Gold Kiwifruit have a smooth, bronze skin, a pointed cap at one end and distinctive golden yellow flesh with a less tart and more tropical flavor than green kiwifruit. It has a higher market price than green kiwifruit. It is less hairy than the green cultivators, so can be eaten whole after rubbing off the thin, fluffy coat.
In 1904 Isabelle Fraser returned from Shanghai, China bringing with her the seeds of the Ichang gooseberry.
The kiwifruit seeds she carried back with her from her trip to china where likely a curiosity. Little could she have known what those seeds would sow. She gave them to Alexander Allison who grew the seeds succesfully in Wanganui, where the vines first fruited in 1910. All New Zealand kiwifruit varieties are now believed to be descended from those first vines.
Walking underneath a Kiwi crop is like a scene from aliens, pods hanging from trees heavy with the weight of this delicious and nutritious fruit that is high in vitamin C and digestive enzymes.
The fruit has a sweet taste, similar to a mixture of banana, pineapple and strawberry.
60ml Cointreau, or other orange flavored liqueur
120ml fresh lime juice
4 kiwi fruit green or gold or mixed
Sea salt (for the rim)
1 lime wedge to garnish
Dash sugar syrup (optional) (sugar syrup for cocktails = equal portions sugar and water boiled for 5 mins and cooled)
Sliced Gold Kiwifruit for garnish
Place sea salt in a shallow saucer. Wet the rims of two margarita glasses with the lime wedge, and dip rims in the salt.
Put Tequila, Cointreau, and lime juice in a blender and blend well with a dash of sugar syrup. Add chopped kiwifruit. Blend just until combined being careful not to over blend as crushed kiwi seeds can taste bitter.Add two handfuls of ice and blend again. (optional).
To serve, pour into prepared margarita glasses and garnish with kiwifruit or lime slices.
View video of Kiwi fruit