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After examining apples and pears, the scientists discovered that NCCs replace the chlorophyll not only in the leaves of fruit trees, but in their very ripe fruits, especially in the peel and flesh immediately below it. A single kiwi fruit contains a generous supply of vitamin C -- about ten times that of an equal amount of lemons. It also contains a digestive enzyme similar to that found in papaya and pineapple. It cannot be placed in jello as its enzymes will prevent setting, much like the effects of fresh pineapple. These same enzymes will also curdle milk, so they cannot be used in making ice cream. Cooking will destroy the enzymes, as well as the texture and flavour. Kiwi fruits are ripe when they yield to gentle pressure, much like a pear. Hard, unripened fruit can be ripened at home if stored at room temperature; but they should not be stored with other fruits as the enzymes in kiwi fruit cause other fruits to ripen more quickly. Firm, unripened kiwis will keep for several weeks if stored in a cool place. Though it looks like a tree fruit, kiwifruit is actually a berry that grows on tree-like shrubs that can reach as high as 25 feet.

The shrubs are trellised much like grapevines. Surprisingly, the bulk of the fruit from April through October is supplied not by New Zealand but Chile where kiwifruit is the third-largest planted fruit, after apples and grapes. Chile supplies the United States with 93% of the kiwifruit during this second kiwifruit season, New Zealand only 7%. (Imports of New Zealand kiwifruit have decreased in recent years because of an anti dumping suit brought against them by California Kiwifruit Growers.) In terms of worldwide kiwifruit production, Italy is No. 1 followed by New Zealand, Chile, France, Japan, Greece, the United States, Portugal, Korea, Spain and Australia.The Hayward - named after nurseryman Hayward Wright - is the principal kiwifruit variety grown in New Zealand, Chile and California. Each fruit is egg-shaped and about three inches long with a thin, fuzzy brown skin. The flesh is a bright green studded with tiny edible black seeds in a beautiful sunburst pattern. Kiwis are equally good eaten raw by themselves, puréed in drinks, or combined with other fruits in a salad. Did you know kiwifruit could also be used as a natural meat tenderizer? That's because kiwifruit contains an enzyme called Actinidin. Just cut in half and rub kiwifruit over the meat, or peel and mash with a fork then spread it on the surface of the meat and let stand for 10 to 15 minutes or longer. The enzyme Actinidin also breaks down protein in dairy products. That's why when kiwifruit is combined with low fat ice cream, yogurt, or sour cream, it's best to serve and eat it right away.
Turkey and Kiwifruit Pasta Salad

Ingredients
½ cup wine vinegar
2½ tbsp olive oil
2 Tbsp dijon mustard
2 tsp basil
1 clove garlic (large), minced
1 package (8 oz.) Spiral noodles
2 cups broccoli flowerets
2 cups crookneck squash, sliced
3 kiwifruit
1 lb cooked turkey breast, slivered
1 cup red pepper strips
½ cup green onions, sliced
1/3 cup parmesan cheese, grated
Combine vinegar, oil, mustard, basil, and garlic; mix well. Cook noodles as package directs. Add broccoli and squash to the last 30 seconds of cooking the noodles and drain. Pour dressing over noodles, and allow to cool. Peel and slice kiwifruit. Toss turkey, red pepper, green onions and kiwifruit with pasta. Sprinkle with parmesan cheese to serve.