Green kiwifruit – with bright green flesh and furry skin – are the most commonly available. There is also a gold variety, with smoother skin, a more oblong shape and paler flesh.
Available year-round but at its best from March to June (the gold variety is available from June to August).
Best to buy slightly under-ripe kiwifruit that is firm and plump, and ripen at home. Avoid any that have split or wrinkled skin, or feel soft when pressed.
To ripen, leave at room temperature out of direct sunlight until they yield slightly when pressed. Once ripe, they will keep in the fridge for two to three days.