Varieties include:
Hayward, Bruno, Dexter and Monty: Brown skin and emerald green, juicy flesh.
Kiwi Gold: Smooth, brown skin and gold flesh.

Selection:
Choose only firm fruit, which yields to gentle pressure. Ripens at room temperature. To accelerate the ripening place in brown paper bag with an apple or banana.

Storage:
May be refrigerated for a short time.

Preparation:
Cut in half and scoop out flesh with a spoon or remove skin and slice. Ripe kiwi fruit may be sieved to make a delightfully coloured puree for decoration of desserts.

Serving suggestion:
Cut in kiwi fruit in wedges, layer with cubes of rockmelon and natural muesli. Serve with low-fat yoghurt. 
Wedges of kiwi fruit are a good crisp contrast when served with spicy chicken.