Their sweetness makes them a perfect pair for prosciutto and mature cheese.
Origin
Golden or yellow kiwi are a special kiwi variety with a hairless greenish-yellow skin, in contrast to the standard green kiwi. They are more elongated, with a bright yellow pulp and black seeds, and are sweeter and less tart than the green type. Golden or yellow kiwi have only recently become available for Italian consumers, because production began to expand in the early 1990s. In Italy, kiwi production involves a few varieties in different regions, especially Emilia Romagna, Lazio, Piedmont, Veneto, Campania and Puglia. Italian gold kiwi are picked between October and November, and stay on the market until June. During any other time of year, they’re imported from New Zealand.
Cook it
Their flavor and slightly lemony tartness makes them ideal for juices, extracts and smoothies. Because they’re also sweet, they pair perfectly with savory foods. In the summer in particular, they can be used with prosciutto instead of the more classic melon. They’re also excellent with mature cheese. Some people even use golden kiwi as a substitute for ketchup on hamburgers, while others put them in soup in place of squash. And then of course there are sweets: use them in desserts, fruit tarts or even added to yogurt with cereal for a energizing breakfast.
Did you Know that
Did you know that kiwi contains three times as much vitamin C as an orange? Eating a kiwi in the morning with an empty stomach is good for the intestines, thanks in part to its folic acid and vitamin E content. In addition, just like pineapple, golden kiwis contain bromelain, the substance that gives them their yellow color and helps with the digestion of protein. All yellow-orange fruits and vegetables are rich in carotene, bioflavonoids, vitamin c and folic acid, all beneficial nutrients for the body. These features put golden kiwi among the top 20 most precious fruits on earth, earning them the title of super fruit.
