Named for a bird, the kiwi fruit, also known as a Chinese gooseberry, does not look very tasty at first glance. Its fuzzy brown skin prevents many from trying this egg-shaped fruit, but once cut, the interior reveals a succulent, sweet flesh. Sporting a bright green color and speckled with tiny edible seeds, preparing a kiwi requires no cooking. You can eat all parts of the kiwi fruit, even the skin and seeds. These only add to the fiber content of the kiwi fruit.
Choose kiwi fruit which "give" slightly to a gentle thumb press for optimal flavor and ripeness.
Cut the kiwi in half using a paring knife, lengthwise.
Scoop the fruit out of the skin with a spoon.
Alternatively, thoroughly wash the skin of the whole kiwifruit and slice.
Enjoy the kiwi in its natural state, as cooking diminishes its color and sweet-tart flavor. Toss it into a salad, on a fruit pizza or use chopped or sliced kiwi as a garnish for desserts or chicken or fish dishes.