiwifruit is high in vitamin C, which is an antioxidant that has been shown to fight cancer. Serve it as a fruit compote or sorbet. Traditionally, it has been used as a cake and tart topping, garnish for seafood and meat entrees and as a salad bar ingredient. Use kiwifruit as a filling for tarts or meringue shells. It can be baked into muffins or used on top of waffles and pancakes. Try kiwifruit as an ingredient in stir-fry dishes. To maintain the bright emerald color when using kiwifruit in cooked dishes, add fruit at the end of cooking and simply warm through. When making kiwifruit puree, avoid prolonged processing because crushing the seeds can cause a slightly bitter flavor. Seeds can be removed by passing the pulp through a sieve. The puree can be stored for up to three days. An enzyme in kiwifruit causes composition changes when kiwifruit is used with milk. Kiwifruit also contains a tendering enzyme that will break down gelatin-based recipes. Substitute gelatin with agar.