Kiwi 1 article

Fuzzy brown skin, bright green flesh, and rows of tiny black seeds make green kiwifruit visually distinctive, while golden varieties have smoother skin and yellow flesh. Kiwi is eaten whole or peeled, sliced into fruit salads, and blended into smoothies; ripeness changes the flesh from firm to soft. The fruit contains actinidin, a protein-degrading enzyme that can affect dairy or gelatin in recipes. Its edible skin and enzyme activity are useful points of distinction from other tropical-style produce.