ZESPRI® GREEN and GOLD Kiwifruit are lovely additions to many recipes that call for fresh fruit. But did you know that they also work well in spicy salsas, tropical drinks and even in marinades? Here are a few quick tips to keep in mind when working with this versatile fruit.

• GREEN and GOLD Kiwifruit are sparkling additions to cooked entrées, sautés, stir-fries and more. When using kiwifruit in hot dishes, add it at the very last minute, so that it will retain its bright color.
• The easiest way to peel a kiwifruit? Simply cut one in half and scoop out ripe fruit from its skin with a spoon. If you get really good, you can scoop out entire halves in one spoonful. You can also slice kiwis into quarters and then slice off the skins, like you would an apple. Whole quarters can also be eaten from the skin, like you would an orange.
• When puréeing green or gold kiwifruit, be sure to stop processing before the seeds are crushed. Crushed seeds can lend a slightly bitter flavor to your dish. Seeds can be removed by passing the pulp through a strainer.
• GREEN Kiwifruit contains actinidin, an enzyme that prevents gelatin from setting. The enzyme also breaks down the proteins in dairy products and can cause curdling. So, when serving GREEN Kiwifruit with ice cream, yogurt or other dairy products, serve immediately after the two are combined. ZESPRI® GOLD Kiwifruit is a better choice for dishes that use dairy.
• The enzyme found in green kiwifruit also makes for a natural meat tenderizer. Simply peel and mash a kiwifruit and spread the pulp on a tough cut of meat. Let stand for 10 to 15 minutes; then, lightly scrape the kiwifruit off the meat, discarding the kiwifruit.

Keep these quick tips in mind when working with delicious, energy-packed kiwifruit, and you will discover it is much more than just a colorful dessert garnish.